Ruby & Crunchy Cashew Praline

Ruby & Crunchy Cashew Praline

Here’s a brand new ice cream to spoil the taste buds of your guests. With ruby ice cream, I love pairing cashews with Callebaut Ruby because the slight nuttiness and buttery flavor of the cashew contrasts the tangy and bright flavor of Callebaut Ruby. 

Ingredients

• 1.1 lb Cashew Butter
• 6.9 oz Turbinado sugar
• 2 each Prova vanilla bean
• 0.2 oz  Fleur de sel

  
  

Preparation

1. Place scraped vanilla beans, and salt on a Silpat.

2. Caramelize the turbinado sugar to 175°C / 350°F.

3. Pour over the open vanilla beans, and fleur de sel.

4. Once cooled, process the cashew butter, caramel, vanilla, and salt in a robot coupe along with the nut pastes to the desired consistency.

Tools

• Silpat
• Bowl (s)
• Food processor
• Pot
• Rubber Spatula
• Probe Thermometer
• Robot Coupe
• Exoglass Spatula

1. Use with Callebaut Ruby Chocolate found here!