Almond Brittle with Salted Ganache Ice Cream

Almond Brittle with Salted Ganache Ice Cream
Co-Creator of "Salt & Straw" Tyler Malek is preparing delicious ice cream that makes 2 1/2 pints.
Almond Brittle with Salted Ganache Ice Cream
Seasonal Event:
2 1/2 Pints

For Ice Cream

  • 3 cups Ice Cream Base, very cold
  • ¼ teaspoon vanilla extract
  • ¾ cup Grandma Malek’s Almond Brittle pieces (recipe follows)
  • ¾ cup Salted Ganache (recipe follows), cut into small cubes

For Grandma Malek's Almond Brittle (Makes 3 cups)

  • 1 cup granulated sugar
  • ⅓ cup light corn syrup
  • 8 tablespoons (1 stick) unsalted butter, cut into approximately 1-inch pieces
  • ½ teaspoon kosher salt
  • 1¼ cups sliced almonds
  • 1 teaspoon baking soda
  • ½ teaspoon vanilla extract

For Salted Ganache (Makes 1 cup)

  • ⅔ cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 cup chopped chocolate (chipsize), preferably 80% or darker
  • 1 teaspoon kosher salt

For Ice Cream Base (Makes 3 cups)

  • ½ cup granulated sugar
  • 2 tablespoons dry milk powder
  • ¼ teaspoon xanthan gum
  • 2 tablespoons light corn syrup
  • 1⅓ cups whole milk
  • 1⅓ cups heavy cream


Ice Cream:

  1. Put the ice cream base and the vanilla into a bowl and whisk to combine. Pour the mixture into an ice cream maker. Turn on the machine. Churn just until the mixture has the texture of soft-serve (timing ranges, depending on the machine).
  2. Quickly transfer the ice cream to freezer-friendly containers: Spoon in a layer of ice cream, sprinkle on the almond brittle and salted ganache, and use a spoon to press them in gently. Repeat.
  3. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 2 months.

Almond Brittle:

  1. Line a sheet pan with parchment paper or a silicone baking mat.
  2. Combine the sugar, corn syrup, and ¼ cup water in a medium saucepan and stir until all of the sugar looks wet. Set the pan over medium heat and cook, stirring occasionally, until the syrup comes to a simmer, about 3 minutes.
  3. Continue to cook, this time covered and without stirring, until the mixture has thickened slightly, about 3 more minutes. Add the butter and salt, and stir well. Attach a candy thermometer to the side of the pan and continue to cook, gently and constantly stirring, until the mixture registers 290°F on the thermometer, 8 to 10 minutes.
  4. Remove the pan from the heat, and quickly but thoroughly stir in the almonds, baking soda, and vanilla (watch it all bubble!), doing your best to distribute the nuts throughout the sticky mixture. Immediately (like, super quick!) pour the mixture onto the lined sheet pan and use a butter knife or a metal spatula to spread it out to a relatively even layer that’s just under ¼ inch thick. Let the brittle sit uncovered until it has cooled to room temperature, about 1 hour. Then use your hands to break it into irregular bite-size (about ¼- to ½-inch) pieces.
  5. Store them in an airtight container in the freezer until you’re ready to use them as a mix-in (or to simply eat them) for up to 3 months. There’s no need to defrost the pieces before using them in the ice cream

Salted Ganache:

  1. Combine the cream and sugar in a medium saucepan, stir well, and bring the mixture to a bare simmer over medium heat, stirring occasionally. Remove the pan from the heat, add the chocolate and salt, and let it sit, stirring and scraping the pan occasionally, until the chocolate begins to melt, about 2 minutes.
  2. Use a sturdy whisk to vigorously stir until the chocolate has completely melted and the mixture becomes smooth and satiny, about 1 minute. Congratulations, you just made ganache!
  3. Transfer the ganache to an airtight container and store it in the freezer for at least 2 hours or up to 1 month. There’s no need to defrost it before using.

Ice Cream Base:

  1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  2. Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  3. Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)