Recipe for Kenwood by Eugene Hamilton
Nutella Ice cream: (Makes 1.5 litres)
- 120g caster sugar
- 1 vanilla pod
- 200g egg yolks
- 60g glucose
- 500ml cream
- 500ml milk
- 100g Nutella
- 50g drinking chocolate
- 2 x 30g flake bar, crushed (Cadbury)
Chocolate brownie: (makes 10 portions)
- 185g unsalted butter cubed
- 185g dark chocolate chopped
- 85g plain flour
- 40g cocoa powder
- 50g white chocolate chopped
- 50g milk chocolate chopped
- 3 large eggs
- 275g caster sugar
- 400g caster sugar
- 400ml water
- 8 egg whites
- Pinch of cream of tartar
Salted Caramel Ice Cream: (makes 1 litre)
- 2 vanilla beans
- 600ml cream
- 200ml milk
- 1 cup caramel condensed milk
- 1 ½ tsp flaky sea salt
- 50g sugar
- 3 eggs
Nutella Ice cream:
- Pre freeze the bowl of the ice cream maker for 24hrs.
- Attach the creaming beater, add sugar & egg yolks to the bowl. Then beat until pale.
- Set temperature to 85°C and speed to stirring 1. Add milk, cream, glucose, Nutella & drinking chocolate. When the temperature is up to 85°C set the timer for 12 minutes and continue cooking.
- Check the custard has thickened. Pass through a sieve into a clean bowl. Place into the fridge to cool.
- Once cooled, fit the ice cream attachment to the mixer, pour in the ice cream mixture and churn until set.
- Remove the churning blade and fold in the broken pieces of chocolate flake.
- Store in a plastic container in the freezer until needed.
- Place the butter & dark chocolate into a heat proof bowl and melt the chocolate in a Baine Marie.
- Once melted, set aside to cool.
- While you wait for the chocolate to cool, pre heat your oven and turn the oven on to fan 180°C.
- Using baking paper line a shallow 20cm square tin.
- Sieve the flour and cocoa powder into a bowl & mix well.
- In the Kenwood Kitchen Machine, whisk the eggs & sugar until it turns pale. Pour the cooled chocolate mixture onto the whisked egg and fold in gently. Then re-sift the flour mix onto the chocolate egg mixture & gently fold together retaining as much air inside as possible. Then fold in the white & milk chocolate pieces.
- Pour mixture into the lined tray & place into the oven.
- Cook for 20 minutes.
- Note: if the center is still wobbly then cook for another minute or two, it still needs to be a little under done so it stays soft & gooey when cooled.
- Once cooked remove from the oven and allow to cool.
- Store in an air tight container in the fridge.
- Combine sugar and water in a small saucepan and bring to the boil, stirring until sugar dissolves.
- Reduce heat to medium and cook until syrup reaches soft ball stage (115⁰C) about 10-15mins. Remember to brush down the sides of the saucepan with a clean, wet pastry brush to remove the sugar crystals.
- Start whisking the egg whites with the cream of tartar in the Kenwood Kitchen Machine until soft peaks form.
- Meanwhile, bring the sugar syrup to 121⁰C (hard ball stage).
- With the Kenwood Kitchen Machine running, gradually pour the hot syrup into the meringue.
- Beat until cooled to room temperature and meringue is thick and glossy (15-20 mins).
- Place into disposable piping bags with star nozzles and store in the freezer until needed.
Salted Caramel Ice Cream:
- Pre freeze ice cream maker for 24hrs.
- Split the vanilla pods and remove the seeds, place into a saucepan with the milk, cream & caramel. Bring to the boil the remove from the heat.
- Meanwhile in the Kenwood Kitchen Machine using the whisk mix the eggs & sugar together until it goes pale.
- Slowly pour the hot cream mixture over the whisked egg & sugar mixture on a low speed.
- Return the mixture to a clean saucepan add the salt and cook on a medium heat, stirring constantly until the mixture coats the back of a spoon.
- Remove from the heat and pour through a fine sieve into a bowl and store in the fridge until chilled.
- Once cooled, fit the ice cream attachment to the mixer, pour in the ice cream mixture and churn until set. Store in a plastic container in the freezer until needed.
- Line a cup or desired mould with cling film (lightly sprinkle the mould with water before adding the cling film so it sticks to the mould) and chill.
- Half fill the mould with the Nutella ice cream, smoothing out any air bubbles and allow to set in the freezer.
- Fill the next third with the salted caramel ice cream and again allow to set.
- Fill the remaining part of the mould with the chocolate brownie (this can be done cutting the correct size out or alternatively by breaking the brownie up and pressing it into the top) allow to freeze completely.
- Then remove from the mould and turn out onto a tray and allow to freeze once more.
- Remove the cling film and pipe the Italian meringue onto the ice cream, starting from the bottom and working your way to the top to ensure it doesn’t slide down. You can now flame the meringue with a blow torch or place it back into the freezer until needed and flame when ready to serve.