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