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Tuesday 17th September 2019

Chocolate Brownie Ice Cream with Toasted Marshmallows


For the chocolate brownies

570g good quality dark chocolate, chopped

330g unsalted butter, chopped into pieces

2 shots bourbon whisky

65g instant coffee

5 large eggs

330g caster sugar

170g plain flour

200g walnuts

200g macadamia nuts


For the marshmallows

480ml whole milk

150g caster sugar

1 vanilla pod, split and seeds scraped out

6 egg yolks

60g plain flour

5 egg whites

30g caster sugar

5 leaves gelatine

240ml whipping cream



For the chocolate brownies

Line a 5cm deep, 30cm square baking tin with greaseproof paper. Preheat the oven to 180 degrees C.

Melt the chocolate and the butter together in a heatproof bowl set over a pan of simmering water and stir to combine well, gently heat the bourbon, then stir in the coffee granules until dissolved – then stir together with the chocolate and butter mixture.

Place the eggs and sugar in a bowl set over a pan of simmering water and beat using an electric hand whisk until doubled in volume.

Remove from the heat, and gently fold in the chocolate mixture, then sift the flour in a little time, folding it in as you go. Fold in the nuts, then spoon into the tin you prepared earlier. Level the top, then bake for 25-30 minutes.

Allow to cool, and cut into squares


For the marshmallows

Put the milk, 60g caster sugar and the vanilla pod and seeds into a saucepan, and heat gently until warm. Remove from the heat, and allow to infuse for 15 minutes.

Place the egg yolks, flour and all but 30g of the sugar into a bowl and whisk until it forms a smooth paste. Pour over the milk, mix well, then transfer to a clean pan and heat gently for 15 minutes, stirring constantly until it starts to thicken.

Transfer the mixture to a clean bowl, cover in clingfilm and leave to cool.

Whisk the egg whites into soft peaks, sprinkle over the remaining caster sugar and whisk again until firm peaks form.

Meanwhile, soak the gelatine in 1 litre of water until soft, then drain, place in a pan, and heat gently until just dissolved.

Whip the cream until soft, then fold into the cooled custard. Fold in the gelatine, followed by the whipped egg whites. Pour into a 5cm deep baking tin lined with clingfilm and leave to set in a fridge for 2 hours.


For the ice cream

Whisk the egg yolks and sugar together until pale in colour. Place the chocolate in a bowl. Pour the double cream into a pan, bring to the boil, then pour over the chocolate. Stir until melted, then leave to cool.

Stir the chocolate and cream mixture into the egg and sugar mixture. Pour into a clean saucepan and heat gently, stirring constantly until the mixture coats the back of a spoon. Remove from the heat, pass through a sieve and leave to cool.

Fold the cooled mixture into the whipping cream, pour into an ice cream maker and churn until thick. Add the chocolate brownie pieces and churn until just mixed in. Freeze until required.

To serve, place the ice cream in a bowl, then cut a wedge of the marshmallow and gently toast using a blowtorch. Place on top, and enjoy!