Home made ice cream with a salted caramel and a double dark chocolate brownie

 




Ingredients:


Method:

Home made ice cream

  1.  Take a bowl and add the 2 egg yolks with castor sugar whipe the two till the 2 eggs are pale in color
  2.  Heat 125ml cream and 250ml milk and add the vanilla extract into the liquid and simmer for 3 minutes
  3.  When the vanilla extract has flavoured the cream, take the pot off the heat and let it cool down
  4. Take the cream and add into the pale egg mixture little by little keep whisking into the egg mixture until all the cream is one with the eggs
  5.  Take the mixture into the ice cream maker and leave it for 10 minutes
  6.  There after you take a freezer container and add your ice cream and put in the freezer to chill

Salted caramel

  1.  Take a pot and add 125g white sugar and maple syrup in the pot with a little bit of water
  2.  As the sugar and maple syrup starts to simmer the sugar will start to change color wait for it to get to a light brown colour
  3.  Add cream into the sugar to form a caramel. ( remember to add your 125ml cream little by little into the pot, so you don't burn your caramel )
  4. There after add your butter into to the Lightly colored caramel wait for the butter to melt into the caramel
  5. When the butter has melted fully and the caramel has thickened finish off the caramel with your sea salt flakes

Double chocolate brownie

  • In a bowl mix flour, baking, coco powder and a pinch of salt
  • And in another bowl add 2 egg yolks and 2 eggs and 125g white sugar
  •  Whisk the eggs and sugar until the mixture is pale 
  •  Over a Double boiler add the double cream and dark chocolate and melt put the melt liquid aside to cool down
  •  When the liquid has cooled add the liquid into the egg mixture and whisk the two until it is dark in color
  • Take the liquid and add into the dry good which is the flour, baking powder and salt
  •  Whisk again until everything is well incorporated
  • Add the mixture into a pan with baking paper and baking for 25 minutes 

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