Check out this latest recipe from the Summer 2018 issue of Rooted, which you can read online by following the link below!
For the vanilla ice cream:
2.5 cups heavy cream
1 vanilla bean
1 14 oz. can sweetened condensed milk
2 tablespoons vodka
Pour the cream into a chilled mixing bowl. Scrape the vanilla bean into the cream and reserve the pod for another use.
Whip the cream to soft peaks and add the condensed milk. Continue to whip until the peaks stand at attention.
Fold in the vodka (to prevent over-freezing!) and place mixture in the freezer.
For the blueberry compote:
2 cups blueberries
1 cup sugar
1/2 teaspoon rose water
1 orange peel
Combine all ingredients in a bowl and refrigerate overnight.
The next day, transfer the mixture to a saucepan and cook over medium heat until the texture becomes similar to jam, around 10 minutes. Remove from heat and let cool.
For the chickpea brittle:
2 cups cooked or canned chickpeas, rinsed
1 tablespoon canola oil
3/4 cup packed light brown sugar
3 tablespoons butter
3 tablespoons heavy cream
Preheat oven to 450°. Toss your chickpeas with the oil and roast in the oven until crisp, around 25-30 minutes.
Combine sugar, butter and cream in a saucepan over medium heat. Cook until the mixture darkens and starts to bubble.
Add chickpeas and stir, then remove from heat. Pour mixture onto a sheet tray with parchment paper, and flatten.
Cool to room temperature, and break into pieces to serve.