Name: Chocolate and burnt almond ice-cream
Yield: Serves 6
Ingredients: 2 teaspoons instant coffee powder or granules; 60 g shelled unblanched almonds; 225 g bitter chocolate, preferably Valrhona or a good Belgian chocolate, broken into small pieces; 60 g granulated sugar; 1 tablespoon icing sugar; ½ teaspoon pure vanilla extract; 225 g granulated sugar; 450 ml double cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This fabulously rich ice-cream is based on a sugar syrup, like a sorbet, rather than an egg custard.

Ingredients

For the almond praline

60 g shelled unblanched almonds
60 g granulated sugar

Method

To make the praline, put the almonds and sugar in a heavy-based saucepan. Cook over a medium-low heat until the sugar has melted, stirring frequently. Continue cooking, stirring occasionally, until the sugar syrup has turned to a deep golden-brown caramel. The almonds will make a popping noise, which indicates that they are toasted.

Pour the mixture on to a lightly oiled marble slab or