WHOLE KITCHEN SAYS GOOD-BYE TO SUMMER WITH THIS HOMEMADE ICE-CREAM

This is the september challenge for those who participate in Whole Kitchen sweet challenge. We had to make ice-cream, we could choose flavour, extras like fruits, nuts, chocolates, anything we wanted. In my case I decided to make the plain vanilla ice-cream (the favourite one at home) to go with some brownies and a lovely warm chocolate fudge sauce... The recipe given was this one:

HELADO DE VAINILLA DOBLE DE TAHITÍ (double vanilla ice-cream)

Ingredients:

• 1 vanilla pod, preferibly from Tahití
• 720 ml. double cream
  
• 240 ml. milk
• 175 gr. sugar
• 4 egg yolks
  
• 1 tsp vanilla extract
  
• a pinch of salt
  

Method:

Split the vanilla pod in half and with the blade of a knife get the seeds from the inside. Keep them aside.

In a small saucepan, we put the cream, milk, vanilla seeds and the vanilla pod that we cut. We cook this mixture until starts boiling, at this time we move it to the side away from the heat. We cover it and let it cool to room temperature.

After this we add the sugar and salt. We heat it up again until the sugar is dissolved, about 5 minutes. Put the saucepan on the side and let it cool again. Remove tha vanilla pods.

Beat the egg yolks and we add the milk mixture little by little beating at the same time. Once the ingredients are combined we put the mixture back into the pan and reheat until it thickens. Don't let it boil.

Let it cool again. Put it in the fridge for about 4 hours until the cream is very cold at this point we add the vanilla extract and stir to combine. We pour it in a container suitable for freezing and put it in the freezer for an hour. We take it out, beat the nearly frozen "ice-cream" to break the icy crystals and return it to the freezer for 40 minutes. We repeat the beating another 3 or 4 times more until we can see a creamy texture and finally we let it freeze completely. Our ice-cream is ready!

HOT CHOCOLATE SAUCE

Ingredients:

75g dark chocolate

125ml double cream

2 tsp strong coffee

1tblsp golden syrup

Method:

Cut the chocolate in small pieces and put them in a saucepan with the rest of the ingredients over low heat and let everything melt. Once melted, stir well, take off the heat and with a spoon drizzle over the ice-cream.