Ice Cream, Double Mocha with Macadamia Pralines (Boom)

This is adapted from Death by Chocolate by Marcel Desaulniers.

Still searching for what to cook ?

Name: Ice Cream, Double Mocha with Macadamia Pralines (Boom)
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 0.25 cup macadamia nuts (hazelnuts, pecans, etc. work well also); 0.5 cup Sugar; 0.25 tsp lemon juice; 8 ounces semisweet chocolate; 2 ounces unsweetened chocolate; 0.25 cup strong brewed coffee; 2 tbsp instant espresso powder; 2 cups heavy cream; 1 cup half and half; 1 cup Sugar; 5 Egg yolks

Find the most delicious recipes here

INGREDIENTS

Macadamia Pralines:
0.25 cup macadamia nuts ; (hazelnuts, pecans, etc. work well also)
0.5 cup Sugar
0.25 tsp lemon juice
Double Mocha Ice Cream:
8 ounces semisweet chocolate
2 ounces unsweetened chocolate
0.25 cup strong brewed coffee
2 tbsp instant espresso powder
2 cups heavy cream
1 cup half and half
1 cup Sugar
5 Egg yolks

INSTRUCTIONS

Make pralines:

Toast nuts. Chop in food processor to 1/8 inch size. Spread onto a baking sheet.

Combine 1/2 cup sugar and the lemon juice in a 2 1/2 quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 4 1/2 to 5 minutes over medium high heat, stirring with a whisk constantly.

Pour the caramelized sugar over the nuts then stir with a spoon, spread into an uneven mass about 4 to 5 inches in diameter. Allow to cool to room temperature then break into uneven pieces and chop in a food processor to 1/8 inch pieces. Store in a plastic container and freeze until needed.

Make the ice cream:

Heat 1 inch water in the bottom of a double boiler. In the top, add semisweet and unsweetened chocolates, coffee, and instant espresso. Tightly cover with plastic wrap. Heat for 6 to 8 minutes, remove from the heat and stir until smooth. Set aside until needed.

Heat the heavy cream, half and half, and 1/2 cup sugar in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.

While the cream is heating, beat the egg yolks and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high for 2 to 2 1/2 minutes then scrape down the sides. Continue to beat on high until slightly thickened and lemon-colored, about 2 1/2 to 3 minutes. Continue to mix on low until cream is boiling.

Temper the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium high heat, stirring constantly, until the mixture reaches a temperature of 185 degrees Fahrenheit, about 2 to 4 minutes.

Remove from the heat and transfer to a stainless steel bowl. Add the melted chocolate mixture and whisk to combine. Cool the mixture in an ice water bath to a temperature of around 40 to 45 degrees Fahrenheit, around 20 minutes.

Freeze in an ice cream freezer following the manufacturer's instructions.

Transfer the semifrozen ice cream to a plastic container. Using a rubber spatula, fold in the frozen, chopped pralines. Securely cover the container, then place in the freezer for several hours before serving.

Serve within 3 days.

NOTES

Alert editor

Ice Cream, Double Mocha with Macadamia Pralines (Boom)

Macadamia Pralines:
0.25 cup macadamia nuts (hazelnuts, pecans, etc. work well also)
0.5 cup Sugar
0.25 tsp lemon juice
 Double Mocha Ice Cream:
8 ounces semisweet chocolate
2 ounces unsweetened chocolate
0.25 cup strong brewed coffee
2 tbsp instant espresso powder
2 cups heavy cream
1 cup half and half
1 cup Sugar
5 Egg yolks

Make pralines:

Toast nuts.  Chop in food processor to 1/8 inch size.  Spread onto a baking sheet.

Combine 1/2 cup sugar and the lemon juice in a 2 1/2 quart saucepan.  Stir with a whisk to combine (the sugar will resemble moist sand).  Caramelize the sugar for 4 1/2 to 5 minutes over medium high heat, stirring with a whisk constantly.

Pour the caramelized sugar over the nuts then stir with a spoon, spread into an uneven mass about 4 to 5 inches in diameter.  Allow to cool to room temperature then break into uneven pieces and chop in a food processor to 1/8 inch pieces.  Store in a plastic container and freeze until needed.

Make the ice cream:

Heat 1 inch water in the bottom of a double boiler.  In the top, add semisweet and unsweetened chocolates, coffee, and instant espresso.  Tightly cover with plastic wrap.  Heat for 6 to 8 minutes, remove from the heat and stir until smooth.  Set aside until needed.

Heat the heavy cream, half and half, and 1/2 cup sugar in a 2 1/2 quart saucepan over medium-high heat.  Bring to a boil.

While the cream is heating, beat the egg yolks and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle.  Beat on high for 2 to 2 1/2 minutes then scrape down the sides.  Continue to beat on high until slightly thickened and lemon-colored, about 2 1/2 to 3 minutes.  Continue to mix on low until cream is boiling.

Temper the boiling cream into the beaten egg yolks and whisk to combine.  Return to the saucepan and heat over medium high heat, stirring constantly, until the mixture reaches a temperature of 185 degrees Fahrenheit, about 2 to 4 minutes.

Remove from the heat and transfer to a stainless steel bowl.  Add the melted chocolate mixture and whisk to combine.  Cool the mixture in an ice water bath to a temperature of around 40 to 45 degrees Fahrenheit, around 20 minutes.

Freeze in an ice cream freezer following the manufacturer's instructions.

Transfer the semifrozen ice cream to a plastic container.  Using a rubber spatula, fold in the frozen, chopped pralines.  Securely cover the container, then place in the freezer for several hours before serving.

Serve within 3 days.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (345g)
Recipe Makes: 6

Calories: 1144
Calories from Fat: 759 (66%)

Amt Per Serving		% DV

	Total Fat 84.3g	112 %
	Saturated Fat 42.3g	211 %
	Monounsaturated Fat 31.6g
	Polyunsanturated Fat 6.6g
Cholesterol 1522.1mg		468 %
Sodium 107.9mg		4 %
Potassium 475.2mg		13 %
Total Carbohydrate 85.1g		25 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 80.9g
Protein 24g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1144

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe