Ingredients
- 2 1/2 cups heavy cream
- 1 vanilla bean
- 1 14 ounce can sweetened condensed milk
- 2 tablespoons vodka
- 2 cups blueberries
- 1 cup sugar
- 1/2 teaspoon rose water
- 1 orange peel
- 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
Preparation
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.
Preheat oven to 450°. Toss chickpeas with 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 lined with parchment paper, and flatten.
Cool to room temperature, and break into pieces.
To serve, scoop ice cream into your favorite dish and top with brittle and compote.
Instructions
Pour the cream into a chilled mixing bowl. Cut the vanilla bean in half and scrape into the cream. Reserve the pod for another use if desired.
Whip the cream into soft peaks, then 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.
