Macadamia Nut and Bittersweet Chocolate Ice-Cream Bombe with Macadamia Nut Praline
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/2 cups (a 7-ounce jar) salted macadamia nuts, chopped fine
- 2 large eggs, beaten until foamy
- 1/2 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 2 cups heavy cream
- 1 cup milk
- 1/4 teaspoon salt
- 3 1/2 ounces fine-quality bittersweet chocolate, chopped
- 3 tablespoons heavy cream
- 2 1/2 tablespoons coffee liqueur
- 1/2 pound fine-quality bittersweet chocolate, chopped
- 2 cups heavy cream
- 1 cup milk
- 2 large eggs, beaten until foamy
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1 1/2 cups (a 7-ounce jar) salted macadamia nuts, chopped
- 2 cups sugar for garnish if desired
- In a heavy skillet melt the butter over moderate heat and in it cook the macadamia nuts, stirring, until they are light golden.
- Transfer the nuts with a slotted spoon to a small bowl, reserving the butter, and let them cool.
- In a large metal bowl whisk together the eggs, the sugars, the cream, the milk, the salt, and the reserved melted butter, transfer the mixture to a large saucepan, and cook it over moderately low heat, stirring until it registers 175F.
- on a candy thermometer.
- Return the mixture to the metal bowl, cleaned, and chill it until it is cold.
- Freeze the mixture in an ice-cream freezer according the manufacturer's instructions, adding the macadamia nuts, patted dry, when it is frozen partially.
- Makes about 1 quart.
- In a saucepan combine the chocolate and the cream, bring the cream just to a boil, stirring, and remove the pan from the heat.
- Stir the mixture until it is smooth and stir in the Kahlua.
- Transfer the ganache to a metal bowl and let it cool to room temperature.
- In a small bowl set over a saucepan of simmering water melt the chocolate, stirring, until it is smooth.
- In a large saucepan whisk together the melted chocolate, the cream, the milk, the eggs, the sugar, and a pinch of salt and cook the mixture over moderately low heat, stirring, until it registers 175:F. on a candy thermometer.
- Stir in the vanilla and stir the mixture until it is combined well.
- Chill the mixture, its surface covered with plastic wrap, until it is cold.
- Freeze the mixture in an ice-cream freezer according the manufacturer's instructions.
- Makes about 1 quart.
- In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden.
- Stir in the macadamia nuts, return the syrup to a boil, and boil the mixture until the syrup is golden.
- Pour the praline immediately onto an oiled baking sheet and let it cool completely.
- Break the praline into pieces and in a food processor grind it fine in batches .
- Line a lightly oiled 2-quart steamed-pudding mold, including the center stem, or a 2-quart metal bowl with plastic wrap, into it pack the macadamia nut ice cream, and spread the ganache over the top.
- Freeze the mold for 5 minutes, or until the ganache is set.
- Pack the bittersweet chocolate ice cream into the mold, cover the mold with the lid or plastic wrap, and freeze the bombe for at least 8 hours and up to 3 days.
- In a heavy saucepan combine the sugar with 1/3 cup water, bring the mixture to a boil over moderately high heat, stirring and washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water until the sugar is dissolved, and cook the syrup, swirling the pan gently, until it turns pale golden.
- Pour the mixture immediately onto an oiled baking sheet and let it cool completely.
- Break the sugar candy into small pieces.
- To unmold the bombe, dip the mold several times into a bowl of warm water, run a long thin knife around the outer rim of the mold and the rim of the center stem, and invert the bombe onto a platter, Coat the bombe with the ground macadamia nut praline.The bombe may be made 3 hours in advance and dept frozen.
- Garnish the top of the bombe and the platter with the sugar-candy.
butter, nuts, eggs, granulated sugar, brown sugar, heavy cream, milk, salt, bittersweet chocolate, heavy cream, coffee liqueur, bittersweet chocolate, heavy cream, milk, eggs, sugar, vanilla, sugar, nuts, sugar
Taken from www.epicurious.com/recipes/food/views/macadamia-nut-and-bittersweet-chocolate-ice-cream-bombe-with-macadamia-nut-praline-11092 (may not work)