We didn't really have the best weekend, with 3 out of 4 of us coming down with a bad cold and cough, and poor Charlie had conjunctivitis as well. Needless to say there were no fun father's day activities to be had, unless you count hubby and Oscar going to the library and to Coles to pick up a few essentials. Oh well, there's always next year!
In spite of feeling like crap I still cooked up a storm, doing toasted ham and cheese croissants for breakfast, this creamy prawn curry with naan for dinner and of course a yummy dessert.
You really can't go wrong with chocolate for my husband. He is the ultimate chocoholic! So what better for a decadent Father's Day dessert than these amazing fudgy brownies topped with a spicy chocolate ice cream?
I spotted this ice cream recipe in The Perfect Scoop on my first read flick through. It is a Philadelphia style (no eggs) chocolate ice cream with cinnamon, chili and brandy to give it some kick. I also added the zest of an orange to ramp up the flavour.
The taste test ...
Sensational! Incredibly smooth and luscious but with a bit of a fiery kick at the same time. Hubby said it tasted like Christmas. Adding alcohol to ice cream stops it from setting too hard and I definitely think that's what made the texture so luscious. Served on top of a fudgy chocolate brownie this was a chocoholic's dream. Success.
If there are any chocoholics in your family then you should definitely make these!
Aztec "Hot" Chocolate Ice Cream
Adapted from The Perfect Scoop by David Lebovitz p 29
560ml pure cream
50g cocoa powder
150g sugar
85g dark chocolate, chopped
310ml full cream milk
1 ts vanilla extract
Pinch of salt
1 1/4 ts cinnamon
1/2 ts hot chilli powder
Finely grated zest of 1 orange
2 tbs brandy
In a large saucepan over medium heat, whisk together the cream, sugar, orange zest and cocoa until it comes to a full rolling boil. Remove from the heat and add the chocolate, whisking until it is completely incorporated. Stir in the milk, vanilla, cinnamon, salt, chilli and brandy. Pour the mix into a blender or food processor and blitz for 30 seconds or until completely smooth.
Chill the mixture thoroughly in the fridge and then churn in your ice cream maker according to the manufacturer's instructions.
Makes approx 1 litre.
Rick Katz's Brownies for Julia
Adapted from Dorie Greenspan's Baking from My Home to Yours, p 91
1 cup plain flour
1 tsp salt
250g butter
120g dark chocolate, coarsely chopped
60g milk chocolate, coarsely chopped
1 cup brown sugar
1 cup white sugar
1/2 cup toasted walnuts, roughly chopped
1 tsp pure vanilla extract
4 large eggs
Preheat the oven to 180 degrees celsius (160 degrees fan-forced). Line the base of a 9 inch square baking pan with baking paper and place on a baking sheet.
Whisk together the flour and salt and set aside.
Place a heat proof bowl over a saucepan of gently simmering water, put the butter and chocolate in. Stir frequently until the ingredients are just melted-you don’t want them to get so hot that the butter separates. Add the brown sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer to a large bowl.
Put the remaining cup of sugar into the bowl of a stand mixer or a medium bowl and whisk in the eggs. Switch to a rubber spatula and little by little add half of the sugar-egg mixture to the warm chocolate, stirring very gently without stopping-you don’t want the heat of the chocolate to cook the eggs.
With the whisk attachment or with a hand mixer beat the remaining sugar and eggs on medium-high for about 3 minutes, or until they double in volume. Using a spatula and a light touch, fold the whipped eggs into the chocolate, stopping just short of blending them in completely.
Sprinkle the dry ingredients and the nuts over the batter and delicately fold them in, working only until they disappear. Scrape the batter into the pan and smooth the top with the spatula.
Bake for 25-28 minutes, or until the top looks dry. Use a thin knife to check for doneness - the brownies should be only just set and quite gooey. (Mine took about 40 minutes to reach this point so just keep an eye on them and keep checking regularly).
Transfer the pan to a rack and cool to room temperature. Cut into pieces while still in the pan. Makes approx 16.
