almond toffee brownies using 85% dark chocolate (G&B) and instead of using 3 eggs yolks, I used 1 duck egg yolk and 1 whole duck egg. Oh, a handful of chopped walnuts were also thrown in. I slightly overcooked the brownies, so they went crunchy rather than toffee like, but were certainly not cakey. This suited me fine as I thought the crunchy texture would go well with the smooth ice-cream.
This is how I made the ice-cream:
- Placed a medium pan over a low heat and poured in 200ml double cream and 200ml milk.
- Added 75g caster sugar and 80g 85% dark chocolate (G&B).
- Whisked 1 duck egg in a bowl with 75g caster sugar until thick and pale.
- Poured the hot milk into the egg mixture and whisked until all incorporated.
- Returned the mixture to the pan and stirred over a low heat for about 15 minutes until the mixture had turned to custard, ie thickened enough to coat the back of a wooden spoon.
- Remove from the heat and allow to cool.
- Poured into a plastic container and placed in the freezer for an hour.
- Removed from the freezer and blended thoroughly with a stick blender to prevent ice crystals forming.
- Returned to the freezer.
- Repeated this process twice more.
- Stirred in 1 large brownie cut into small pieces (about 100g).
- Left to freeze completely.
As I expected, the result was delicious and the crunch of the brownie made an interesting contrast to the creamy smoothness of the ice-cream. The permutations for this are endless, you could use any number of different brownie recipes to give varying flavours and textures as well as flavouring the actual ice-cream with chilli, orange, cinnamon or whatever else grabs your fancy. Next time - yes I really think there might be a next time - I'd like to try a fudgy type of brownie to see how the it compares.
The day I served this up, it was really hot, so the ice-cream had virtually melted before I could take a photograph - that's my excuse for rubbish photographs this time! I served this with some of Dom's white chocolate sauce, although it really didn't need it.
Kavey Eats - you'll see some fabulous creations.