Almond Brittle and Salted Ganache Ice Cream

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I Scream for Ice Cream Saturdays!

I don’t know what is more exciting: a warm, sunny day, or the anticipation of a warm, sunny day.  In the northwest, we spend 7 months waiting for the summer weather to arrive.  As I find myself on the spring-side of winter, I think I choose the later.  The forecast is predicting temperatures in the mid-70’s and possibly even higher.  I can’t help but start preparing for it now. 

 

What better way than with a sweet and salty ice cream with a bit of crunch?  The inspiration for this recipe comes from a new ice cream shop I often walk to on Alberta Street, called Salt and Straw.  The shop is known for its homemade ice cream with adventurous flavor combinations, like Honey Lemon with Ricotta Walnut Cookies, or Pear and Blue Cheese.

This is a must-do on a sunny Portland day.  The staff is always friendly and they let you sample everything, I mean everything! I’m afraid they are starting to recognize me.

Almond Brittle and Salted Ganache Ice Cream

Vanilla Ice Cream Base

1 cup Heavy Cream

1 cup Whole Milk

2/3 cup Sugar

5 egg yolks

1/2 tablespoon vanilla

Directions:

Combine heavy cream, whole milk, and sugar in a medium saucepan.  Over medium heat, bring the mixture just to a simmer, while stirring occasionally.  Remove from heat.

In a medium mixing bowl, whisk egg yolks until they have lightened up a shade of yellow. Temper the cream mixture into the eggs by gradually drizzling a small amount of the hot cream to the eggs as you whisk.  Once all of the hot mixture has been added to the eggs, transfer back to the medium saucepan and set on medium heat.  Attach a candy thermometer to the side of your pan and switch to a wooden spoon.  Stir constantly until the mixture reaches 170 degrees, or coats the back of a wooden spoon.

Pour the custard through a strainer and into a container.  Add the vanilla.  Place in the refrigerator once the custard has cooled enough and chill for 8 hours or overnight.

Pour custard into an ice cream maker and process according to the manufacturer’s directions, about 30-35 minutes.  For my Kitchen Aid Ice Cream Maker attachment, I churned the custard for 35 minutes, “swirl in” the fillings and put into the freezer for 2-4 hours before serving.

Salted Chocolate Ganache

4 oz Semi-Sweet Chocolate

1/4 cup Heavy Cream

1/4 teaspoon table salt

1/4 teaspoon course sea salt

Weigh chocolate into a medium bowl and set aside.  In a small saucepan, combine cream and 1/2 teaspoon of table salt over medium heat until it reaches a simmer.  Remove from heat and pour over chocolate.

Allow the cream and chocolate to sit for a few minutes to start the melting process, then stir slowly, working from the center outward to minimize incorporating air into your ganache.  Once the mixture is silky smooth, set aside for 10-15 minutes, stirring frequently. When the chocolate ganache is no longer warm to the touch, mix in the sea salt.

Cover and store in the refrigerator until ready to use. If you’re making the ice cream and ganche on the same day, you can leave the ganache on the counter.

Almond Brittle

1 tablespoon vegetable oil

1 cup chopped almonds, roasted

3/4 cup sugar

1/4 cup water

Oil a baking sheet with 1 tablespoon of vegetable oil and set aside.

In a medium saucepan, combine sugar and water and cook over medium-high heat. Bring to a boil, without stirring. Brush down sides of the pan with a clean pastry brush and water to prevent granules of sugar crystallizing. With a candy thermometer attached to the side of the pan, cook until the sugar is a rich caramel color, about 360 degrees. Immediately remove from heat and stir in chopped almonds.

Pour onto oiled baking sheet and smooth out into a thin layer, set aside and allow to cool completely.

Cut into small bite size pieces.

“Swirling in Fillings”

Reheat your ganache in the microwave for short 10-20 second intervals until it reaches a smooth consistency that can be drizzled easily with a spoon. Set Aside.

Chop your cooled almond brittle into small bite-size pieces, about the size of a dried raisin.

Before putting your ice cream into the freezer, you want to swirl in the salted ganache and almond brittle. In an airtight, freezer-safe container, Layer 1/4 of your ice cream base in the container and smooth out, drizzle 1/4 of the salted ganache and sprinkle with almond brittle bits, apply another layer of ice cream and more fillings. Repeat 2 more times. Use a knife to swirl everything together, freeze for 2-4 hours or until ready to serve. Reserve the remaining ganache to top your ice cream later.

This ice cream is best eaten the day of, but will last in the freezer for a few days.

Eat and Enjoy!

Heather