Flavor of the Moment: Salted Nut Cloud
The classic candy bar flavor in a homemade ice cream.
The backstory
Eric’s sister and her husband gave us an ice cream maker this past Christmas. Funny thing is, they’re vegan and there’s something about them gifting a dairy dessert machine that really makes us want to put it to good use. We’re not just churning for us. It’s our duty to enjoy as much homemade ice cream as we can because they can’t, ya know?
Jokes aside, we’re really enjoying it. And we want to make vegan ice cream too! Crafting our own flavors is a new kind of delicious creativity we’ve never known in the kitchen before. Each time we scoop our latest concoction, we can’t believe how good it tastes and how easy it was to make. Here’s a list of the flavors we’ve made so far.
Komo Coffee with Chocolate and Bourbon
Olive Oil
Butter Pecan
Sweat Tea and Biscoff Cookies
Chili Snickerdoodle
Each one was made from the Salt & Straw (one of our faves) ice cream base. You can find it in this recipe for one of their most popular flavors Honey Lavender. With this, you are limitless.
Flavor of the Moment
Eric was my inspiration for my latest flavor. His favorite candy bar is Minnesota-made Salted Nut Roll and I knew the sweet and savory combo would be delicious in an ice cream. Turns out, it is!
I can’t take much credit for this recipe, so I’ve linked Salt & Straw’s cookbook below and have included some instructions to bring the elements together.
Recipes in the Salt & Straw Ice Cream Cookbook
Ice Cream Base
Nougat Crème (without the cocoa powder)
Instructions
Combine 1/4 cup of water and 1 1/4 tsp of kosher salt over medium heat. Once the salt dissolves, remove from heat and cool it to room temperature.
Add the salt water to 3 cups of the ice cream base. Whisk, whisk, whisk.
Get your ice cream maker ready and pour the mixture in. We have a Cuisinart Ice-70 which has a handy ice cream setting that sets a timer for 25 minutes. Churn it until the consistency looks like soft serve, around 20-22 minutes. You’ll find your sweet spot.
Get your freezer-friendly container and start to spoon in the ice cream, nougat crème and crushed unsalted roasted peanuts (I used 1/2 cup), alternating and making sure to squeeze out any air pockets.
Once your container is full, cover with parchment paper, sealing it. Put a lid on it (!), make sure it’s secure and put it in the back of your freezer.
Let it firm for at least 8 hours. I usually let it sit for 12 before breaking into to it - if I can help myself…and keep E away.
Get scoopin’!
