Coffee, Rum & Walnut Brittle Ice Cream
19 Jan 2013 Add comments
Jan 192013
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.
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
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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.
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If your ice cream machine produces slightly soft ice cream, transfer into a container and freeze for 20 minutes to solidify further.
This is my entry into January’s Bloggers Scream For Ice Cream challenge.
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!
What a lovely combination of flavours!
They worked well together, thank you Kathryn!
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?
Oh, I hadn’t thought of that Helly, I’ll give it a go!
Anything with rum gets my vote and this combo of flavours sounds awesome. I am bookmarking this to try.
Enjoy! :-)