Decadent Chocolate Ice Cream with Hazelnut Brittle
Generated on: April 28, 2024
Ingredients
- Heavy cream500 ml
- Whole milk250 ml
- Sugar150 g
- Egg yolks4
- Dark chocolate (70% cocoa)100 g
- Cocoa powder30 g
for hazelnut brittle:
- Granulated sugar200 g
- Water60 ml
- Hazelnuts100 g
for serving:
- Sea salt
Directions
- 1
Combine the heavy cream and milk in a saucepan over medium heat until it begins to steam, not boil.
- 2
In a bowl, whisk together the sugar and egg yolks until pale and fluffy.
- 3
Gradually temper the yolk mixture by adding a bit of the hot milk mixture, whisking constantly.
- 4
Return the entire mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 5
Remove from heat and stir in the finely chopped dark chocolate and cocoa powder until smooth.
- 6
Pour the mixture through a sieve into a bowl, cover, and chill in the refrigerator for at least 3 hours.
- 7
While the mixture chills, prepare the hazelnut brittle. Combine granulated sugar and water in a saucepan. Heat without stirring until the sugar dissolves and reaches a golden caramel color.
- 8
Stir in the hazelnuts and then quickly pour the mixture onto a baking sheet lined with parchment paper, spreading it thin. Allow to cool and harden.
- 9
Break the hardened brittle into small pieces.
- 10
Churn the chilled ice cream mixture in an ice cream maker according to the manufacturer's instructions.
- 11
Once churned, fold in the broken hazelnut brittle pieces.
- 12
Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.
- 13
Serve the chocolate ice cream garnished with additional hazelnut brittle pieces and a sprinkle of sea salt.
Enjoy your food!