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.

Praline Ice Cream with Toasted Filbert Brittle
- Cooking and Prep: 2.5 h
- Serves: 6
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Contains:
Ingredients (7)
Nut Brittle
Ice Cream Base
Start Cooking
Toast the Ground Nuts
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Preheat oven to 350°F (180°C).
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Line a baking sheet with Gefen Parchment Paper and set aside.
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Place ground nuts on a second baking sheet and toast for 5 minutes.
Make the Nut Brittle
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Place the water and sugar into a small pot and set over medium to low heat.
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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.
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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.
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Place in a food processor fitted with the S-blade and pulse until it reaches a fine consistency.
Make the Ice Cream Base
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Beat pareve whipping cream in the bowl of an electric mixer fitted with the beater attachment.
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Add remaining ingredients.
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Fold in the crushed brittle, reserving about a quarter cup.
Finish the Dessert
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Place in a 9- x 13-inch pan and smooth the top. Sprinkle remaining crumbs on top and freeze.
Credits
Photography: Daniel Lailah.
Styling: Amit Farber.