← Back to Search Results
Chocolate-Brittle Ice Cream

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: MAKES ABOUT 1½ QUARTS

Ingredients

FOR THE ICE-CREAM CUSTARD

  • 5 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • ¼ cup brewed espresso coffee, cold or at room temperature
  • 2 cups heavy cream
  • 2 cups milk
  • 2/3 cup sugar
  • 1 star anise
  • ½ vanilla bean, split, seeds scraped out and reserved
  • 5 egg yolks

FOR THE BRITTLE

  • 1 cup sugar
  • 1 cup slivered almonds
  • ¼ cup dark rum

Directions

Prepare the ice-cream custard: In a medium saucepan, melt the chocolate with the butter over low heat. Stir in the espresso and set aside.

In a medium saucepan, combine the heavy cream, milk, sugar, star anise, and the vanilla bean with its scraped seeds. Over medium heat, cook the mixture until it steams. Remove from the heat.

In a large bowl, whisk the egg yolks until lemon colored. Slowly whisk in the hot milk mixture. Return to the saucepan and whisk constantly over low heat until the custard begins to thicken, about 10 minutes.

Whisk a little of the custard into the melted chocolate to warm it. Pour chocolate mixture into the custard and whisk to combine. Set the pan in a bowl of ice and stir until cool.

Cover and refrigerate until chilled, about 1 hour.

Prepare the brittle: In a small saucepan, combine the sugar with ½ cup water. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and cook without stirring until the sugar begins to caramelize and turn amber, about 3 minutes. Add the slivered almonds and swirl to combine. Pour mixture onto a lightly oiled baking sheet and cool until firm. Break the brittle into small bits pieces.

When the custard is chilled, remove the star anise and vanilla bean. Add the brittle to the mixture and stir in the rum. Freeze in an ice-cream maker according to the manufacturer’s directions. Transfer the ice cream to a covered container and freeze for at least 2 hours before serving.


© 1997 Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on twelve 1/2-cup servings.

428kcal (21%)
110mg (11%)
0mg (0%)
225mcg RAE (7%)
206mg
49mg
6g
37g
2g
41g
151mg (50%)
39mg (2%)
14g (71%)
28g (43%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
new-american-table New American Table
by Marcus Samuelsson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-new-way-to-cook A New Way to Cook
by Sally Schneider
living-raw-food Living Raw Food
by Sarma Melngailis
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
food-to-live-by Food to Live By
by Myra Goodman
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
desserts-4-today Desserts 4 Today
by Abby Dodge
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?