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Ingredients
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Fondant
Vanilla Ice Cream
Method
Fondant
- 1
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 3
Mix Sugar and Eggs
In another bowl, whisk together the granulated sugar and large eggs until the mixture becomes pale and thick.
- 4
- 5
Add Flour
Sift the all-purpose flour into the mixture and gently fold it in until just combined. Be careful not to over-mix.
- 6
Bake
Divide the batter evenly among the prepared ramekins. Place them on a baking sheet and bake in the preheated oven for about 12-14 minutes, or until the edges are firm but the center is soft.
- 7
Cool
Remove from the oven and let them cool for 1 minute. Gently run a knife around the edges to loosen and invert onto plates.
Vanilla Ice Cream
- 8
Prepare Ice Cream Base
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves, and the mixture is warm.
- 9
- 10
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 10 minutes).
- 11
Add Vanilla
Remove from heat and stir in the vanilla bean or vanilla extract. Let the mixture cool to room temperature, then refrigerate until completely chilled.
- 12
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze until firm.