Chestnut Espresso Caramel Swirl Ice Cream Recipes

NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM

Steps:

• Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
• Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
• Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
• Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.

COFFEE CARAMEL SWIRL ICE CREAM

Steps:

• Make caramel swirl:
• In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
• Make custard:
• In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
• In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
• Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

CARAMEL SWIRL ICE CREAM

Steps:

• In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
• Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
• Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
• Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
• Remove from heat, add a dash of salt, and let cool.
• Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
• In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
• In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
• Gradually whisk the hot cream into the egg yolks.
• Pour the custard back into the saucepan.
• Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
• DO NOT BOIL.
• Immediately strain the custard into a large heatproof bowl and set aside.
• In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
• Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
• Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
• Stir until smooth.
• Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
• Stir in vanilla.
• Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
• Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
• Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
• Spoon 1/3 of the ice cream into a chilled container.
• Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
• Top with a layer of ice cream.
• Continue layering, ending with caramel.
• Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
• Cover and freeze for atleast 3 hours or up to 2 days.

NO-CHURN HAZELNUT ESPRESSO ICE CREAM

Steps:

• Using an electric whisk, beat the cream, salt, and vanilla together in a large bowl until the mixture resembles plain yogurt.
• Rub the toasted hazelnuts together in a clean tea towel to remove as much of their skins as possible. Discard the papery skins and roughly chop the nuts. Set aside a tablespoon or so to sprinkle over the top, then add most of the nuts, the condensed milk, and cooled coffee to the cream mix and beat together until it thickens to the consistency of yogurt.
• Pour the mixture into a 900 g (2 lb.) loaf pan, sprinkle over the reserved hazelnuts, and cover with plastic wrap. Chill in the freezer for at least 8 hours, or overnight.
• Remove the ice cream from the freezer 5 minutes before serving. The ice cream will keep, covered in the freezer, for three months.

CHESTNUT ICE CREAM

Steps:

• Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes.
• Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Pour custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes.
• Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours.

CHESTNUT-CARAMEL ICE CREAM

Steps:

• Whisk chestnut spread, 1/4 cup milk, and salt in small bowl to combine. Set aside.
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Slowly and carefully add cream (mixture will bubble vigorously), then remaining 1 cup milk. Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Stir in chestnut spread mixture and Armagnac. Transfer cream mixture to bowl; cover and refrigerate until cold, at least 4 hours or overnight.
• Process cream mixture in ice cream maker according to manufacturer's instructions. Transfer ice cream to bowl; cover tightly and freeze until firm, at least 4 hours. (Can be made 3 days ahead. Keep frozen.)
• Scoop into bowls. Sprinkle each with 2 tablespoons chopped chestnuts.

CHESTNUT FLOUR CREPES

Steps:

• Sift chestnut flour and salt into a medium bowl. Add the milk, whisking to form a smooth paste. Whisk in eggs and 1 tablespoon butter until smooth.
• Place a 7-inch nonstick skillet over medium-high heat; add a little melted butter. Pour 2 tablespoons batter in center of pan; immediately swirl until batter covers bottom. Cook until almost dry on top and bottom is golden, about 30 seconds. Flip; cook about 30 seconds more. Transfer to platter. Repeat until all batter is used.
• Brush crepes with remaining melted butter, and sprinkle with sugar. Fold into quarters, and serve with ice cream.