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Panela sugar and brownie dough ice-cream
Panela sugar and brownie dough ice-cream
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Prep Time:
360 minutes
Cook Time:
20 minutes
Total Time:
380 minutes
The ultimate chocolate ice cream - rich, creamy, and irresistible.
Ingredients:
  • 160g (1 cup) panela (rapadura) sugar
  • 40.00 gm water
  • 375ml (1 1/2 cups) milk
  • 300ml pouring cream
  • 1 cinnamon stick, broken in half
  • 6 egg yolks
  • 150g (1 cup) brownie packet mix
  • 200g Premium Dark Chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • In a saucepan over low heat, combine sugar and water. Stir and cook for 5 minutes until the sugar completely melts. Allow it to cool slightly before using.
  • In a separate saucepan, gently heat the milk, pouring cream, and broken cinnamon stick until it's nearly boiling.
  • Whisk the yolks until combined. Gradually pour the warm cream mixture over the yolks while whisking. Transfer the mixture back to the saucepan with the sugar mixture and cook over medium-low heat, stirring continuously for about 10 minutes until thickened. Transfer the mixture to a glass bowl and allow it to cool to room temperature, stirring occasionally. Cover and chill in the fridge for 4 hours or overnight before serving.
  • Omit the cinnamon. Churn the mixture in an ice cream maker for 30 minutes or until thick. Add the brownie mix gradually while churning to create a swirled effect. Transfer the ice cream to a loaf pan or airtight container. Cover and freeze for 4 hours or until firm.
  • Combine the chocolate and thickened cream in a heatproof bowl. Microwave in 30-second intervals, stirring each time, until melted and smooth. Let it cool for 5 minutes before drizzling over the ice cream.

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