- Serves: makes about 1 litre ice cream
- Cook Time: 40 minutes
- Prep Time: 25 minutes plus cooling, chilling and freezing times
- Effort: medium
For the ice cream
- 250 g caster sugar
- 425 ml double cream
- 225 ml whole milk
- 3 eggs
For the pancakes
- 110 g plain flour
- 2 eggs
- 250 ml milk
- 50 g butter
For the chocolate sauce
- 100 ml double cream
- 100 g dark chocolate, about 70% cocoa solids, broken in small pieces
Tips and Suggestions
To get ahead, the ice cream can be made then kept in the freezer and the sauce can be made a day before, chilled, then gently reheated to serve.
1. For the ice cream: tip 200g of the sugar in a heavy-based wide saucepan over a medium heat. Stir gently until it starts to melt, then stop stirring and continue cooking until the sugar turns a dark amber colour. Carefully pour in 275ml of the cream and simmer, stirring, until the caramel has dissolved. Immediately transfer to a bowl and stir in 1/2 tsp sea salt. Leave to cool to room temperature.
2. Meanwhile, tip the milk, the remaining cream and the rest of the sugar in a small saucepan. Place over a medium heat and bring just to a simmer, stirring occasionally.
3. In a medium bowl, lightly whisk the eggs, then pour in half of the hot milk mixture in a slow stream, whisking constantly. Pour this back into the saucepan and cook over a medium-low heat, stirring constantly until the custard coats the back of a spoon. Dont let it boil, or it may curdle. Pour the custard through a fine mesh sieve into a large bowl, then stir in the cooled caramel. Chill the mixture in the fridge, stirring occasionally, until very cold.
4. Freeze in an ice cream maker according to its instructions, then place in a sealable freezer container and then in the freezer. The ice cream will keep for up to a month.
5. For the pancakes: sieve the flour into a medium bowl. In a separate bowl, lightly beat the eggs then whisk in the milk. Make a well in the centre of the flour, pour in the liquid and mix with a wooden spoon just until it comes together to make a smooth batter. Heat a medium-sized non-stick frying pan then lower the heat to medium low. Put half of the butter in the pan then pour in a small ladleful of the batter mixture, swirling it around to make a circle. Cook for about 2 minutes, by which time the bottom should be golden brown. Turn the pancake over and cook until the other side is golden. Repeat with the rest of the butter and batter.
6. For the chocolate sauce: put the cream and chocolate in a small pan and heat gently until smooth and well combined.
7. Serve the pancakes warm with the salted caramel ice cream and chocolate sauce.
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