Ft. Brownies and Ice Cream recipe
A couple of weekends ago, I was able to do something I had been dying to do for a long time—throw a dinner party with two of my oldest, dearest friends (and fellow foodies).
I’ve been friends with Georgina and Madeline since primary school. Even back then we bonded over food. We’ve always been a little crew who cook and eat out together. But the ED took these wonderful activities away from me for the past couple of years. I hated it and missed my friends immensely.
So we were all very excited when we finally locked in a date for our first dinner party in years. And we were even more excited when that date arrived.
We shared a dinner of chicken pesto pasta, sourdough garlic bread and a simple spinach salad. And Georgina brought along the most delectable coffee brownies with homemade vanilla bean ice cream for dessert.
I fought back and it was absolutely perfect.
George has always dreamt of opening a bakery and there is no doubt in my mind she should (her baked goods are always just perfect). And lucky for all of us, my lovely baking friend has kindly shared the recipes for her brownies and ice cream. Trust me when I say you will not regret making these—we all fought over the last crumb of brownie and spoonful of ice cream!
160g good quality dark chocolate (I use Club)
1/2 cup unsalted butter
3 tablespoons cocoa powder
1/4-1/3 cup freshly brewed strong coffee (I use 1-2 small shots of a Nespresso pod strength 10-12)
1 1/3 cup white sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 cup plain flour
Step 1: Preheat oven to 180. Spray and line 22cm square baking tin.
Step 2: Melt the chocolate and butter in a double saucepan over simmering (not boiling) water until smooth. Make sure the bottom of the saucepan isn’t touching the water. Take off the heat.
Step 3: Whisk in cocoa and coffee. Leave for a few minutes to cool slightly.
Step 4: In a separate bowl, whisk eggs, sugar, vanilla and salt. While continually whisking, pour in chocolate mixture slowly. Mix until combined.
Step 5: Add flour and fold using a rubber spatula until just combined.
Step 6: Pour into pan and bake for 35-40 minutes, until centre is just cooked.
George’s Ice Cream
2 vanilla beans
300ml full cream milk
300ml double cream
6 egg yolks
150g caster sugar
Step 1: Split the vanilla bean lengthways and scrape out the seeds. Place beans and seeds into saucepan.
Step 2: Add milk and cream to saucepan and bring just to boiling point. Remove from heat and set aside to infuse for at least 30 minutes (I leave for 2-3 hours).
Step 3: Put the eggs and sugar in a bowl and beat until pale and creamy.
Step 4: Return the cream mixture to the heat and bring back to the boil.
Step 5: Pour the hot liquid over the eggs very slowly and stir until smooth. Place mixture back in saucepan and cook over low heat, stirring until the custard has thickened enough to leave a finger trail on the back of the wooden spoon. Make sure the mixture doesn’t overheat and scramble.
Step 6: Leave the custard to cool completely (I leave for an hour or so to cool), then refrigerate over night. Then churn in an ice cream machine and freeze.
No ice cream machine? No worries: To freeze without a machine, put the custard in a shallow, freezer proof container and freeze until almost solid. Remove from the freezer, beat well with a wire whisk or electric whisk until smooth and return to freezer. Repeat this process 2-3 times.