Coffee Ice-creams with Nut Brittle

This is a great summer dessert. Served in slices, these ice-creams are dead easy to make and people are always impressed! Don't be alarmed if the coffee mixture separates slightly as it freezes into a lighter layer above and a darker layer below. It doesn't affect the flavour at all. This was one of my Mum's signature desserts and it never fails!

The nut brittle gives this dessert a sophisicated edge, but again, once you have mastered making caramel, you will realise that there was nothing to be apprehensive about. Chop the brittle quite finely so that it is the size of half a peanut. If you actually pound the nut brittle until you get a powder and it is then called Praline. This also tastes great, but I favor the crunch of the brittle. It keeps well in an air-tight container and is really versatile as a topping on Greek yoghurt or on a cream cake. Hmmm...

COFFEE ICE-CREAM

Ingredients:

You will need a 9" / 23cm loaf tin.

Method:

1. Line the loaf tin with silver foil, making sure that the foil hangs over the sides of the tin, and that there are no tears.
2. In a bowl, dissolve the instant coffee in the boiling water. Allow to cool.
3. Add condensed milk to the coffee mixture. Stir and allow to become absolutely cold.
4. Beat cream until if forms soft peaks.
5. Fold cream gently into coffee mixure, taking care not to over-beat.
6. Pour the coffee mixture into the lined loaf tin. Freeze overnight.
7. Remove from the freezer about 5 minutes before serving. Set the bottom of the loaf tin in a basin of hot water for a few seconds. Then invert the tin onto a serving plate and turn out. Peel away the silver foil and discard.
8. Sprinkle a layer of nut brittle over the top of the ice-cream. Allow to soften for a few minutes before serving. Serve in slices.

NUT BRITTLE

Ingredients:

Method:

1. Oil a large dinner plate or steel baking tray. Don't use a non-stick tray.
2. Put the sugar in a pan over a low heat until the sugar melts. Don't stir!
3. When the sugar turns pale brown, stir gently with a long spoon (so you don't get burnt by splatters.)
4. Allow the sugar to caramelise until a golden brown and then remove from the stove immediately. The sugar will carry on cooking in the pan so you need to work quickly otherwise the mixture can get too dark.
5. Quickly add the nuts to the caramel.
6. Turn the mixture onto the oiled baking tray and cool.
7. When cold, remove the slab of nut brittle to a chopping board and chop into tiny shards.