Cider Doughnuts with Hazelnut Ice Cream

Yield: 6 Servings

Recipe

ingredients	preparation
1 c sugar 1/4 c water 2 T Light corn syrup 3/4 c heavy cream 4 T unsalted butter 1,5teaspoon(s) sea salt	Have all the ingredients for the caramel sauce measured out before you begin. Combine the sugar, water, and corn syrup in a small saucepan over medium heat. Stir until the sugar dissolves. Brush any sugar crystals that stick to the sides of the pan with a pastry brush dipped in clean water. Raise the heat to high and cook the sugar until it turns a deep amber color. Immediately remove the pan from the heat. Pour in the cream, butter, and salt and carefully whisk the mixture until it is smooth.

ingredients

preparation

Have all the ingredients for the caramel sauce measured out before you begin.
Combine the sugar, water, and corn syrup in a small saucepan over medium heat.
Stir until the sugar dissolves. Brush any sugar crystals that stick to the sides of the pan with a pastry brush dipped in clean water.
Raise the heat to high and cook the sugar until it turns a deep amber color.
Immediately remove the pan from the heat. Pour in the cream, butter, and salt and carefully whisk the mixture until it is smooth.

ingredients	preparation
1/2 c Nut Pastes - Hazelnut Praline/Paste - 35# pail 2 T honey 1 qt vanilla ice cream (slightly softened) 6 apple cider or spice cake donuts, split in half horizontally sliced apples for garnish, as needed coarse salt, as needed for garnish	Place the American Almond® hazelnut praline, honey and 2 tablespoons of the vanilla ice cream in the bowl of a food processor fitted with the metal blade. Blend until the praline paste is lightened and the mixture is smooth, scraping the bowl as needed, about 2 minutes. Scoop the remaining ice cream into a large bowl. Swirl the lightened hazelnut praline throughout the ice cream without overmixing. (You want to see a swirl in the ice cream.)

ingredients

preparation

Place the American Almond® hazelnut praline, honey and 2 tablespoons of the vanilla ice cream in the bowl of a food processor fitted with the metal blade.
Blend until the praline paste is lightened and the mixture is smooth, scraping the bowl as needed, about 2 minutes.
Scoop the remaining ice cream into a large bowl. Swirl the lightened hazelnut praline throughout the ice cream without overmixing. (You want to see a swirl in the ice cream.)

Place a half doughnut on each of 6 dessert plates.
Top with a scoop of the ice cream and a ladle of the warm caramel sauce.
Place the remaining doughnut halves on top and decorate each plate with a few slices of apple and an extra sprinkle of salt on top.