My husband’s family goes nuts over my biscotti. Loaded with almonds and full of citrus zest, these cookies often cause a free-for-all when I stack them up on a plate and place them on the table. I have even resorted to giving my father-in-law, Larry, a plastic bag full of them so he can hide them and nibble on them at his leisure. After serving biscotti for years with ice cream, I thought: why not put them in the ice cream? This recipe requires a good amount of chocolate for dipping the bonbons, but it is well worth it. I use Vahlrona, as it makes a nice, thin coating of chocolate around the bonbon. If you want, you can substitute chocolate sprinkles, but buy those made by Guittard (see Sources). They use good chocolate, and they don’t taste waxy like other brands do.
Cook the milk, cream, and sugar in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Pour into a bowl and stir in the salt and vanilla extract. Cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight. Put the biscotti pieces in a medium bowl and put the bowl in the freezer. Freeze the ice cream base in an ice cream machine according to the manufacturer’s instructions. Fold the ice cream into the biscotti pieces. Spread the ice cream in the prepared pan. Freeze until hard, at least 4 hours, depending on your freezer.
The bonbons can be made up to 3 days in advance. Once frozen, layer between parchment or waxed paper and store in an airtight container.
Invert the pan of ice cream onto a cutting board. Remove the pan and carefully peel off the plastic wrap. Make 6 lengthwise, then 6 crosswise cuts to yield
Put the biscotti crumbs in a small bowl. One at a time, put the ice cream pieces in the crumbs. With your hands, gently press the crumbs onto the ice cream to evenly coat it. Be careful not to misshape the ice cream pieces. Place in a single layer on a pan. Refreeze until hard, about 30 minutes, depending on your freezer.
Melt the chocolate in a double boiler over hot water. Let cool to room temperature. One at a time, dip the ice cream pieces into the chocolate with two forks, completely coating them with chocolate. Place on a baking sheet lined with parchment or waxed paper. Freeze until hard, about 30 minutes, depending on your freezer.
© 2006 Emily Luchetti. All rights reserved.