- Fresh berries, to serve
Caramel Ice Cream
- 350ml milk
- 1 pinch salt
- 1 vanilla bean, split, seeds scraped
- 8 egg yolks
- 250g caster sugar
- 300ml thickened cream
- 200g raspberries
- 100g mixed berries
- 10g caster sugar
- Cocoa powder, to dust
- 200g dark chocolate
- 200g butter
- 200g caster sugar
- 4 eggs
- 4 egg yolks
- 2 tbs plain flour
- 2 tbs cocoa powder
To make ice cream, place milk, salt, vanilla bean and seeds in a saucepan and bring almost to the boil. Whisk egg yolks in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to egg yolk mixture and whisk to combine.
Place sugar and 2 tbs water in a medium saucepan over medium-low heat and stir until sugar dissolves. Cook until a dark amber colour. Gradually stir in cream until combined. Whisk in milk and egg mixture.
Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture.
Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice cream maker until frozen. Transfer to an airtight container and freeze for 4 hours.
To make coulis, stir all ingredients in a saucepan over medium heat until softened. Pass through a fine sieve and refrigerate until cold.
To make fondant, preheat oven to 200C. Lightly grease eight ramekins and dust with cocoa.
Fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolate and butter in a small heatproof bowl, place over pan and stir until chocolate has melted (don’t let the bowl touch the water).
Using an electric mixer, beat sugar, eggs and egg yolks until thickened. Stir in melted chocolate. Fold in combined sifted flour and cocoa powder. Divide among prepared ramekins.
Bake for 12-14 minutes or until just set. Stand for 1 minute, then turn out onto serving plates.
Add a scoop of ice cream to the side, then spoon over coulis. Top with berries to serve.
The mixture can be made one day in advance. Remove from fridge 30 minutes prior to cooking.