Recipe: Biscotti Ice Cream Bonbons (ice cream maker)

BISCOTTI ICE CREAM BONBONS

1/2 cup milk
1 1/2 cups heavy (whipping) cream
1/3 cup sugar
Large pinch of kosher salt
1/2 teaspoon vanilla extract
1 cup (about 3 ounces) 1/4-inch pieces biscotti
1/3 cup finely ground biscotti crumbs
18 ounces Vahlrona bittersweet chocolate, chopped

TO MAKE ICE CREAM:
Spray 8-inch square metal pan with non-stick cooking spray and line bottom and sides with plastic wrap, making sure to press plastic into corners of pan.

Cook milk, cream and sugar in heavy saucepan over medium heat, stirring occasionally, until almost simmering. Pour into bowl and stir in salt and vanilla extract. Place bowl in larger bowl of ice cubes and water until mixture is room temperature. Refrigerate at least 4 hours or up to overnight.

Put biscotti pieces in medium bowl and put bowl in freezer. Freeze ice cream base in ice cream machine according to manufacturer's instructions.

Fold ice cream into biscotti pieces. Spread ice cream in prepared pan. Freeze until hard, at least 4 hours, depending on your freezer.

TO ASSEMBLE BONBONS:
Invert pan of ice cream onto cutting board. Remove pan and carefully peel off plastic wrap. Make 6 lengthwise cuts, then 6 crosswise cuts to yield 36 squares. If ice cream has softened, place in freezer. (I put the cutting board with ice cream pieces on it right into the freezer.)

Put biscotti crumbs in a small bowl. One at a time, put ice cream pieces in crumbs. With your hands, gently press crumbs onto ice cream to evenly coat it. Be careful not to misshape ice cream pieces. Place in single layer on pan. Refreeze until hard, about 30 minutes.

Melt chocolate in double boiler over hot water. Let cool to room temperature. One at a time, dip ice cream pieces into chocolate with 2 forks, completely coating pieces with chocolate. Place on baking sheet lined with parchment or waxed paper. Freeze until hard, about 30 minutes.

Bonbons can be made up to 3 days in advance. Once frozen, layer between parchment or waxed paper and store in airtight container in freezer.

Makes 36
Source: A Passion for Ice Cream by Emily Luchetti