Pecan Caramel Sauce over Chocolate Gelato
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- Ingredients
- ¾ cup Whole milk
- ½ cup heavy cream
- 1 Vanilla bean (split and seeds scraped)
- 1 cup granulated sugar
- 10 egg yolks
- 1 ¼ cups sweet Dark chocolate (roughly chopped)
- For Caramel Praline Sauce
- 1 ¼ cups light brown sugar
- ¾ cup Evaporated milk
- 1 Tbsp butter
- 1 tsp pure vanilla extract
- ⅓ cup chopped Pecan
How healthy are the main ingredients?
sugarPreparation steps
1.
Place milk, heavy cream, and vanilla bean and seeds in a saucepan and scald. Remove vanilla bean and discard.
2.
In a medium stainless steel bowl, whip the sugar and egg yolks together until fluffy and pale yellow. Set aside.
3.
Place chopped chocolate, in a medium stainless steel bowl, add 1/2 cup of the scalded cream and stir until melted. Place the bowl over a double boiler of barely simmering water.
4.
Set up a second double boiler. Stirring constantly with a wooden spoon, add the remaining scalded cream to the whipped egg and sugar mixture. Place egg and cream mixture over the double boiler and cook until the custard becomes thick and creamy. Do not heat over 140ºF. Once the custard is cooked, place the bowl over a cold water bath to cool. Gradually add the melted chocolate, stirring to blend.
5.
Once the chocolate custard is cool, place the mixture in an ice cream machine and mix according to manufacturer's instructions.
6.
For Caramel Praline Sauce:
7.
In a small saucepan, set over low heat, combine brown sugar, evaporated milk and butter. Cook, stirring constantly until the sauce is smooth and syrupy, about 5 to 7 minutes. Stir in vanilla and pecans. Serve warm over chocolate gelato.
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