How to Be Un-Choppable | Avoiding the Ice Cream Machine with Samantha Seneviratne | Food Network

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Samantha takes on the most talked about machine in the #Chopped kitchen: the infamous ice cream machine!
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Frozen Mocha with Chocolate-Dipped Pralines
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings


1/2 cup brewed espresso, chilled
1/4 cup chocolate syrup, plus more for drizzling
1/2 cup half-and-half
1/4 cup heavy cream
Nonstick cooking spray
1 cup granulated sugar
1 cup toasted hazelnuts, roughly chopped
1/2 teaspoon fine salt
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped
Whipped cream, for serving


Special equipment: an ice cream maker

Prepare an ice cream maker according to the manufacturer's instructions.

Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.

Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.

Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).

Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.

Cook’s Note
If the pralines are taking a long time to cool you may transfer them to the refrigerator for a few minutes. You can do the same after dipping them in chocolate.

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How to Be Un-Choppable | Avoid the Ice Cream Machine with Samantha Seneviratne | Food Network
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