[1]The signature Spectacularly Delicious ice cream recipe is Tonka Bean. [2]It is like vanilla on steroids — fragrant, flavorful yet pure and deceptively simple. Divine on its own and also the perfect foundation for further embellishments.
For this recipe for Pomegranate Swirl Ice Cream with Caramelized Pistachios, I started with the basic tonka ice cream recipe [2]posted earlier. But stop short of the step for folding in caramelized almonds that are included in that recipe.
Instead, at the final stages of the ice cream maker [3]cycle, spoon in 3/4 c. of the pomegranate jelly recipe [4]linked to here.
When time to serve, sprinkle the caramelized pistachios over the top followed by a light spring shower of fresh pomegranate seeds. I used a slice or two of butter pound cake, but think how marvelous an shivering orb of this Pomegranate Swirl ice cream would be sitting atop a freshly-baked Sableuse. For a refresher, here's a link to the recipe for Sableuse [5].
Pre-heating the pan before adding the sugar to make the Caramelized Pistachios made quick work. Using a wide sauté pan instead of the tradition copper caramel pot makes stirring the nuts around quickly for even coverage easier. Once the sugar starts to brown you've got to work quickly so the extra space in the wider pan is more practical.
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CARAMELIZED PISTACHIOS
1 c. shelled pistachios — after clicking off the hard outer shells, roll the nuts between your thumb and fingers. this will pull off some of the papery brown covering, revealing more of that lurid green that makes pistachios so irresistible.
1/2 c. sugar
Preheat a spacious sauté pan to medium high. Add the sugar and the nuts, and start stirring immediately. The sugar melts into a clear liquid and you want the nuts to roll around in that as evenly as possible. Soon the browning starts. Pour out the nuts onto a waxed paper sheet when the caramel is still amber colored — it will continue to darken as it cools.
And it cools pretty quickly, so after just a minute, check to see if you you can handle the nuts. As soon as you can, break them into individual nuts — singular little green and brown bombs of sweet crunch are prettier than irregularly-shaped shards of brittle.
Any pull off any free-standing bits of caramel and add that to the pile, tossing those shards on the ice cream along with the nuts.
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