Muscovado ice cream
150 ml whipping cream
200 ml milk
1 tbsp Dansukker Glucose Syrup
100 ml Dansukker Light or Dark Muscovado Sugar
5 egg yolks
Rum almonds
400 g sweet almonds
50 g pistachios
100 ml white rum
200 ml water
500 ml Dansukker Light Muscovado Sugar
Beat egg yolks and muscovado sugar together. Bring cream, milk and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture. Sieve the mixture through a fine sieve. Process the mixture in an ice cream maker or leave it in the freezer for at least 5 hours, stirring occasionally.
Scald and peel the almonds. Put the almonds in a glass bowl.
Mix muscovado sugar and water in a pot and let it simmer until the sugar has melted. Allow the muscovado ice cream to cool. Add rum. Pour the brine over the almonds. Let it rest for at least a week. Serve the muscovado ice cream for ice cream.
If you use Dark Muscovado Sugar your ice cream will have a stronger, liquorice-like flavour than when using Light Muscovado Sugar.
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