Toasted Milk Hazelnut Pringle Stack Ice Cream
I don’t usually participate in food trends, but the internet’s new fascination with pouring a fat load of chocolate into a Pringle container did indeed, catch my eye.
Not that I will be doing EXACTLY that, but I decided to somewhat give in and include this concept in my ice cream endeavours.
I saw a lot of people stacking the Pringles with chocolate in between, which I thought was a much better take—plus it would be a great way to keep the chips more sturdy as an ice cream mix in. You’d get a satisfying salty sweet CRUNCH perhaps????
Added it to a Toasted Milk & Hazelnut Praline base: and yes, we had a winner!
Let’s make it!
Notes before you start:
You will need a food processor to make the hazelnut praline.
I don’t recommend this as a no-churn recipe! Not enough air is incorporated in the process of making this, and it will freeze solid if un-churned.
This recipe involves xanthan gum. This is the thickening agent and stabilizer which prevents it from getting too hard once stored in the freezer. Use a precise scale as a little goes a long way!
Recipe:
Special Equipment:
Ice Cream Maker
Food processor
Sieve
0.1g Kitchen Scale
Chocolate Pringle Stacks:
1/2 can Original Pringles
150g 70% Chocolate
In a heatproof bowl, add 2/3 of your chocolate, broken into small pieces.
Microwave for 20 seconds. Stir, and microwave again for another 20 seconds.
Once the chocolate is almost completely melted (You might need to microwave once more!) add the remaining 1/3 of chocolate (again broken into small pieces). Let the residual heat melt the chocolate, and stir until smooth.
Transfer the melted chocolate to a piping bag (or small plastic snack baggy) and use scissors to snip the tip.
Create Pringle stacks by piping chocolate on one side of a chip, and placing another chip on top. Use your fingers to sandwich the chips together.
Repeat the above to make a 4-5 chips tall stack.
Make about 8-9 stacks in total. Set them on a tray and place in the fridge to allow the chocolate to harden.
Toasted Milk Hazelnut Praline Ice Cream:
70g unsalted hazelnuts
50g skim milk powder
100g granulated sugar
15g vegetable oil
250g Heavy Cream
400g 2% Milk
20g granulated sugar
2 egg yolks
0.6g xanthan gum
1g salt
Prepare your ice cream maker by freezing the double insulated freezer bowl for 24 hours.
Prepare your hazelnuts by removing from the skins. This is to achieve a more uniform coloured base without “flecks” and remove any bitterness caused by the skins!
To do this, toast the hazelnuts in the oven or toaster oven for 5 minutes at 400 degrees. This will loosen the skins.
Pour the toasted hazelnuts onto a clean tea towel, and rub them to cause the skins to flake off. Set your polished hazelnuts in a bowl. Discard the skins.
Prepare a baking sheet by lining it with either parchment or aluminum foil. Set aside.
In a small saucepan, add 100g granulated sugar. Place it over low heat and allow the sugar to begin to melt. Do not stir. Let the sugar begin to caramelize, swirling the pot to help it melt and colour evenly—about 5-8 minutes.
Once it turns a light amber, turn off the heat.
Add your hazelnuts. Stir to coat them in the caramel. Quickly but carefully transfer it to your prepared baking tray. Spread it out to a create a flatter layer, as best you can before it hardens. Allow this to cool completely. Cooling might take 30-40 minutes. You can pop it in your fridge to speed up the process!
Make the toasted milk powder by adding the skim milk powder to a small saucepan. Place over medium low heat.
Toast/ brown skim milk powder mixture. Stirring it continuously with a spoon, scrape the bottom of the pan to release it, as it tends to stick. Break apart the toasted clumps to help it brown evenly. Once golden, turn off the heat and transfer it to a container.
Add your 0.6g of xanthan gum to the toasted milk powder. Give it a good stir to mix it.
After 40 minutes the caramelized hazelnuts should be cool. Break apart the hardened caramel into smaller pieces. Careful as caramel can be quite sharp.
Transfer the shards to a food processor. Blitz to create a powder.
Blitz until it starts to form a paste. Scraping down the sides every so often to allow it to fully incorporate.
Once it looks “paste-like”, add the toasted milk powder/xanthan gum mixture and 15g of vegetable oil. Blend together until smooth.
Note: Don’t blend too vigorously. If the praline starts to get too hot, it can cause the oil to separate.
To a saucepot, add the heavy cream, milk, and hazelnut praline mixture. Whisk to combine.
Bring the mixture to a simmer and then reduce the heat to low. Stirring frequently, and making sure the milk doesn’t get too hot. Scalding the milk can effect the taste.
Meanwhile in a separate heatproof bowl, add 2 egg yolks and 20g of sugar. Give it a whisk to combine.
With the hot milk, we will temper the eggs: while whisking the eggs, add a small amount of the hot milk to the bowl. Whisk to combine, and add another small pour of the hot milk. Whisking again to combine.
Place the pot back on the stove, and with the now tempered egg yolks we will add it to the pot, along with the 1g of salt.
Cook the mixture over low heat for about 10 minutes, using a spatula to stir constantly, careful not to overheat and scramble your eggs. Allow it to thicken slightly, until it can coat the back of a spoon!
Pour the custard through a sieve to remove any lumps. Discard what remains in the sieve.
Cover the bowl with plastic wrap so that it is touching the surface of the custard— this is to prevent a skin from forming when placed in the fridge.
Transfer the bowl to the fridge and let it cool for 4-6 hours before churning.
Once the custard is cold you can churn it with your prepared ice cream basin. I spun mine for 18 minutes, it should be super thick!
Transfer the churned ice cream to a pint container, placing your Chocolate Pringle Stacks inside. This should make about 2 pints worth.
Store in the freezer. To enjoy again with the same soft texture—leave it out at room temperature for 8-10 minutes before eating.
Enjoy!
