My walnut brittle was so delicious it’s a miracle I managed to set some aside to make ice cream as planned!

Once again, I opted to use fresh ready made vanilla custard as my base, adding coffee, rum and walnut brittle. Because Pete isn’t a huge fan of nuts, I made the coffee and rum ice cream first, and then stirred 100 grams walnut brittle pieces into half of it, leaving the other half nut free. To make a full batch, simply add 200 grams of walnut brittle into the ice cream during churning.

CoffeeRumWalnutBrittleIceCream-4660

 

Coffee, Rum & Walnut Brittle Ice Cream

Ingredients
500 grams fresh vanilla custard
30 ml rum
3 teaspoons instant coffee dissolved in 1 tablespoon of water
200 grams walnut brittle, broken into pieces

Method

  • Combine the custard, rum and coffee and transfer to your ice cream machine. Pour in the walnut brittle pieces. Freeze according to the instructions for your machine.

CoffeeRumWalnutBrittleIceCream-4650 CoffeeRumWalnutBrittleIceCream-4651

  • If your ice cream machine produces slightly soft ice cream, transfer into a container and freeze for 20 minutes to solidify further.

 CoffeeRumWalnutBrittleIceCream-4661 CoffeeRumWalnutBrittleIceCream-4658

This is my entry into January’s Bloggers Scream For Ice Cream challenge.

IceCreamChallenge

  8 Responses to “Coffee, Rum & Walnut Brittle Ice Cream”

  1. Oh my goodness gracious. So many of my favourite flavours right here. Is it wrong that I want this for breakfast? The walnut brittle is going on my “to make stat” list!

    • I’d totally eat this for breakfast, rum and all! Then again, I’m a fiend for sweet and probably inappropriate breakfasts!

  2. What a lovely combination of flavours!

  3. The brittle was so so good. Ed finished it up the other evening!

    That first photo is stunning. I hope you have sent it to all the food porn sites?

  4. Anything with rum gets my vote and this combo of flavours sounds awesome. I am bookmarking this to try.

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