Dark Chocolate Ice Cream With Sichuan Peanut Brittle
- Ice-cream base:
- 2 cups 2% reduced-fat milk, divided
- 1 tablespoon cornstarch
- 1 cup half-and-half
- 1/2 cup sugar, divided
- 1/4 teaspoon kosher salt
- 1/2 cup strong brewed coffee
- 1/3 cup unsweetened cocoa
- 1 ounce bittersweet chocolate, chopped
- Brittle:
- 1/3 cup light-colored corn syrup
- 1/3 cup sugar
- 4 teaspoons water
- 1/2 cup lightly salted dry-roasted peanuts, chopped
- 1 1/2 teaspoons finely crushed Sichuan peppercorns or fresh coarsely ground black pepper
- 1/8 teaspoon ground red pepper (optional)
- 1/2 teaspoon baking soda
- To prepare ice-cream base, combine 1/4 cup milk and cornstarch in a small bowl, stirring with a whisk. Combine remaining 1 3/4 cups milk, half-and-half, 1/4 cup sugar, and salt in a small saucepan. Bring to a simmer over medium heat. Cook 4 minutes, stirring frequently (do not boil). Add cornstarch mixture to milk mixture; simmer 2 minutes or until thickened, stirring frequently. Pour milk mixture into a medium bowl; set aside.
- Combine coffee, cocoa, and remaining 1/4 cup sugar in pan over medium heat; bring to a simmer, stirring to dissolve sugar. Remove from heat; add chocolate, stirring until chocolate melts. Add cocoa mixture to milk mixture, stirring to combine. Place bowl in an ice water-filled bowl. Stir occasionally for 50 minutes or until completely cooled.
- To prepare brittle, line a baking sheet with parchment paper.
- Combine corn syrup, 1/3 cup sugar, and 4 teaspoons water in a small heavy saucepan over medium heat, stirring just until combined. Bring to a boil. Add chopped peanuts, peppercorns, and red pepper, if desired. Cook over medium heat, without stirring, until a candy thermometer registers 305u0b0. Remove from heat, and stir in baking soda (mixture will bubble). Quickly pour mixture onto prepared pan; spread to a thin layer. Cool completely. Break brittle into bite-sized pieces. Set aside 1/4 cup brittle.
- Pour ice-cream base into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Add brittle, stirring until combined. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Sprinkle with reserved 1/4 cup brittle.
base, milk, cornstarch, sugar, kosher salt, coffee, unsweetened cocoa, bittersweet chocolate, lightcolored corn syrup, sugar, water, peanuts, sichuan, ground red pepper, baking soda
Taken from www.myrecipes.com/recipe/dark-chocolate-ice-cream-sichuan-peanut-brittle (may not work)