Brownie with Caramel Ice Cream

Name: Brownie with Caramel Ice Cream
Ingredients: 850 g whole milk / full fat milk; 850 g whole milk / full fat milk; 285 g egg yolks; 7 g sea salt; 225 g heavy cream / double cream; 225 g heavy cream / double cream; 110 g confectioner’s sugar / icing sugar; 110 g confectioner’s sugar / icing sugar; 175 g peanuts; ½ liter popcorn, popped (by volume); 280 g water; 224 g corn syrup; 322 g granulated sugar (US); 224 g Valrhona Guanaja dark chocolate, 70%; 3 g vanilla extract; 2 g salt; 500 g butter; 750 g sugar; 8 whole eggs; 240 g all-purpose flour / plain flour; 240 g all-purpose flour / plain flour; 100 g cocoa powder

Preparation info

Yields
24

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Salted Caramel Ice Cream

850 g whole milk / full fat milk
315 g granulated sugar (US)

Dessert
Vegetarian

Method

Salted Caramel Ice Cream

In a sauce pot, make a dry caramel with 235 g sugar (medium-light golden), then deglaze with milk.
In a bowl, mix egg yolks with 80 g of sugar. Add the hot caramel mixture and temper yolks, and return to the sauce pot.
Cook to anglaise (82°C / 180°F). Strain, and then add sea salt and heav