← All recipes

Brazil Nut Ice Cream - FrozenDelights

Brazil Nut Ice Cream - FrozenDelights comes together with Milk, Sugar, Arrowroot, Whole Eggs, and Vanilla Extract. Serves 3. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 cup
• 1 tsp
• 2
• 1 tsp
• 1/3 cup
• 3/4 cup
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   In top of double boiler heat milk over simmerinmg water to lukewarm. Set aside.

2. 2

   In medium sized bowl mix together 1/2 cup sguar with arrowroot.

3. 3

   Stir in up to 1/2 cup warm milk until a smooth paste forms.

4. 4

   Beat 2 whole eggs with wire shisk until light yellow in color.

5. 5

   Add to paste and beat until smooth.

6. 6

   Slowly add rest of warm milk to egg mixture, beating all the while.

7. 7

   Scrape mixture back into top of double boiler & cook over simmering water, stirring constantly until custard thickens.

8. 8

   Remove from heat but continue to stir a few moments until custard cools slightly.

9. 9

   Stir in vanilla extract and 1/2 cup caramel syrup.

10. 10

    Chill in icebox for 30 minutes.

11. 11

    Whip heavy cream until stiff peaks form.

12. 12

    Remove custard from refrigerator and fold in whipped cream.

13. 13

    Pour into freezer container, cover & freeze for 1 hour.

14. 14

    Remove from freezer, uncover, stir to break up icy particles and beat until smooth.

15. 15

    Fold in chopped brazil nuts.

16. 16

    Cover container and freeze for another hour.

17. 17

    Remove from freezer, uncover & stir to break up icy particles & redistribute the nuts.

18. 18

    Scrape into freezer container, serving dish or mold, cover & freeze until firm.

19. 19

    Allow ice cream to ripe 30-45 minutes in icebox before serving.

20. 20

    "A bland sweet ice cream, flavored mainly by the nuts"

21. 21

    "1976 Crowell NY"

22. 22

    "1 1/2 pints"

23. 23

    NOTES: formatted by Deirdre Dee * zosha-at-execpc.com

24. 24

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0