-
1
In a small saucepan over medium heat, combine the sugar and water and bring to a boil.
-
2
Cook the sugar until it caramelizes to a nice amber color.
-
3
Remove from heat and slowly add the cream.
-
4
Return to heat and stir until the sugar and cream are completely incorporated and smooth.
-
5
Add the butter, candied ginger, and chopped nuts and allow the mixture to cool slightly.
-
6
If the mixture gets too cool, simply reheat it slightly.
-
7
Next, place the spring roll wrappers down on the table like a diamond, with one point closest to you.
-
8
Divide the filling evenly between the 4 wrappers.
-
9
Fold the point over the filling and roll.
-
10
Fold over the left side and then the right side to seal the ends and continue to roll until a small triangle remains.
-
11
Brush the edge with water and press to seal the end.
-
12
Fry in 360 degree F oil, just to brown the skin.
-
13
To make the ice cream, bring the milk, cream, sugar, and split vanilla bean to a boil.
-
14
In a separate bowl, combine the egg yolks and corn syrup and stir.
-
15
Once the milk has boiled, pour half of the milk into the yolks and stir until combined.
-
16
Add the remaining milk and put back on the heat.
-
17
Continue to stir until the mixture reaches 180 degrees F. Strain the mixture and cool in an ice bath.
-
18
Place the mixture in an ice cream machine and freeze according to manufacturer's instructions.
-
19
To prepare the carambola pickles, combine the vinegar, sugar, ginger, pepper, anise, vanilla, and saffron in a pot and bring to a boil.
-
20
Remove mixture from heat and add the carambola slices.
-
21
Let the carambola steep for 5 minutes.
-
22
Remove the carambola with a skimmer, cool the liquid in a ice bath, return the carambola to cold syrup, and keep in the refrigerator.
-
23
To serve, slice the wraps in half on a diagonal and place in the center of a plate.
-
24
Scoop the ice cream and place it on the side of the wrap.
-
25
Top each ice cream scoop with a couple carambola slices.
-
26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
27
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
