Chocolate Dipped Almond Brittle Ice Cream Cups
These chocolate dipped almond Brittle ice cream cups combine sweet and smooth with a crunch in order to make this ice-cream filled dessert. Topped with drizzled chocolate.
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Cooking tools:
- Double boiler
- Ice cream scoop
- Teacup
- Heat resistant spatula
- Spatula
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Saucepan
- Oven
- Stove
- Microwave
- Mixing bowl
- Spoon
Ingredients
- 4 tbsp butter
- ¼ cup light corn syrup
- ¼ cup packed light brown sugar
- ½ cup sliced almonds
- 6 tbsp flour
- Optional: ⅛ tsp almond extract, and 2 tsp freshly grated orange zest
- 1 bar of Perugina Dark Chocolate 51%
- 1 gallon of your favorite ice cream
- 10 Perugina Dark Chocolate Baci, chopped (for topping)
- Colavita Olive Oil for oiling the cup molds
- 1 baking sheet
- parchment paper
- 6 teacups or small bowls for forming the cups
- heat resistant spatula
- metal spatula
- sharp knife
- saucepan
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