Dulce de Lentil Ice Cream with Lentil Praline

Directions

1. PRALINE: Preheat oven to 450°F (230C).
2. RINSE and drain lentils, then soak for an hour. Strain lentils and shake all of the water off. Spread lentils over a clean tea towel, and cover with another to absorb as much water as possible.
3. PLACE lentils in a bowl and toss with melted butter, oil, and salt. Spread out in a thin layer on a baking sheet, and roast in oven for 10-15 minutes, stirring once or twice. Remove and set aside.
4. COMBINE sugar and water in a sauce pan and bring to a boil over medium high heat. Swirl the pan, but do not stir. Let it bubble and boil until all water evaporates and the sugar turns golden. Turn off the heat and add roasted lentils, stirring until fully coated. Cool on a parchment lined baking tray.
5. ONCE cooled, break the praline up into small chunks and set aside.
6. DULCE DE LENTIL: Remove label from the can of condensed milk. Place a deep pot of water on the stove, put a clean washcloth on the bottom on the pot, and lay the unopened can of condensed milk into the pot, making sure that it is completely submerged in the water.
7. BRING to a boil and then reduce heat and maintain a light simmer for three hours, checking that the water level is high enough to cover the can completely.
8. REMOVE from heat, and leave the can in the water to cool completely. Once cool, open can and scrape out the caramel.
9. PLACE lentils into a small pot, with ¾ cup water and sugar, and bring to a boil. Reduce heat and simmer for 10 minutes. Grate in the apple and cook for another 10 minutes, adding water as needed to keep the mixture resembling porridge.
10. ADD lentil mixture to the bowl of food processor and blend until smooth. Add in ½ cup of dulce de leche and continue to puree until completely smooth. Set aside.
11. ICE CREAM: whip the whipping cream until stiff.
12. MEANWHILE, stir the melted butter, cinnamon, vanilla, and already prepped praline into the condensed milk. Fold the condensed milk mixture into the whipped cream. Drizzle in the dulce de leche and very gently fold in.
13. POUR into a 1 litre freezer container and freeze for at least six hours.
14. SPRINKLE with a bit more praline and serve.