Chocolate Brownies & Liqueur Icecream

By The Damson Collection Team
-

Ingredients:

Brownie 

225g good-quality chocolate
12 tablespoons butter, melted
1 ¼ cups sugar(250 g)
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour(95 g)
¼ cup cocoa powder(30 g)
1 teaspoon salt

Ice cream

3 Eggs, separated (fresh and preferably free-range)
1/2 Cup (130g) Castor sugar, in 2 measures
300ml Fresh cream
2 Tbsp Damson Liqueur

Caramel Sauce

1 cup sugar
1/4 cup corn syrup
1/3 cup heavy cream
2 tablespoons butter
1/3 cup Damson Liqueur

     

    Method

    Brownie

    1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
    2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
    3. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
    4. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
    5. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
    6. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.

    Ice cream 

    1. Put egg whites into mixer and add 1/4 cup (65g) of castor sugar. Beat until the eggs whites form stiff peaks. Place the egg whites in a large bowl and leave aside.
    2. Beat the egg yolks with the other 1/4 cup (65g) of castor sugar until light and creamy. Pour the yolks onto the egg whites.
    3. Add the cream and beat until stiff. Add the Damson liqueur.
    4. Add a large spoon of the egg mixture to the cream, and fold in until fully combined. Working gently so as not to knock the air out of the eggs and cream, add the remaining egg to the cream and fold through.
    5. Crumble the brownie offcuts into the mixture, and mix just enough to combine.
    6. Put the ice-cream into a 2L container and freeze for at least 4 hours before serving.

    Caramel Sauce

    1. Put sugar and corn syrup in a heavy saucepan. Heat on medium high. Stir until the mixture boils then stop stirring. When the solution turns from clear to yellow, start stirring again. Watch the color carefully. The solution will turn golden brown and then start to darken. You want the solution to be a bit darker than the desired final color because when you add cream and butter, that will lighten it up a shade. As soon as the solution is the desired color, take it off the heat.
    2. Add the cream all at once. BE VERY CAREFUL! The solution will bubble up to about twice the original size and give off a lot of steam. You will need to stir the cream in and then stir in the butter.
    3. If you want the alcohol to burn off, add the Damson while the caramel sauce is still hot. If you want more alcohol left in the sauce, wait until the sauce is luke warm to add the Damson.
    4. Store in the refrigerator.