Ice Cream Chef: Brett
What inspired this recipe? Originally the Take 5 Candy bar's salty mix of chcolate, caramel, and pretzel, but the pretzel's crunch did not hold up in ice cream as well as my stomach had hoped!
Tastetester comments and full recipe after the jump. Take a look, then vote here!
Tastetester Comments: "mmmmmmmmm. Decadently creamy chocolate-y goodness. There's more right?"
Chocolate Gelato with Salted Caramel Pecans
Makes about 4 cups
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
2 cups milk
5 ounces bittersweet chocolate, chopped
1/2 cup cream
Salted Caramel Pecans:
2/3 cup pecans, toasted
1/2 cup cream
2 1/2 tablespoons unsalted butter
1/2 teaspoons fleur de sel
3/4 cup sugar
1/8 cup light corn syrup
1/8 cup water
Whisk sugar, cornstarch, salt and milk in a medium saucpan. Bring to a boil over medium high heat. Reduce heat to medium, cooking for one more minute.
Remove from heat and whisk in chocolate until smooth, then add cream. Chill in refrigerator for 30 minutes.
Bring cream, butter, and fleur de sel to a boil in small saucepan. Set aside.
Heat sugar, corn syrup, and water in a 3 quart saucepan over high heat without stirring, swirling the pan occasionally. Pay close attention to the color, as mixture will caramelize in about 5 minutes.
When golden caramel color, quickly add cream/butter mixture. Caramel will bubble up vigorously - keep stirring until bubbling subsides. Add pecans and stir to coat, cooking 3 minutes. Pour onto silpat or greased plate to cool. Cut into small chunks.
Process gelato in ice cream maker according to manufacturer's instructions, adding pecans during the last minute of churning. Serve immediately.
Contest InformationGo here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!
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