Chocolate Ice Cream
1 cup milk
2 cups thickened cream
150g dark chocolate, chopped
4 egg yolks
110g caster sugar
Stir milk, cream and chocolate in a saucepan over medium heat until the chocolate melts. Increase heat and almost bring to a boil.
In a large bowl, whisk egg yolks and sugar until well combined.
Whisk hot chocolate mixture into yolk mixture until combined. Be sure to keep whisking while pouring the chocolate mixture in so the eggs do not cook.
Return mixture to a clean saucepan and cook over low heat without boiling until the mixture has thickened and coasts the back of a wooden spoon.
Transfer mixture to a bowl. Allow to cool before placing it in refrigerator to chill for several hours.
Transfer to an ice cream maker and follow manufacturer’s instructions.
Transfer mixture to a container and freeze.
* makes approx 1L
Earl Grey Meringue
3 egg whites
3/4 cup caster sugar
2T ground earl grey tea leaves
Beat egg white until soft peaks form.
Continue beating while gradually adding the sugar and tea leaves. The mixture will be thick and glossy.
This should be done close to assembly and serving.
Melting Moment Sticks
250g butter, cubed
1/3 cup icing sugar, sifted
1 teaspoon vanilla essence
1 3/4 cups plain flour
1/3 cup cornflour
Preheat oven to 160C. Line a baking tray with non-stick baking paper.
Beat butter, icing sugar and vanilla essence in a medium bowl until pale and creamy.
Sift the flour and cornflour together, then add to the butter mixture. Beat on the lowest speed possible until just combined and a soft dough forms.
Lightly flour your hands and roll teaspoonfuls of the mixture into logs (or small balls for the traditional shape). Place on the baking tray about 5cm apart. Slightly flatten with your finger. (Traditional shape: use a fork dipped in flour to flatten each ball to about 3cm in diameter and 1cm thick.)
Bake for 15 minutes or until cooked through. Cool on the tray then transfer to a wire rack.
* makes approx 36 cookies.
Shape ice cream into the size and shape you want. I used 1/4 muffin tins lined with patty cases (for easier removal). Freeze until very hard.
If you want to use cake, you can use a store bought pound cake or make your own. Slice thinly and wrap around ice cream. Brush well with liqueur (whatever you like). Freeze again for at least 1 hour.
Place ice cream on serving plates. Cover with meringue, making sure the ice cream is fully encased.
Use a blow torch to toast the meringue until it is golden. If you have used cake, you can also do this in the top of a hot oven (220C) for 4-5 minutes until meringue is set and slightly golden.
Place a shot glass of dessert wine (if using) and a melting moment stick on each plate. Serve immediately.
Serves 6-12 (depending on the size of dessert you want)
* ice cream from Sunbeam booklet given with ice cream maker; meringue adapted from Donna Hay ‘Modern Classics’; melting moment sticks adapted from The Good Taste Collection ‘Baking’.