Gorgonzola Dolce Ice Cream with Walnut Pralines |
Author: Nicole
For Pralines:
- 1 tablespoon unsalted butter, melted
- 1 cup roughly chopped walnuts
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- ½ teaspoon fine sea salt
For Ice Cream:
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 3 ounces (~ ¾ cup) Gorgonzola dolce, soften
- 1-1/4 cups heavy cream
- ⅔ cup sugar
- 2 tablespoons light corn syrup
Pralines:
- Preheat oven to 350°F. Cover a baking sheet with parchment paper.
- In a medium glass bowl, microwave butter on medium for 30 to 60 seconds or until melted.
- Add walnuts, brown sugar, honey and salt and mix well.
- Spread in an even layer on prepared baking sheet. Bake for 8 minutes. Stir and bake for another 6 to 8 minutes, stirring twice. The nuts will look bubbly and almost dry when done. Watch carefully so as not to burn them.
- Remove from oven and place pan on a cooling rack. Cool completely, stirring every few minutes to break them up. Can be made 2 to 3 days ahead. Transfer nuts to a Ziploc bag.
Prep:
- For the ice cream base: Mix with a fork about 2 tablespoons of milk with cornstarch in a small bowl to make smooth slurry. Whisk Gorgonzola dolce in a large bowl until smooth. Don’t worry if it’s a bit lumpy at this point – it will smooth out when the hot mixture is added.
- Fill a large bowl with ice and water.
Cook:
- Combine remaining milk, cream, sugar and corn syrup in a 4 or 5-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes. (Watch the pan so mixture doesn’t boil over.)
- Remove from heat and gradually whisk in cornstarch slurry.
- Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
- Remove from heat.
- Gradually whisk hot milk mixture into Gorgonzola dolce until smooth (it may be easier to transfer the hot milk mixture to a 4-cup measuring cup if your saucepan is heavy).
Chill:
- Pour mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.
- Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Alternately, if you are not finishing the ice cream on the same day you can chill the mixture in refrigerator for up to 2 days.
Freeze:
- Pour ice cream mixture into the frozen canister of your ice cream maker and spin until thick and creamy.
- The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; ice cream will begin to pull away from the side (about 20-25 minutes).
- Pack ice cream into a freezer-safe storage container, layering praline walnuts every inch or so (you may not use all of them). Press a sheet of parchment paper directly against the surface, and seal with an airtight lid.
- Freeze in the coldest part of your freezer until firm, at least 4 hours and up to a few weeks.
- Serve with a sprinkling of extra walnut pralines (if you have any left!).
Recipe by Riegl Palate at https://www.rieglpalate.com/gorgonzola-dolce-ice-cream-with-walnut-pralines/
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