Double Chocolate Ice Cream with Cocoa Nib and Pistachio Praline Crumble Recipe

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Ingredients

  • 3 c. heavy cream
  • 1 c. whole milk
  • 3 oz. finely chopped dark chocolate
  • 3/4 c. sugar
  • 4 oz. chopped dark chocolate
  • 1/2 c. heavy cream
  • According to Chef Sarah, “This praline is great served with ice cream or sprinkle it over a frosted chocolate cake as a garnish.”
  • Cocoa Nib and Pistachio Praline
  • From Chef Sara Leavell of The Canebrake
  • Makes 3 cups
  • 1 c. sugar
  • 1/2 c. light corn syrup
  • 2 T. brown sugar
  • 2 T. unsalted butter
  • 1/2 t. sea salt
  • 1/2 c. crushed cocoa nibs
  • 1 c. chopped toasted pistachios

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