Ice-Cream Base

This is a nice recipe and it actually works, it makes Vanilla Ice-cream but of course you can add whatever flavour you want to it but make sure you add extra cream so it still has its smooth texture and will be easy to scoop. This recipe will make 2.5 litres of ice-cream.

TOP HINT: Make sure to check out the department stores after the holiday season just as the sale starts, I managed to find an ice-cream maker original price 90 euro and it was reduced to 40! - Bargain!

1700ml Cream
1500ml Milk
2 Vanilla Pods
800g Castor Sugar
800g Egg Yolks

Method:

1. Combine all of the ingredients except the egg yolks
2. Bring the mix to the boil
3. Cool gently 
4. Add the milk/ cream mixture to the egg yolks and whisk vigorously
5. Return to the pot and cook until thickened
6. Strain and cool.
7. Then add to the ice cream maker, the one I have says to chill the bowl for 24 hours then churn the ice cream, done in 20 minutes and it's great. However if you don't have an ice-cream maker, you have to stir it while it is freezing to stop the ice crystals from forming.
8. Once you have the basics you can add your flavours to this, although what is nicer then homemade creamy vanilla ice-cream? Well....chocolate ice-cream. 

Chocolate Fondant

This is a great recipe for a dinner party as most of the effort and time goes into the prep then all you have to do is  put it in the oven what could be easier? The finished product looks great and to finish off the dish you could serve it with some really good quality ice -cream or home-made ice-cream (I say good quality because, I have found that the cheaper ice-creams have a really sweet flavour and the moderately expensive ice-creams have a rich creamy taste.)

500g Unsalted Butter
2 Tsp Cocoa Powder (For Dusting)
50g Good Quality Chocolate (70% Cocoa)
1 Egg
1 egg Yolk
60g Castor Sugar
50g Plain Flour

Method:

1. Pre-heat the oven to 160/ gas mark 2-3
2. butter to ramekins, dust liberally with cocoa powder
3. Slowly melt the chocolate and butter over a ban marie
4. Take off the heat and stir until smooth and combined, leave to cool for 10 Minutes
5. Whisk the egg, the egg yolk and sugar until pale and thick
6. Add the egg to the chocolate mixture and then fold in the flour
7. Divide into two ramekins and bake for 12 Minutes.

*In the photo the chocolate fondant is served with; chocolate sauce, pistachio sauce, pistachio ice-cream and some lightly roasted pistachio nuts