Amazonian Symphony: Artisanal Cupuaçu and Praline Ice Cream

<strong>Prepare the Cupuaçu Crème Anglaise:</strong> In a bowl, whisk the egg yolks with 100g of refined sugar until light and fluffy. In a saucepan, heat the condensed milk over low heat, without letting it boil. Slowly add a small portion of the hot milk to the beaten egg yolks, whisking vigorously to temper them. Pour the tempered egg yolks back into the pan with the rest of the condensed milk. Cook over low heat, stirring without stopping, until the mixture thickens slightly and coats the back of a spoon (ideal temperature of 80-82°C). Remove from heat, add the cupuaçu pulp and vanilla extract, mixing well. Refrigerate to cool completely for at least 4 hours.

<strong>Whip the Heavy Cream:</strong> In a mixer, whip the chilled heavy cream until it reaches firm peaks. Do not overbeat so as not to turn it into butter. The correct point is soft whipped cream.

<strong>Combine the Mixtures:</strong> Gently incorporate the whipped heavy cream into the already cold cupuaçu base, mixing with a spatula in gentle movements from bottom to top, to maintain aeration. This combination will form the aerated and creamy base of your ice cream.

<strong>Prepare the Brazil Nut Praline:</strong> In a small pan, mix the 50g of refined sugar, 2 tablespoons of water, and a pinch of salt. Take to medium heat, without stirring, until obtaining a golden caramel. Add the chopped Brazil nuts and mix quickly to coat all the nuts. Pour the praline onto a sheet of parchment paper or a greased silicone mat. Let cool completely and harden. Once cold, break the praline into small pieces or crush lightly.

<strong>Freeze the Ice Cream:</strong> If using an ice cream maker, follow the manufacturer's instructions. Generally, it takes 20 to 40 minutes to reach the consistency of soft ice cream. If you don't have an ice cream maker, transfer the mixture to a shallow container and take it to the freezer. Stir every 30-45 minutes with a fork to break up ice crystals and incorporate air, repeating for 4-6 hours until firm.

<strong>Incorporate the Praline:</strong> In the last 5 minutes of churning in the ice cream maker, add most of the praline. If freezing manually, add the praline when the ice cream is almost firm in the last stir. Save some for decorating. Transfer the ice cream to an airtight container and take to the freezer for at least another 1-2 hours to firm up before serving.