Description
The day before making ice cream I recommend to make chocolate brownies. This is different from baking cake or cupcake that it can not keep long in the oven, the brownie should remain slightly moist inside, then the chocolate squares are sweet and delicious. I advise you not to exclude from the ingredients of maple syrup, in a pinch, you can replace it with corn.
Ingredients
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Cream
500 ml
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Dark chocolate
300 g
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Brown sugar
175 g
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Yolk egg
4 piece
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Maple syrup
80 ml
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Butter
100 g
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Cookies
50 g
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Nuts
30 g
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Chicken egg
3 piece
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Flour
25 g
Cooking
The day before prepare ice cream prepare the brownies. To do this, chop the cookies with nuts. Melt butter with chocolate and add nuts to the cookies.
In a separate bowl, mix 3 eggs (do not beat!), 75 g sugar 25 g flour. Better to do it with a whisk, not too zealous, just before the merger.
To egg mixture add chocolate. Rectangular brush with a small amount of butter and lightly flour. Put the chocolate dough, bake in a preheated 170 degree oven for 18-20 minutes. Brownie can't keep long in the oven — they should remain slightly moist inside.
The cooled brownie cut into squares, put in a plastic container for several hours (preferably overnight).
The next day start making ice cream. In a small saucepan, combine chocolate, butter, sugar (to postpone 4 tbsp), maple syrup. Pour 200 ml cream. Put on medium heat and, stirring regularly, bring almost to a boil. Reduce fire and simmer for a further 5 minutes, stirring occasionally. Remove from heat, slightly cool.
The egg yolks in a bowl the eggs with the remaining sugar.
Attach the remaining cream and whisk some more. Place the bowl in a water bath and cook, without boiling of the mass, all the time stirring regularly, for about 10 minutes. Then gently add the chocolate mass. Stir well and cook for another 5 minutes. Good cooling, preferably by placing the bowl in cold water. Brownies break into small pieces and add to chocolate, mix well.
Move to a container, cover with cling film and send in the freezer until tender (about 6-8 hours).
Using brown sugar "Mistral" in the homemade ice cream, you will feel a slightly perceptible taste of caramel.
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