Phillippe Mouchel

Caramel ice cream accompanied by fines tuiles aux zests

Ingredients

Ice cream
Caramel
100g sugar
15ml water
30g butter
500ml milk
75ml cream
15g milk powder
100g castor sugar
5 egg yolks
Nougatine
150g castor sugar
60g liquid glucose
50ml water
80g walnuts
80g whole blanched almonds
Tuiles
125g icing sugar
50ml fresh orange juice
30g plain flour
40g flaked almonds
15g crushed almonds
Zest of 1 orange
50g melted butter

Method

Nougatine (to be prepared the day before making the ice cream)

In a saucepan add water, sugar and glucose and cook until mix turns to toffee. The colour should be a deep golden brown and the mix will be smoking slightly. Remove from heat and add nuts and stir in. Pour toffee onto a tray lined with baking paper. Allow toffee to set hard, then process in a food processor to a fine glass texture.

Ice cream

In a saucepan caramelise sugar and water. Once the caramel reaches a dark golden colour remove from heat and add butter.

In a saucepan bring milk, milk powder and cream to the boil. In a bowl beat egg yolks and sugar. Remove milk from the heat and whisk milk into the egg mixture. Return mixture to the saucepan and bring the mix to a consistency that coats the back of a spoon, remove form heat. Add mix to caramel stir well then transfer to a ice cream maker and follow manufacturers instructions. Once the ice cream is churned stir through nougatine and freeze.

Tuiles

Sift icing sugar into a bowl and mix in zest, flour, flaked and crushed almonds. Add melted butter and orange juice mix well. On a greased baking lined with grease proof paper and spoon mix and flatten with a wet fork and bake in a pre heated oven at 170ÉC for 6-8 minutes. Remove from oven and cool for about 1-2 minutes, then remove from tray and lay oveer a rollong pin (wrapped in alfoil to stop tuiles from sticking) to set and shape.