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Ingredients
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Fondant
Vanilla Ice Cream
Method
Fondant
- 1
Prepare the Chocolate Mixture
Preheat your oven to 200°C (390°F). In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring in between, until both are melted and smooth.
- 2
Mix the Batter
In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until combined. Gradually add the melted chocolate mixture to the egg mixture while whisking continuously until smooth.
- 3
Add Dry Ingredients
Sift in the all-purpose flour and add a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined.
- 4
- 5
Bake
Place the ramekins on a baking tray and bake in the preheated oven for 10-12 minutes until the edges are set, but the center is still soft.
- 6
Cool
Remove from the oven and let the fondants sit for 1 minute before inverting them onto plates.
Vanilla Ice Cream
- 7
Prepare the Ice Cream Base
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Split the vanilla bean and scrape the seeds into the mixture, then add the whole bean pod as well. Heat over medium heat until the mixture is warm and the sugar is dissolved.
- 8
- 9
- 10
Chill the Mixture
Strain the mixture to remove the vanilla bean pod and any cooked egg bits. Let it cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
- 11
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.
- 12
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.
