Vanilla and caramel ice cream coated with chocolate ganache, chocolate brownie crumbs, mango and banana puree and a salted chocolate sauce, garnished with mint leaves.

Method:

Switch on the stove and put a pot of boiling water on to the stove top
In a bowl add 2 egg yolks and castor sugar and mix until the egg yolks are pale in color
Take the bowl with the egg mixture and whisk over the boiling water ( double boiler )
As you continue to whisk the egg mixture, mix the cream and milk and add into the mixture little by little until all the cream and milk is finished
Whisk until the mixture has a thick consistency and there after add your vanilla and caramel extract into the bowl
Put aside to cool down and when cool take the mixture and put into ice cream molds and put into the refrigerate for 1 hour

Chocolate ganache

Method :

Over a double boiler cut the dark chocolate into small pieces and let it melt
Add butter, cocoa powder and salt ( the salt is to balance the sweetness ) and whisk all the ingredients together until the mixture thickens
Set it aside to cool down, when it is cool take the ice cream out from the molds and start dipping into the ganache
Take them back into the freezer again for a further 2minutes so the ganache can set

Chocolate brownie crumbs

Ingredients

Method:

Into a bowl add flour, baking powder, salt, as your dry ingredients
In another add butter, cocoa powder and castor sugar and whisk until you can't see any sugar crystals in the butter
Into the butter mixture add 1 egg yolks and 1 whole egg, fresh milk and whisk until soft
Add the dry ingredients into the mixture little by little until all the dry ingredients are incorporated into the mixture
Bake for 10 minutes and set aside to cool

Mango and banana puree

Ingredients:

Method:

Immortal Kitchens