Krokan Ice Cream Recipes

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• Lightly grease a piece of kitchen foil (or parchment paper) placed on a baking tray.
• Mix the butter, almonds and sugar in a heavy frying pan.
• Place over a moderate heat and stir all the time, taking care that it doesn't burn.
• When it's a good golden color, pour the mixture onto the greased kitchen foil and allow to cool completely.
• Place in plastic bag and lightly crush into small pieces with a rolling pin.
• Soften the ice cream and then stir in the crushed Krokan until thoroughly mixed.
• Place the ice cream mixture back in the freezer until it is frozen again.

Steps:

• Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chef's knife or a pizza wheel with the vegetable oil; set aside.
• In a 2-quart heavy-bottomed saucepan over high heat, bring the sugar, corn syrup, and the water to a boil without stirring. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Add the split vanilla bean and cook until the mixture registers 240°F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
• Add the almonds, salt, and butter, and stir constantly until the mixture registers 290°F on a sugar thermometer. Remove the pan from the heat and immediately pour the mixture onto the oiled baking sheet. With the oiled rolling pin, roll out the mixture to 1/8 inch thick. With a fork, remove the vanilla bean. It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut. Cut out circles with the oiled round cutter and cut the remainder of the krokant into 1-inch squares with the oiled chef's knife or pizza wheel.
• Let the krokant cool completely (about 30 minutes), then separate it into the circles and squares with your fingers. The remaining pieces can be ground to a fine powder in a food processor for use in other recipes. At this point, in a tightly covered container, between sheets of waxed paper, krokant will keep for 2 weeks at room temperature.
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Place a piece of the krokant in the tempered chocolate, coating it completely. With a dipper or fork, remove the piece from the chocolate, gently shake off the excess chocolate, and turn the krokant out onto the paper. Repeat with the remaining pieces of krokant. After dipping 4 pieces, press the tines of the fork onto the top of each piece to form a line design before the chocolate sets up.
• Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Place the finished krokant in paper candy cups. In a tightly covered container, the krokant will keep for 1 week at room temperature.
• Substitute toasted, skinned, finely chopped hazelnuts for the almonds.