Chocolate truffle and praline ice cream bombe 01 - bon ap

10 servings

Ingredients

Quantity Ingredient
3 cups Hazelnuts (about 14 oz)
½ cup Sugar
2 tablespoons Water
2¼ cup Milk (do not use lowfat or nonfat)
1½ cup Half and half
½ Vanilla bean, split lengthwise
12 Egg yolks
1 cup Sugar
1½ cup Chilled whipping cream

Directions

HAZELNUT PRALINE ICE CREAM

This impressive dessert can be made ahead, then whisked into the oven for a quick browning just before serving. (Begin the preparations at least two days before you plan to serve the bombe.) The rich caramel sauce is a do-ahead, too.

Preheat oven to 350'F. Line 10-cup 9¼-inch-diameter bowl with 2 sheets of foil, overlapping sides slightly. Place in freezer. Arrange nuts on baking sheet and bake until dark brown, about 25 minutes.

Cool; do not husk.

Lightly oil small baking sheet. Cook ½ C sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves.

Increase heat and boil without stirring until syrup turns deep caramel color. Mix in ½ C toasted hazelnuts. Pour onto prepared sheet. Cool completely. Coarsely chop praline with heavy large knife.

Finely grind remaining 2 ½ C hazelnuts in processor. Place in heavy large saucepan. Add milk and bring to simmer. Remove from heat. Cover and let steep for 30 minutes.

Set large strainer lined with 4 layers of dampened cheesecloth over heavy medium saucepan. Pour milk mixture through cheesecloth. Gather up sides of cheesecloth and twist at center. Press and squeeze cheesecloth, allowing milk to drip through; discard nuts. Mix half and half into milk. Scrape in seeds from vanilla bean; add pod.

Whisk yolks with 1 C sugar in medium bowl to blend. Bring milk mixture to simmer. Whisk milk into yolk mixture. Return to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not boil. Strain into bowl. Mix in cream. Refrigerate until cold.

Transfer custard to ice cream maker and process according to manufactur- ers instructions. Mix in praline. Spoon ice cream into prepared bowl. Freeze until almost firm but still spreadable. Spread ice cream evenly up sides of bowl with back of dampened spoon, forming 4 inch-wide, 2 ½-inch-deep bowl-shaped hollow center.

Freeze while preparing truffle filling.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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