I cannot take any credit for this recipe; it belongs to Annika, at the (Swedish) blog Smaskens.nu, a truly inspirational blog. She's the queen of ice cream in the Swedish bloggosphere. Have a look!
Boil a jar of sweet condensed milk (or buy ready boiled). For making banoffe pie the ready boiled works fine but now I wanted a thinner texture. I boiled it for 2 hours, but 1,5 hours is enough.
Make sure to remove the sticker and the glue from the jar or you'll end up with a problem...
And this is what it looks like when done! (The photo is borrowed).
Pour the fat milk and the cream in a pot. Add an opened vanilla pod to it as well.
Warm up the mixture on low heat (don't let it boil). Remove the vanilla pod, use a spoon or a sharp knife to remove the vanilla seeds from the pod. Add the seeds to the milk/cream.
While the milk/cream mix is heated up whisk the egg yolks and the sugar, preferably in a metal bowl.
It almost looks like a light colored mustard!
Whisk it fluffy.
Combine the warm milk & cream with the eggs and sugar by pouring the milk mix on top of the eggs and sugar.
Stir. Here you have the delicious icecream "batter".
Heat up the icecream mix in a double broiler or similar.
Whisk it, it should become almost twice as thick as it is now.
When it has the right texture, pour it into another container.
I used a jug because it was the only thing that could fit in the fridge. However, let it cool in room temperature for a while first. Then keep it in the fridge for 12 hours or as long as possible.
The following day or when the batter's cold enough, and/or you cannot wait any longer 😁 pour it in your icecream machine.
As soon as the machine started I put a porcelain container in the freezer where I later will keep the icecream. It prevents it from melting when moving it from the machine to the container.
While the icecream machine is doing its magic, prepare the nuts you've chosen. I had about 3/4 of pecans but also some walnuts that needed to be used.
Chop them up.
Heat up the sugar in a skillet. Here you have to be very careful that the sugar doesn't burn. The steps following here go very fast so you cannot really do something else at the same time...
Wait for it..
Once it has all melted, add the bicarbonate...
...and quickly add salt (only if you use unsaltad nuts). Sorry for the blur but at this stage there really wasn't time to take several photos.
Add the chopped nuts and stir. See to that all nuts are covered.
Then remove the nuts from the heat and onto a parchment paper. Let them cool somewhat and then separate them, with your fingers or a knife.
The icecream now has the right texture and the machine is about to stop.
Use a spatula to get all the icecream from the machine to the container. Just make sure it also fits the nuts, even though they aren't added straight away.
Put in the freezer for 30 minutes, then take it out...
..and add the sticky nuts. Put back in the freezer for another 30 minutes. Either you're done here or you add the boiled sweet condensed milk after another 30 minutes.
Like so. Swirl the sweet condensed milk in the icecream. Keep in the freezer until serving time.
Either serve it the fancy way in a martini glass...
..or scope it up into your favorite bowl.
- 5.0 Egg yolks
- 150.0ml Raw sugar
- 300.0ml Cream (40% fat)
- 300.0ml Fat milk (4-5%)
- 1.0 Vanilla pod
- 25.0ml Light muscovado sugar
- 25.0ml Raw sugar
- 150.0ml Roasted & salted nuts
- 0.0tsp Bicarbonate
- 1.0 Jar sweet condensed milk