Kuchnia

Man-Sized Ice Cream Sundaes With Hazelnut Crunch

Ingredients:

For the Hazelnut Crunch:
• 1/4 cup water
• 1 cup sugar
• Juice from ½ lemon
• 1/2 cup corn syrup
• 1 tablespoon unsalted butter
• 1 1/2 cups toasted hazelnuts, roughly chopped
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt


For the Chocolate Sauce:
• 3/4 cup chocolate hazelnut spread
• 1/3 cup milk
• 1/2 teaspoon cinnamon

For the sundaes:
• 1 half gallon Vanilla Ice Cream
• 1 half gallon Coffee Ice Cream
• 1 half gallon Chocolate Ice Cream
• Whipped cream, for serving
• Maraschino Cherries, for serving


Special equipment: candy thermometer

Directions:
Combine the water, sugar, lemon juice and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 310 degrees F. The color should be deep golden brown. Remove from the heat and stir in the butter until melted. Add the hazelnuts and stir to combine. Add the baking soda and salt – the mixture will lighten and foam a bit – take care not to over mix and deflate the mixture.
Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of the spatula or a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes.
Meanwhile, heat the milk over very low heat in a saucepan. Once the milk is hot to the touch, whisk in the hazelnut chocolate spread and cinnamon and whisk until it dissolves and forms a thick sauce. Remove from heat.
When hazelnut crunch mixture is hardened, crack into large pieces, and then place pieces into a Ziploc bag and crush into smaller bits with a rolling pin.
To Serve:
Scoop your choice of ice cream into a bowl or sundae glass. Drizzle with Hazelnut Chocolate Sauce, top with whipped cream and Hazelnut Crunch. Top with a Maraschino Cherry. Serve any extra sauce and Hazelnut Crunch on the side.

Przepis Buddy Valastro