Hazelnut Brittle Caramel Ice Cream Recipes

CHOCOLATE-HAZELNUT GELATO

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

HAZELNUT BRITTLE

Steps:

• Combine sugar, vinegar, and 1 cup water in a medium saucepan set over medium heat until sugar dissolves. Cook until dark amber in color, 20 to 22 minutes. Stir in nuts.
• Oil an 11-by-17-inch baking pan. Pour hot mixture onto pan. Let set until firm but still soft enough to cut. Invert onto a cutting board, and unmold. Working quickly, use an oiled chef's knife to cut the sheet into six rectangles. Store brittle in an airtight container up to 1 week.

HAZELNUT BRITTLE CARAMEL ICE CREAM

Steps:

• Have ready an ice bath in a large bowl. Place 2/3 cup sugar in a large saucepan, and set over medium heat. Cook until dark amber in color, about 6 minutes. Slowly add the milk and cream, whisking to dissolve the hardened caramelized sugar. Increase heat to high, and bring mixture to a boil.
• In a medium bowl, whisk together the egg yolks, remaining 1/3 cup sugar, and salt until pale in color. Whisking constantly, add the hot cream mixture to the yolks. Return new mixture to saucepan, and set over medium heat. Cook, stirring constantly with a wooden spoon, until the cream coats the back of the spoon, 4 to 6 minutes.
• Immediately remove pan from heat, and pour mixture through a fine sieve set over a heatproof bowl. Place bowl in ice bath, and stir occasionally until chilled.
• Freeze in an ice-cream maker according to manufacturers instructions. Fold in the hazelnut brittle, and freeze overnight.
• When ready to serve, scoop ice cream into individual caramel bowls.

CARAMEL-DIPPED HAZELNUTS

Steps:

• Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
• Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
• Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

HAZELNUT CARAMELS

Steps:

• Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.
• Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.
• Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.
• Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.)