I get it, this ice cream is a mouthful. In more ways than one! This wonderful, beautiful, almond brittle and salted chocolate ganache ice cream.
It was time for another ice cream recipe and because I promised you only one a season… you got the basil with sugared strawberries for spring and well, this one’s for summer.
It’s been so hot lately, and I applaud myself for not resorting to ice cream or cereal for dinner every other night. I’ve been eating proper meals, thanks in much part to Blue Apron.
There’s a dose of truth for you.
In any case, this ice cream, this Almond Brittle and Salted Chocolate Ganache Ice Cream came about because I had some back in San Diego a few months ago at Salt + Straw and damn, I just couldn’t stop thinking about it. Therefore, time to make it myself since a trip to Cali isn’t in the cards for a few more months. And now I can eat it any time I want!
Yay, adulthood!
I realized at that point just how much I love brittle in my ice cream. It adds texture and flavor, doesn’t get soggy and leaves a nice crunch. Plus, I really like all sorts of nuts. I’ve got three on the site so far (coconut cashew brittle, pumpkin seed brittle and macadamia nut brittle) and here’s just one more for the collection. I can’t pick favorites, just trust the each one is as good as the last.
But this one! Slivered almonds make up the brittle, crushed to pieces big or small, as you fancy, and melted, cooled chocolate is drizzled in the churning vanilla ice cream base just before it’s done. A few hours and…magic awaits.
Ham and the family gave it a hearty thumbs up. I had to keep them from eating it all before I had a chance to show it to you!
No doubt you’ll have the same issue if you whip up a batch.
Just make sure you save yourself some. Like, most of it.
Almond Brittle and Salted Chocolate Ganache Ice Cream
Homemade Almond Brittle and Salted Chocolate Ganache Ice Cream is a copycat of my favorite flavor from Salt & Straw - a must try!
Ingredients
- For the ice cream base:
- 2 cups whole milk
- 1 TB plus 1 tsp cornstarch
- 3 TB powdered milk
- 1- 1/4 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla
- ½ tsp salt
- 3 TB light corn syrup
- For the almond brittle:
- 1/2 cup light corn syrup
- 1 cup sugar
- 2 cups slivered or chopped almonds
- 1 TB butter
- 1 tsp vanilla
- 1 tsp baking soda
- For the ganache:
- 4 ounces dark chocolate, chopped
- 1/2 tsp salt
Directions
- Step 1 Make the ice cream base:
- Step 2 Mix the cornstarch with about 2 TB of milk to create a slurry. Set aside
- Step 3 To a saucepan, add the rest of the milk, heavy cream, sugar and corn syrup in a 4 qt. saucepan. Bring to a rolling boil, and boil for 4 minutes. Remove from heat and gradually whisk in cornstarch slurry. Return the mixture to a boil and cook about 1 minute until slightly thickened. Remove from heat and add the salt and powdered milk. Mix thoroughly. Refrigerate overnight to ensure it is completely cool.
- Step 4 While the ice cream is cooling, make the almond brittle. Use a wooden spoon and mix corn syrup and sugar in a microwave safe bowl and microwave for for 3.5 minutes. Add the almonds and microwave for 3 minutes. Add the butter and vanilla and microwave 2.5 minutes. Add the baking soda and pour onto a well greased cookie sheet. Spread with a wooden spoon. Let the brittle cool and break into bite size pieces, and crush about 3/4 of this for the ice cream. The rest is for your snacking pleasure.
- Step 5 When the ice cream is ready to churn, melt the chocolate and salt in the microwave until smooth. Be careful to not burn the chocolate. Set aside to cool.
- Step 6 Churn the ice cream according to manufacturer’s directions. Right before the ice cream is done churning, drizzle in the cooled chocolate, breaking it up as needed. Fold in the almond brittle and chill overnight until hard.
