Serves 1
Directions
- 1Heat the cream with the vanilla bean.
- 2Mix the egg yolks with the sugar.
- 3Scald and make an English cream at 84 degrees.
- 4Put the reverse bain-marie and start to cool the English cream, stirring every now and then with rods.
- 5Make a caramel with the sugar.
- 6Add the hot cream and dissolve the caramel.
- 7Add the butter and salt.
- 8Toast the flour at 180ºc for about 10 minutes, stirring halfway through cooking.
- 9Cream the butter with the sugars and vanilla.
- 10Sift the flour and incorporate everything together.
- 11Make uniform balls and dose to taste in the ice cream tub.
- 12Alternate between ice cream, caramel spots and cookie dough.
Ingredients
- 500 gr nata
- 80 gr yemas
- 40 gr azúcar
- 1 vaina de vainilla
- 180 gr azúcar
- 180 gr nata
- 60 gr mantequilla
- c/s sal
- 90 gr harina tostada
- 25 gr azúcar moreno
- 25 gr azúcar
- 60 gr mantequilla
- c/s esencia de vainilla
- 40 gr pepitas de chocolate
Tips
- When ice cream starts to set, keep stirring, incorporating air, which will make the ice cream creamier.
- Leave to rest in the freezer for at least 3-4 hours.
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