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Espresso Ice Cream with Hazelnut Brittle and Mini Funnel Cakes

Espresso Ice Cream with Hazelnut Brittle and Mini Funnel Cakes

By: Rochelle V. - Ovideo, FL - 2017 Recipe Contest Submission



This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

 

Ingredients

Featured ingredient: Elite Espresso 10oz. Bag Ground

Vanilla Ice Cream:

    • 1 cup Door County Coffee Espresso, chilled
    • 2 cups heavy cream
    • 2 cups whole milk
    • 3/4 cup white sugar
    • 2 teaspoons vanilla
    • Pinch salt

Cocoa Nibs & Hazelnut Brittle:

    • 1 tsp finely ground Door County Coffee Espresso
    • 1 cup corn syrup
    • 3 tablespoon coca nibs
    • 3 tablespoons chopped hazelnut

Whipped Cream:

    • 1 cup heavy whipping cream
    • 2 tablespoons white sugar
    • Chocolate Sauce
    • ¾ cup unsweetened cocoa
    • ¾ cup white sugar
    • ½ cup heavy whipping cream
    • ½ cup water

Mini Funnel Cake:

    • 1 egg
    • 1/2 cup milk
    • 1/2 cup water
    • 1/4 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 2 tablespoon sugar
    • 3 teaspoons baking powder
    • ¼ tsp cinnamon
    • Pinch salt
    • Oil for deep-fat frying
    • Powdered sugar
    • Cocoa powder for garnish

Instructions

Vanilla Ice Cream:

  1. Whisk heavy cream, milk, sugar, vanilla, and salt together in a medium sized bowl until sugar dissolves.
  2. Pour into an ice cream machine. Freeze according to the manufacturer's instructions.
  3. After the ice cream is made, put into a container. Cover tightly and freeze until ready to serve.
Cocoa Nibs & Hazelnut Brittle:
  1. Preheat oven to 375ºF.
  2. In a small bowl, mix together corn syrup and Door County Coffee Espresso grounds.
  3. Spread mixture thinly on a cookie sheet lined with parchment paper.
  4. Sprinkle corn syrup mixture with cocoa nibs and hazelnuts.
  5. Bake at 375º for 25-30 minutes.
  6. Remove from oven and let cool completely, then break into pieces.
Whipped Cream:
  1. In a medium bowl, whip cream and sugar until mixture reaches stiff peaks.
  2. Put in a container and refrigerate until ready to use.
Chocolate Sauce:
  1. Mix together all ingredients in a small sauce pan.
  2. Cook at medium heat until mixture begins to simmer.
  3. Continue cooking at a simmer until mixture is reduced by half.
Mini Funnel Cake:
  1. In a medium bowl beat egg, milk, water and vanilla until well blended.
  2. In another bowl, whisk flour, sugar, baking powder cinnamon, and salt.
  3. Pour egg mixture into dry ingredients and beat until smooth using either electric mixer or wire whisk.
  4. Heat oil to 375° in a heavy pan.
  5. Place a 3” food ring mold in the oil ensuring it is ¾ of the covered in oil.
  6. Cover the bottom of a funnel spout with your finger; ladle 1/4 cup batter into the funnel. Holding the funnel several inches above the oil in the ring, release your finger and move the funnel in a spiral motion until all the batter is released.
  7. Once funnel has started to brown on the bottom and sides, about 1-2 minutes, use tongs to remove the ring and turn the funnel cake over. Allow cake to cook another minute or until golden brown.
  8. Repeat above process until all batter is used.
  9. Place powdered sugar in sifter and sift over cooled funnel cakes.
To Assemble:
Espresso with Vanilla Ice Cream and Brittle:
  1. Divide expresso into 6 expresso cups.
  2. Add a dollop of whipped cream on top of the expresso in each cup.
  3. Sprinkle a little cocoa powder on top of the whipped cream.
  4. Lay a piece of brittle across the top of each cup and top with a small scoop of ice cream.
Mini Funnel Cakes:
  1. Arrange powdered sugar dusted funnel cakes on plate and drizzle with chocolate syrup as desired.
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