Let’s just say my KitchenAid’s ice cream attachment is going to be busy this summer! Ice cream, like candy, is one of those things that, up until recently, I never thought could be so easy to make in a home kitchen. I had never tasted homemade ice cream until I made it myself and, boy, was that ever a revelation. Since my ice cream maker wasn’t in the freezer (still isn’t, darn tiny freezer) the day I got The Perfect Scoop, I chose a recipe from the “Mix-ins” section of the book.
A Buttercrunch Toffee recipe so easy, soooooo delicious, we ate the whole batch within 2 days. Never mind stirring it into homemade ice cream, this stuff is perfect as is! David says in the book that he first posted the recipe on his blog.
Man, have I been missing out! No matter, I’m catching up and I promise, next time I talk about ice cream, I’ll post an ice cream recipe!
The Perfect Scoop, David Lebovitz
1 cup, almonds, toasted and finely chopped
1 tablespoon water
4 tbsp butter, salted or unsalted butter, cut into pieces
1/2 cup granulated sugar
2 tbsp packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped
Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.
Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.
Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.
Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.
Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.