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Issue 583: Best Chocolate Ice Cream With Almond Praline

Brynie Greisman

Smooth, silky, and not overly sweet

Wednesday, March 07, 2018

 Mishpacha-Recipe

FOOD AND PROP STYLING BY JANINE KALESIS, ASSISTED BY SIMMY HORWITZ, PHOTOGR APHY BY HUDI GREENB ERGER

I first tested this recipe in the winter, when I had bochurim for Shabbos. They loved this dessert and had doubles. Thanks, HD.

Ingredients

Yields approximately 20 servings


Ice Cream
  • ⅓ cup oil
  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1 Tbsp vanilla sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp instant coffee granules
  • 1/4 cup boiling water

Almond Praline
  • 1/2 cup sugar
  • full 1/2 cup slivered almonds
  • generous pinch salt


Preparation

Put the ⅓ cup oil in the freezer overnight or at least for a few hours until it thickens.

When you’re ready to make the ice cream, put the container you want to store it in into the freezer, empty. Beat the whites, gradually adding half the sugar, until stiff peaks form. At the same time, put the yolks, the rest of the sugar, and the vanilla sugar in a food processor and process with the knife attachment until light and lemony.

Meanwhile, dissolve the cocoa and coffee in boiling water and mix until smooth. Let cool slightly until it thickens. After the egg yolks are thick, gradually drip frozen oil into the food processor (as you would for mayonnaise) until combined. Add cocoa mixture and blend for a few minutes. Pour into the white mixture and gently mix just until combined. Remove the empty container from the freezer and pour the ice cream inside. Return it to the freezer immediately.

For the praline: In a frying pan, over a small/medium heat, heat sugar until melted and turning light golden. Add nuts and salt and stir until completely coated and nuts are beginning to turn light brown. Turn onto a piece of parchment paper and let harden. Chop into small pieces. Store in the fridge or freezer until using.

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