Tipsy Chocolate Peacan Crunch Ice Cream

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 4

    ounces (113 g.) pecan halves

  • 1

    pound (454 g.) caster sugar

  • 1/4

    teaspoon lemon juice

  • 1

    ounce (28 g.) unsweetened chocolate, broken into 1/2-ounce (14 g.) pieces

  • 16

    fluid ounces (470 ml.) double cream

  • 16

    fluid ounces (470 ml.) single cream

  • 8

    egg yolks

  • 2

    fluid ounces (60 ml.) Dark Rum

Directions

Preheat the oven to 325 degrees Fahrenheit (170 degrees C/Gas 3). Toast the pecan halves on a baking sheet in the preheated oven for 10 to 12 minutes. Cool to room temperature. Combine 10 ounces (284 g.) of sugar and the lemon juice in a 4-pint (2'/2-1.) saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelise the sugar for 8 to 10 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 caramelises). Remove the saucepan from the heat. Add the unsweetened chocolate and stir gently to blend. Pour the chocolate-caramel mixture over the pecans and stir with a spoon to completely coat the pecans with the chocolate caramel; spread the mixture evenly over the bottom of the baking sheet. Freeze the chocolate pecan crunch for 20 minutes. Remove from the freezer. Chop the chocolate pecan crunch into 1/4-inch pieces. Store in a sealed plastic container in the freezer until needed. Heat the double and single cream in a 4-pint (21/24) saucepan over medium-high heat. When hot, add 4 ounces (113 g.) sugar. Stir to dissolve and bring the mixture to a boil, about 10 to 12 minutes. While the cream is heating, place the egg yolks and the remaining 2 ounces (56 g.) sugar in the bowl of an electric mixer fitted with a paddle. Beat the yolks on high for 2 to 21/2 minutes, then scrape down the sides of the bowl. Beat on high, until slightly thickened and lemon-coloured, an additional 21/2 to 3 minutes. (At this point, the cream should be boiling. If not, adjust mixer speed to low and continue to mix until the cream boils. If this is not done, the egg yolks will develop undesirable lumps.) Pour the boiling cream into the beaten egg yolks and whisk to combine Return to the saucepan and heat over medium-high heat, stirring constantly, until the cream reaches a temperature of 185 degrees Fahrenheit (85 degrees C), 2 to 4 minutes. Add the rum and combine thoroughly. Remove from the heat and transfer to a stainless steel bowl. Cool the mixture in an ice-water bath (see page 138), to a temperature of 40 to 45 degrees Fahrenheit (4 to 7 degress C), about 20 minutes. When the mixture is cold, freeze in an ice-cream maker following the manufacturer's instructions. Transfer the semifrozen ice cream to the plastic container that is holding the chocolate pecan crunch. Stir with a rubber spatula to combine thoroughly the crunch with the semifrozen ice cream. Securely cover the container, then place in the freezer for several hours before serving. Serve within 3 days.

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