Chocolate Koeksister Ice Cream Sandwich

Chantal Molnar

Δύσκολο

Φτιάχνει: 3 Ice cream sandwiches

Good to go
Good for freezing

Taking traditional South African Koeksisters koeksisters and transforming them into Ice Cream Sandwiches.

Taking traditional South African Koeksisters koeksisters and transforming them into Ice Cream Sandwiches.

Διάρκεια ζωής:: 1 week
Conservation:: Freezer

Περιέχει: 4 Συστατικά

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51g bag(s)

CP
240g

cake flour
6g

baking powder
60g

butter
208g

milk
Pinch of Salt
Oil to deep fry

In a bowl, combine the flour, cocoa powder, baking powder, and salt.
Add the butter and rub it with your hands until fully incorporated.
Gradually add the milk, not all at once.
Allow the dough to rest for 1 hour before rolling it out, and another hour before frying.

Tools

Saucepan
Mixing bowl (s)
Spatula(s)
Induction

318g

Castor Sugar
215g

water
37g

fresh ginger
1

Juice and zest of Lemon
2

Large Cinnamon Sticks

Add all the ingredients to a pot and bring to a boil.
Allow the mixture to cool before adding the fried koeksisters to soak

Tools

Saucepan
Spatula(s)
Induction

55g bag(s)

Callebaut Milk Chocolate - 823 - 5kg Block
100g

Castor Sugar
30g

water
70g

glucose syrup
15g

butter
Half

vanilla bean
270g

Heavy cream
Hadful

Wood Chips
Pinch of Salt

In a pot boil the sugar, water and glucose until a dark caramel colour forms
In a separate bowl use a handful of wood chips to smoke the milk chocolate
Heat the cream and vanilla bean and slowly whisk into the hot caramel. Be careful not to splatter
Pour hot mixture over chocolate and butter and blend
Strain and serve hot or cold

Tools

Saucepan
Whisk
Strainer
Hand blender
Spatula(s)
Mixing bowls
Induction
Smoker

225g

milk
225

fresh cream
100g

Castor Sugar
15g

glucose syrup
140g

egg yolks
2

Large Cinnamon Sticks
Half

Whole Nutmeg
5g

cloves
Pinch of Salt

In a pot, bring the cream, milk, glucose, cinnamon sticks, nutmeg, and cloves to a boil.
Whisk together the sugar and egg yolks, then slowly add the hot mixture to the egg mixture to temper it.
Return the mixture to the heat and cook until it reaches 78°C.
Once the desired temperature is reached, transfer the mixture to an ice bath to cool completely.
Allow the ice cream base to rest overnight and strain it before churning.

Tools

Saucepan
Whisk
Thermometer
Spatula(s)
Mixing bowls
Induction

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