
Brittle Ice Cream
- Cooking and Prep: 1.5 h
- Serves: 60
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Contains:
Ingredients (18)
Brittle
Dark Layer
White Layer
Strawberry Sauce
Start Cooking
Brittle
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Spread filberts on a cookie sheet.
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Over small flame, melt sugar until completely dissolved. Pour over nuts, mixing well. Refrigerate until hardened.
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Break brittle into chunks, chop chunks in food processor. Divide brittle into 3 parts. Set aside.
Dark Layer
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Beat egg whites. Add sugars and beat until peaks form. Set aside.
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Beat whip cream until stiff.
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Gently fold in yolks and dissolved coffee and cocoa. Add to egg whites.
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Mix in 1/3 of brittle by hand. Pour into large roaster. Freeze until top is stiff, about half an hour. Sprinkle second part of brittle on top of dark layer.
White Layer
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Beat egg whites. Add sugars and beat until peaks form. Set aside.
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Beat whip cream until stiff. Gently fold in yolks and combine with egg whites.
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Mix in last part of brittle by hand. Pour white layer over dark layer. Freeze.
Strawberry Sauce
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Bring jam and juice to a boil.
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Add sugar, cooking until smooth and liquefied.
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Combine strawberries with cooked jam. Cool.
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Pour over each slice of ice cream prior to serving.
This is a large yield recipe.
Credits
Photography and styling by Peri Photography