Katie Quinn1 Comment

Chocolate, Caramel + Hazelnut Praline Ice Cream

Katie Quinn1 Comment
Chocolate, Caramel + Hazelnut Praline Ice Cream
WKA_AMERICA-DINER-11-of-19.jpg

This recipe calls for an ice-cream maker. I never made ice cream before buying one of these machines for use in recipes which are in my upcoming book. They are a God-send, not expensive and save a load of time and effort. Always make sure to prep your mixture the night before and chill overnight for best results. This ice-cream is unbelievable, but it's not exactly *ahem* "bikini friendly", so it's generally best kept as a special occasion dessert...

INGREDIENTS /

2/3 cup cocoa powder
1/2 cup light brown sugar
1 cup caster sugar
1 1/2 cups whole milk
3 cups cream
2 tsp vanilla extract
Seeds from 1 vanilla pod
75g good quality dark chocolate, roughly chopped
75g chocolate fudge, roughly chopped
75g soft caramels, roughly chopped
1 cup salted butterscotch sauce (see below)
1 cup hazelnuts
2 teaspoons runny honey

SALTED BUTTERSCOTCH SAUCE

1 cup cream
3/4 cup dark brown sugar
60g butter, cubed
1 tsp vanilla essence
pinch sea salt flakes crumbled

METHOD /

Pre-heat oven to 180˚C/350˚F, scatter nuts on a baking tray and drizzle with honey, bake for 10 - 15 minutes, tossing once or twice as the nuts roast. Remove and allow to cool before roughly chopping.

BUTTERSCOTCH SAUCE

Add all ingredients into a saucepan and bring to the boil over medium-high heat, reduce heat and simmer for 7 - 8 minutes to let it thicken, swirling the pan often then remove and allow to cool.

Place cocoa powder, sugars, milk and cream into a large mixing bowl. Using an electric hand whisk beat mixture until sugar has fully dissolved. Add vanilla essence, vanilla seeds and stir to combine. Cover bowl with cling wrap and chill in fridge overnight.

In the morning transfer chilled mixture into a frozen ice cream maker bowl and churn for 30 minutes or as per your machines instructions. 5 minutes before the end of churning, add the chopped chocolate, chopped caramels and chopped fudge.

Place 1/3 of the ice cream into a freezer-proof plastic tub, spoon some of the butterscotch sauce on top, carefully spread out using the back of a spoon, then scatter 1/3 crushed nuts on top. Repeat with the next layer of ice cream/butterscotch sauce/nuts until all are used up.

Place in freezer to harden more if you wish (as my machine at least tends to produce a gelato style consistency ice cream) and serve in sundae glasses with extra chopped nuts.