Senegalese Coffee Ice Cream, Spiced Brownie Bits, & Peanut Brittle Chunks

Brownie Oil:

In a small saucepan over medium flame, heat oil. Transfer to an airtight container. Add chiles and cardamom. Let infuse 48 hours at room temperature.

Senegalese Coffee Ice Cream:

In a large saucepan over medium-high flame, heat milk and heavy cream until the mixture reaches 140°F. Stir in sugar, milk powder, salt, and ice cream stabilizer. Continue cooking until mixture reaches 160°F. Add eggs and stir until fully incorporated, making sure to scrape the bottom of the pan to prevent burning. Cook until mixture reaches 180°F, stirring constantly. Remove from heat and strain through a chinois. Transfer to a large mixing bowl with Café Touba. Cover and refrigerate overnight. The next day, stir in coffee extract. Strain through a chinois and refrigerate.

Peanut Brittle:

In a saucepan on high heat, combine sugar, corn syrup, salt, and 250 grams water. Cook until sugar has caramelized. Remove from heat and immediately stir in peanuts, vanilla, and baking soda. Stir to combine. Fold in butter. Once butter has melted, pour brittle base onto a silpat-lined baking sheet. Let cool.

Spiced Brownies:

Heat oven to 325°F. In a bowl, combine flour and cocoa powder. Set aside. Using a double boiler, melt chocolate, butter and 550 grams Brownie Oil. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine eggs and sugar until light and fluffy. Add melted chocolate mixture and flour mixture. Continue mixing until combined, scraping the sides of the bowl as needed. Transfer batter to a baking sheet. Bake 20 minutes. Let cool.

To Assemble and Serve:

Process Senegalese Coffee Ice Cream in an ice cream machine according to manufacturer’s instructions. Fold in Peanut Brittle and Spiced Brownies. Scoop into a serving bowl and enjoy!