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1
Prepare the ice-cream custard: In a medium saucepan, melt the chocolate with the butter over low heat.
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2
Stir in the espresso and set aside.
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3
In a medium saucepan, combine the heavy cream, milk, sugar, star anise, and the vanilla bean with its scraped seeds.
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4
Over medium heat, cook the mixture until it steams.
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5
Remove from the heat.
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6
In a large bowl, whisk the egg yolks until lemon colored.
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7
Slowly whisk in the hot milk mixture.
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8
Return to the saucepan and whisk constantly over low heat until the custard begins to thicken, about 10 minutes.
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9
Whisk a little of the custard into the melted chocolate to warm it.
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10
Pour chocolate mixture into the custard and whisk to combine.
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11
Set the pan in a bowl of ice and stir until cool.
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12
Cover and refrigerate until chilled, about 1 hour.
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13
Prepare the brittle: In a small saucepan, combine the sugar with 1/2 cup water.
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14
Bring to a boil, stirring to dissolve the sugar.
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15
Reduce the heat and cook without stirring until the sugar begins to caramelize and turn amber, about 3 minutes.
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16
Add the slivered almonds and swirl to combine.
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17
Pour mixture onto a lightly oiled baking sheet and cool until firm.
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18
Break the brittle into small bits pieces.
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19
When the custard is chilled, remove the star anise and vanilla bean.
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20
Add the brittle to the mixture and stir in the rum.
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21
Freeze in an ice-cream maker according to the manufacturers directions.
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22
Transfer the ice cream to a covered container and freeze for at least 2 hours before serving.
