Enjoy the rich flavors of this Berry Brulee Vanilla Bean Ice Cream with Hazelnut Praline and Cherry Sauce. The vanilla bean base is smooth and creamy, and swirls of mixed berry syrup make it taste great. The sweet and sour flavors go well together. This ice cream is a delicious treat for any event. It has a homemade cherry sauce and a crunchy hazelnut praline on top.
Ingredients: 1 cup mixed berries such as raspberries, blueberries, and strawberries. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split and scraped. 4 large egg yolks. 1/2 cup cherries, pitted and halved. 1/4 cup hazelnuts, chopped. 1/2 cup brown sugar. 1 tablespoon butter. 1/4 teaspoon salt.
Instructions: Put the mixed berries and 1/4 cup of granulated sugar in a saucepan and heat them over medium-low. For about 5 to 7 minutes, or until the berries start to juice up and turn into syrup. Leave to cool. Place the heavy cream, whole milk, the rest of the granulated sugar, and the scraped vanilla bean in a different saucepan. Heat the mixture over medium-low heat until it just starts to simmer. Take it off the heat. Whisk the egg yolks in a different bowl. To temper the yolks, slowly whisk in about a cup of the hot cream mixture. Then, add the yolk mixture back to the saucepan with the rest of the cream mixture and keep whisking. Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Take the custard off the heat and pour it into a clean bowl through a fine-mesh sieve. Place in the fridge with the lid on for at least 4 hours or overnight to chill. Make the cherry sauce while the custard chills. Set the butter in a small saucepan and melt it over medium-low heat. Salt and brown sugar should be added. It will take about 5 to 7 minutes of stirring every now and then until the cherries are soft and the sugar is gone. Take it off the heat and let it cool down. Toast the chopped hazelnuts over medium-low heat in a different pan for three to five minutes, or until they are golden and smell good. Take it off the heat and let it cool down. After the custard has cooled, freeze it in an ice cream maker according to the directions that came with it. As the ice cream is almost done, slowly pour in the cooled berry syrup while it's still being mixed in. Move the churned ice cream to a container that can go in the freezer. As you layer it, swirl in some of the cherry sauce. Cover the ice cream with the hazelnut praline. Use a spoon or spatula to carefully fold it into the ice cream. The ice cream should be frozen for at least 4 hours, or until it is firm. If you want, you can serve scoops of the ice cream with extra cherry sauce and hazelnut praline on top.
