Raspberry Ice Cream  Brownie Stack

PREP + COOK TIME 1 HOUR 30 MINUTES  (+ COOLING, REFRIGERATION & FREEZING)  SERVES 10

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ICE CREAM 

600ml single cream

500ml whole milk

6 egg yolks

110g caster sugar

125g frozen raspberries

250g fresh raspberries

 

BROWNIE

3 eggs, separated

150g caster sugar

1 teaspoon vanilla extract

200g dark chocolate (70% cocoa), melted, cooled

60g ground almond 

½ teaspoon baking powder

2 tablespoons cocoa powder

50g butter, melted

 

POMEGRANATE SYRUP

500ml pomegranate juice

150g caster sugar

2 teaspoons lemon juice

 

ICE CREAM 

1    Place cream and 325ml of the milk in a medium saucepan over medium heat; bring almost to a simmer.

2    Whisk egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually add cream mixture, whisking constantly. Transfer mixture to a clean medium saucepan; place over low-medium heat. Cook, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a spoon. Transfer to a heatproof bowl; cover surface with cling film. Cool, then refrigerate for 4 hours or until cold.

3    Meanwhile, make brownie and pomegranate syrup.

4    Blend frozen raspberries and remaining milk until smooth; fold into cold custard. Transfer to an ice-cream machine; churn according to manufacturer’s instructions. Line a 20 x 30cm slice pan with cling film. Spread ice cream into pan; cover. Freeze 4 hours or until firm.

5    Cut brownie in half lengthways. Place one piece on a plate. Cut ice cream in half lengthways. Place one piece of ice cream on top of brownie; repeat layers. Top with raspberries and drizzle with pomegranate syrup.

 

BROWNIE

1     Preheat oven to 180°C/160°C fan. Grease a 20 x 30cm rectangular slice pan; line base and two long sides with baking paper, extending the paper 2cm over the sides. 

2     Beat egg yolks, 110g of the sugar and the vanilla in a small bowl with an electric mixer for 5 minutes or until thick and pale. Fold in chocolate. 

3     Beat egg whites in a clean small bowl with electric mixer until soft peaks form. Gradually add remaining sugar, beating after each addition until sugar dissolves and mixture is glossy and firm. 

4    Gently fold egg white mixture into egg yolk mixture. Add ground almonds, combined sifted baking powder and cocoa, and butter; fold into chocolate mixture. 

5     Pour mixture into pan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave brownie in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.

 

POMEGRANATE SYRUP

Combine ingredients in a medium saucepan over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 200ml. Cool.