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Praline Ice Cream with Toasted Filbert Brittle


This recipe goes really well with both the pears and tart tatin recipes, but it can stand on its own as a delicious dessert as well. I use either almonds or filberts, and they both have great results. Choose according to your taste preference. For me, it’s filberts any day.


Toast the Ground Nuts

1. Preheat oven to 350°F (180°C).
2. Line a baking sheet with Gefen Parchment Paper and set aside.
3. Place ground nuts on a second baking sheet and toast for 5 minutes.

Make the Nut Brittle

1. Place the water and sugar into a small pot and set over medium to low heat.
2. Cook for 10–15 minutes, until sugar reaches a temperature of 338°F (170°C) on a candy thermometer. Do not stir the sugar, but watch it carefully. When it reaches the desired temperature, stir in the toasted nuts.
3. Quickly and carefully pour onto the prepared baking sheet and spread with the back of a spoon.  Let the mixture harden, then break into small pieces.
4. Place in a food processor fitted with the S-blade and pulse until it reaches a fine consistency.

Make the Ice Cream Base

1. Beat pareve whipping cream in the bowl of an electric mixer fitted with the beater attachment.
2. Add remaining ingredients.
3. Fold in the crushed brittle, reserving about a quarter cup.

Finish the Dessert

1. Place in a 9- x 13-inch pan and smooth the top. Sprinkle remaining crumbs on top and freeze.


Photography: Daniel Lailah.

Styling: Amit Farber.