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Double Mocha Madness Ice Cream
Author/Submitted by:
Servings: 6
Categories:
Chocolate
/
Desserts
/
Ice Cream/Frozen Yogurt
Ingredients:
--HAZELNUT PRALINES-- 1/4
cup
hazelnuts 1/2
cup
granulated sugar 1/4
teaspoon
lemon juice
--DOUBLE MOCHA ICE CREAM-- 8
ounces
semisweet chocolate,
brkn into 1/2 oz pcs
2
ounces
unsweetened chocolate,
brkn into 1/2 oz pcs
1/4
cup
brewed coffee,
full strength
2
tablespoons
instant espresso powder 2
cups
heavy cream 1
cup
half and half 1
cup
granulated sugar 5
egg yolks
Directions:
EQUIPMENT: 2 baking sheets with sides, 2 large
100%-cotton towels, food processor with metal blade, 2
2 1/2-qt saucepans, metal spoon, 2 2-quart plastic
containers with lids, double boiler, electric mixer
fitted with a paddle, rubber spatula, 2 stainless
steel bowls (1 large), instant-read test thermometer,
ice-cream freezer
Preheat the oven to 325 degrees. Toast and skin the
hazelnuts, then allow the nuts to cool to room
temperature. In the bowl of a food processor fitted
with a metal blade, chop the hazelnuts into pieces 1/8
inch in size. Spread the chopped hazelnuts onto a
baking sheet with sides.
Combine 1/2 cup granulated sugar and the lemon juice
in a 2 1/2-qt saucepan. Stir with a whisk to combine
(the sugar will resemble moist sand). Caramelize the
sugar for 4 1/2 to 5 minutes over medium-high heat,
stirring constantly with a whisk to break up any lumps
(the sugar will first turn clear as it liquefies, then
light brown as it caramelizes). Pour the caramelized
sugar over the chopped hazelnuts. Stir the mixture
with a spoon, then spread it into an uneven mass,
about 4 to 5 inches in diameter. Allow the pralines to
cool to room temperature. Break the pralines into
uneven pieces, then place in the bowl of a food
processor fitted with a metal blade. Chop the pralines
into 1/8-inch pieces. Transfer the chopped pralines to
a plastic container with a lid. Freeze until needed.
Makes 1 1/2 quarts
Use in Caramel Rum Delirium Ice Cream Cake
Use in Caramel Rum Delirium Ice Cream Cake
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