Chocolate Ice Cream with Brownies and Caramel Layer
Baking and Desserts • European
Description
Chocolate ice cream with brownies and caramel layer
Ingredients
- 3.2% Milk 5 fl oz
- 10% cream 15 fl oz
- Sugar 10 oz
- Salt a pinch
- Corn Starch 3 teaspoons
- Semi-soft cream cheese 0 oz
- Cocoa Powder 0 oz
- Liquid dark chocolate 0 oz
- Butter 2 tablespoons
- Egg white 1 piece
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
For the caramel layer, caramelize 100 grams of sugar on a dry surface of a large heavy-bottomed skillet, wait until the bottom layer of sugar becomes liquid, gently mix it with the still solid top layer of sugar, and continue doing this until all the sugar turns into liquid syrup. Then, caramelize the syrup over low heat, stirring, until it acquires a copper hue, and immediately remove from heat.
Step 2
Carefully pour 180 ml of room temperature cream into the resulting caramel, vigorously stirring to fully combine these two substances. If the caramel does not fully mix with the cream and hardens into separate segments, return the skillet to the heat and cook, stirring, until the sauce completely dissolves in the cream. Add a pinch of salt. Cool the sauce to room temperature, then transfer it to a clean container until use.
Step 3
For the brownies, melt 30 grams of chocolate with butter, then add 100 grams of sugar, a pinch of salt, the egg, 20 grams of sifted cocoa powder, and sifted flour to the melted mixture, mixing until smooth. Transfer the mixture to a small baking dish lined with parchment paper and bake for 20 minutes at 345°F. Remove and let cool.
Step 4
For the chocolate sauce, in a small saucepan over medium heat, combine 80 ml of water, 45 grams of sugar, and 20 grams of cocoa powder, cooking for 2 minutes. Add 30 grams of crumbled chocolate and cook until dissolved and smooth.
Step 5
Dissolve the cornstarch in 50 ml of milk.
Step 6
For the ice cream, in a small saucepan over medium heat, combine the remaining cream and milk, 80 grams of sugar, a pinch of salt, stirring until nearly boiling, then add the cornstarch milk and cook while stirring constantly until thickened. Remove from heat, add the cream cheese and chocolate sauce, and mix until glossy and smooth. Cool to room temperature, then refrigerate overnight.
Step 7
Freeze in an ice cream maker according to the instructions, adding the previously cut brownies (half of the prepared amount) in the last couple of minutes of freezing. Transfer to a container, alternating layers of ice cream and pockets of caramel sauce (half of the prepared amount), and place in the freezer for at least 5 hours until firm.
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