A Chocolate Duck Ice
Wow... Ben's been at it again... buying novelty bakeware off of the internet and desperately trying to come up with an idea to use it. Welcome to homemade brown bread ice cream inside of a tempered chocolate shell!
- 6 slices brown bread
- 1 tsp mixed spice
- 1 tin condensed milk
- 600 ml double cream
- 300 g dark chocolate
Toast The Bread
Chop 1/3 of the chocolate into small pieces and place into the fridge.
Cut the crusts off of the bread and toast until golden and crisp. (Stale bread is better)
Dice the toast up into small squares.
Make The Ice Cream
Whisk the cream to soft peaks and fold in the condensed milk, spice and cut toast.
Transfer to a tray and freeze for an hour.
Heat The Chocolate
Snap the other 2/3 of the chocolate into a bowl and melt in a microwave slowly until it reaches a temperature of 46 degrees C.
Temper The Chocolate
Pour 2/3 of the melted chocolate into a second bowl and add the chopped chilled chocolate to melt and cool the mixture down... this is called 'seeding'.
Stir the chocolate until the temperature lowers to 26 degrees C, you might also have to spoon the chocolate from a height back into the bowl.
Finish Tempering & Mould
Dribble the 1/3 of hot melted chocolate you kept back into the cooled down bowl to raise the temperature back up to 32 degrees C.
Use that chocolate (which is now tempered) to line whatever mould you are using to create a casing. Muffin tins work if you don't have a duck mould like us.
Add The Ice Cream
Chill the shell in the fridge, then fill up with the semi-frozen ice cream.
Freeze Before Serving!
Return to the freezer for a couple of hours before turning out and enjoying!
Makes 1 duck or 10 individual chic ices.
Hungry for more? Try one of these!