serves
7
prep
40 minutes
cook
2:45 hours
difficulty
Mid
serves
7
people
preparation
40
minutes
cooking
2:45
hours
difficulty
Mid
level
Ingredients
Caramel no-churn ice cream
- 395 g (1 can) sweetened condensed milk
- 250 ml thickened cream (A)
- 2 tsp vanilla bean paste
- 150 g good-quality gold caramel chocolate
- 1 tsp sea salt
- 270 ml thickened cream (B)
Chocolate biscuits
- 60 g plain flour
- 15 g Dutch-processed cocoa powder
- ½ tsp cream of tartar
- ¼ tsp bicarbonate soda
- Pinch of sea salt
- 60 g unsalted butter
- 85 g good-quality dark chocolate
- 1 whole egg, room temperature
- 60 g caster sugar
- 65 g brown sugar
- Vegetable oil spray, for greasing
Freezing/chilling time: 5 hours.
Instructions
- For the ice-cream: Place a 2-litre container into the freezer.
- Place the unopened can of condensed milk into a pot of simmering water, ensuring it is completely submerged. Simmer for 2.5 hours, topping up the water as required. Once cool enough to handle, remove the can from the water and allow to cool completely at room temperature.
- Place the cream (A) and vanilla into a saucepan and bring to the boil. Pour the hot liquid over the chocolate and whisk by hand until completely melted and incorporated.
- Add the cream (B) and whisk to combine. Cover with plastic wrap touching the surface of the chocolate cream and place into the refrigerator for a minimum of 5 hours.
- Place the cooled condensed milk and chilled chocolate cream mixture into a bowl. Add the salt and whisk until you achieve soft peaks. Transfer into the chilled container and place into the freezer for a minimum of 1 hour.
- Meanwhile, for the biscuits: Combine the flour, cocoa powder, cream of tartar, bicarbonate soda and salt in a bowl, then set aside.
- Place the butter and chocolate into a heat-proof glass bowl and melt over a saucepan of simmering water while stirring. Allow to cool at room temperature.
- Place the eggs, caster and brown sugar into the bowl of a stand mixer fitted with a whisk attachment and whip for 8-10 minutes, until it’s pale and increased in volume.
- Swap the whisk for a paddle attachment, add the flour mixture and mix until just combined. Add the cooled chocolate butter mixture and mix to combine. Place into the refrigerator for 1 hour to chill.
- Heat the oven to 180°C (160°C fan forced). Line 3 baking trays with baking paper. Place lightly greased egg rings on the lined trays.
- Evenly divide the chilled dough into 14 portions and roll into balls. Press to flatten the balls to 10 mm in thickness and place one inside each egg ring on the lined baking trays.
- Bake in the pre-heated oven for 10-12 minutes, until they have risen and have cracks on the surface. Remove from the oven and allow to cool completely on the trays at room temperature.
- To assemble: Place a scoop of the prepared caramel ice-cream on the flat side of 7 of the cooled biscuits, then sandwich together with the remaining biscuits.
- Gently press the biscuits together to spread the ice cream out to the edges.
Note
If the ice-cream is too firm, allow it to sit at room temperature for 1-2 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
