Salted caramel bread ice cream with hot chocolate sauce
- March 2018
- Serves 8-10
- Hands-on time 1 hour 10 min
Salted caramel sourdough breadcrumbs are stirred through double cream and fresh vanilla in Thomasina Miers’ dessert recipe. Finish with a glug of boozy hot chocolate sauce for pud perfection.
- 55.1g (32.9g saturated)
- 43.2g (35.2g sugars)
- 5 free-range egg yolks
- 100g caster sugar
- 1 vanilla pod, split down the middle
- 750ml double cream
- 1-2 tbsp aged rum (optional)
For the salted caramel crumbs
- 185g stale sourdough (rye or brown), crusts removed
- 100g caster sugar
- ½ tsp sea salt flakes
For the chocolate sauce
- 200g 70% dark chocolate
- 75ml whole milk
- 75ml double cream
- 20g butter
- 1 tbsp golden syrup
- 2 tbsp tequila or rum (optional)
You’ll also need…
- Sugar (or digital) thermometer
- Heat the oven to 160°C/140°C fan/gas 3. For the crumbs, whizz the bread in a food processor (or break up by hand), then spread out the crumbs on a large baking sheet. Bake for 15 minutes until golden, then cool and set aside.
- Line a baking sheet with non-stick baking paper and scatter over the cooled crumbs in a single layer. Put the 100g sugar in a heavy-based pan with the salt and 2 tbsp water and set over a medium-high heat. Dissolve the sugar without stirring, swirling the pan a little so it melts evenly.
- Turn the heat to medium and let the sugar turn a dark caramel colour, swirling from time to time (about 10 minutes). It needs to be dark but don’t let the sugar smoke or turn black – as soon as you think it’s the right colour, take off the heat and pour evenly over the breadcrumbs. When cool, crush into a coarse crumble with a rolling pin (or pulse in a food processor).
- Make the ice cream. Put the egg yolks in a bowl with 1 tbsp of the sugar and, using an electric hand mixer, whisk until light and fluffy.
- Put the rest of the sugar with 200ml cold water and the vanilla pod in a small, heavy-based pan over a high heat until the sugar dissolves. Remove the vanilla pod (reserve) and boil the syrup until it reaches 120°C on the sugar thermometer – this takes 15-20 minutes. It will be thick and syrupy and when a metal spoon is dipped in and lifted out the last drops will form thin threads.
- Carefully pour the hot syrup onto the yolks in a stream, whisking all the time. Scrape in the seeds from the reserved vanilla pod and continue to whisk until you have a thick, creamy white mousse.
- In another clean bowl, whisk the cream to soft peaks then, using a metal spoon, gently fold it into the mousse along with the crumbs. Pour into a plastic container or loaf tin lined with cling film and freeze to set.
- For the chocolate sauce, put all the ingredients in a small pan and heat gently, stirring with a wooden spoon, until the chocolate has melted and the sauce is glossy. Top the ice cream with the chocolate sauce to serve.
Freeze egg whites in a food bag marked with the date/ number for up to 3 months.
Make the chocolate sauce up to 1 week ahead, cover and chill. The ice cream will keep for 1 month in the freezer. Remove 10 minutes before serving.
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