Author Notes
Inspired by the Ben & Jerry's charoset-flavored ice cream—available only in Israel—I decided to design a Passover ice cream of my own. I use my mother's recipe for Roca (the chocolate-covered toffee), and pour it over matzoh. This gets mixed with chopped nuts and incorporated into the ice cream, which is enjoyable well past Passover. —Amy Ettinger
Test Kitchen Notes
When we tested this recipe, we found that we only needed half the chocolate-covered matzo that we made. No matter; we happily snacked on the remaining matzo throughout the day, but keep it in mind, in case you only have a limited amount of matzo. —The Editors
Ingredients
- For the Roca
-
3/4 cup
unsalted butter
-
1 cup
organic cane sugar
-
1 teaspoon
vanilla extract
-
6 (or 3)
matzo crackers (see recipe notes)
-
10 ounces
milk chocolate, chopped
-
1/3
roasted almonds, chopped
- For the Ice Cream
-
1 2/3 cups
cream
-
1 2/3 cups
milk
-
3/4 cup
sugar
-
1/2 cup
skim milk powder
-
3
egg yolks, lightly beaten
-
1 tablespoon
vanilla extract
Directions
-
Preheat the oven to 350° F.
-
Melt the butter and sugar together in a saucepan, and keep stirring until the sugar dissolves. Remove from heat and add vanilla (1 tsp). Line a baking sheet with parchment paper and place matzos on sheet. You may have to break the crackers into halves. Pour melted butter mixture over matzos, using a spatula to help spread it over the crackers. Bake for 11-15 minutes, checking often and removing from oven as soon as sugar begins to brown.
-
Melt the chocolate in the microwave for about 30 seconds, stopping a few times to stir to make sure the chocolate doesn’t burn; alternatively, use a double boiler). Spread the melted chocolate on top of matzos with a butter knife. Sprinkle matzos with roasted almonds and place in refrigerator to cool.
-
To make the ice cream base, heat cream and milk together, and whisk in sugar and skim milk powder. In a bowl, temper egg yolks by adding a few teaspoons of warm milk and stirring, then add the yolks to the milk mixture in the saucepan. Stir until custard reaches 165° F. Remove from heat and pour mixture through a strainer into a Pyrex dish. Let cool on counter and add vanilla (1 tbsp) before transferring to the fridge for at least 4 hours, but preferably overnight).
-
Churn the vanilla base for 35-40 minutes, according to ice cream maker instructions. While base is churning, break up the roca into bite size pieces. (Note: you'll only need half of the chocolate-covered matzo, so save the rest for snacking throughout the week.) Turn off the machine and fold the roca into the base. Pour into a freezer-safe container and harden.
See what other Food52ers are saying.