Vanilla Ice Cream

Sherry Vinegar-Caramel Ripple, Sherry Vinegar-Honey Roasted Figs, and Hazelnuts

Pastry Chef Nicole Guini of avec | Chicago

Adapted by StarChefs | October 2020

INGREDIENTS:

Sherry Vinegar Caramel:
300 grams white granulated sugar
240 grams heavy cream
100 grams glucose syrup
30 grams unsalted butter
6 grams kosher salt
25 grams Sherry Vinegar from Spain

Vanilla Ice Cream:
960 grams whole milk
720 grams heavy cream
288 grams white granulated sugar
5 grams kosher salt
196 grams egg yolks
10 grams vanilla paste
30 grams nonfat milk powder
240 grams glucose powder 
22 grams ice cream stabilizer

Sherry Vinegar-Honey Roasted Figs:
480 grams fresh figs
68 grams clover honey
20 grams Sherry Vinegar from Spain
1 gram kosher salt

Hazelnut Crumb:
300 grams hazelnuts
180 grams unsalted butter, cubed
12 grams kosher salt
200 grams all-purpose flour
200 grams sugar in the raw
200 grams 70% dark chocolate

METHOD:

For the Sherry Vinegar Caramel:
In a pot, scale the sugar and the glucose syrup. Over low heat, caramelize the sugar. In a small pot, heat the cream until it begins to simmer. Reserve. When sugar is a medium-amber color, whisk in the cream slowly. Mount the butter. Whisk well to emulsify. Strain  through a fine mesh sieve. Season with Sherry Vinegar from Spain and kosher salt.

For the Vanilla Ice Cream:
In a pot, bring the dairy, salt and sugar to a simmer. Whisk in the glucose powder, non-fat milk powder and stabilizer. Once hydrated, temper in your egg yolks. Cook to 78°C. Strain into a container and chill over an ice bath. Spin in an ice cream machine. Ripple in caramel sauce, be generous!

For the Sherry Vinegar-Honey Roasted Figs:
Quarter the figs and remove the stems. In a bowl, combine all ingredients. Toss well to coat the figs. Transfer to a half hotel pan and roast in a 350°F convection oven for 8 minutes.  

For the Hazelnut Crumb:
Freeze the chocolate. Scale all ingredients into a large bowl. Pulse the ingredients in a food processor until crumb-like consistency. Do not overmix or it will form a dough. Transfer to a parchment-lined sheet pan and chill for 10 minutes. Bake for 10 minutes at 325°F. While baking, remove the chocolate from the freezer and process in a food processor to form small chunks. Combine with the crumb once it has cooled.

To Assemble and Serve:
Place one large, 2 to 3 ounce, scoop of Vanilla Ice Cream in a bowl. Divot the ice cream in the center and spoon the Sherry Vinegar-Honey Roasted Figs on top of the Vanilla Ice Cream. Sprinkle the Hazelnut Crumb around the ice cream and figs.

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