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 g fresh vanilla custard
- 30 ml rum
- 3 tsp instant coffee , dissolved in 1 tbsp of hot water
- 200 g walnut brittle , broken into pieces
Please leave a comment - I love hearing from you!8 Comments to "Coffee, Rum & Walnut Brittle Ice Cream"
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.