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