Brittle Ice Cream added to My Recipes successfully.
Category
Desserts
Servings
60
Prep Time
40 minutes
Cook Time
70 minutes
This Brittle Ice Cream yields a large amount. This dessert keeps in the freezer, so with just one batch you'll have ice cream for days! Alternately, the recipe can be halved.
Credits
Photography and styling by Peri Photography
Author:Nitra Ladies Auxiliary
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Ingredients
1 and 3/4 cups sugar
1 pound whole filberts, roasted
12 eggs
1 and 1/4 cups sugar
2 teaspoons Gefen Vanilla Sugar
4 tablespoons Haddar Instant Coffee
3-4 tablespoons Gefen Cocoa Powder
3 tablespoons hot water
16-ounce carton parve whipping cream
12 eggs
1 and 1/4 cups sugar
2 tablespoons Gefen Vanilla Sugar
16-ounce carton parve whipping cream
1/2 cup Tuscanini Strawberry Fruit Spread
1/4 cup orange juice
1/2 cup sugar
3 cups strawberries, blended
chocolate curls (optional)
Brittle
Dark Layer
White Layer
Strawberry Sauce
Directions
Brittle
Spread filberts on a cookie sheet.
Over a low flame, melt sugar until completely dissolved. Pour over nuts, mixing well. Refrigerate until hardened.
Break the brittle into chunks and pulse them to crumb-size pieces in a food processor. Divide brittle into three parts. Set aside.
Dark Layer
Beat egg whites. Add sugars and beat until peaks form. Set aside.
Beat whip cream until stiff.
Gently fold in yolks and dissolved coffee and cocoa. Add to egg whites.
Mix in a third of the brittle by hand. Pour into large roaster. Freeze until the top is stiff, about half an hour. Sprinkle second part of brittle on top of dark layer.
White Layer
Beat egg whites. Add sugars and beat until peaks form. Set aside.
Beat whip cream until stiff. Gently fold in yolks and combine with egg whites.
Mix in the last part of brittle by hand. Pour white layer over dark layer. Freeze.
Strawberry Sauce
Bring jam and juice to a boil.
Add sugar, cooking until smooth and liquefied.
Combine strawberries with cooked jam. Cool.
Pour over each slice of ice cream prior to serving.
Recipe Note
Note: This recipe provided with permission from kosher.com
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