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
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
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.
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.