CDWM SA - Ep.2 - Greg - Dessert

Greg's Chocolate Fondant and Vanilla Bean Ice Cream


Serves: 4-6 people

Preparation time: 2 hrs

Vanilla Ice Cream

  • 2 cups heavy cream
  • 1 cup full cream milk
  • 2/3 cup granulated sugar
  • 2 whole vanilla pods
  • 6 large egg yolks

Chocolate Fondant

  • 70g butter
  • 35g sugar
  • 2 eggs
  • pinch salt
  • 20g plain flour

Preparation method

Vanilla Ice Cream

  • Place sugar, cream and milk into a saucepan, stir over low heat until sugar has dissolved. Heat only until mix is hot and a small ring of foam appears around the edge.
  • Transfer cream mixture into a jug. Stir in vanilla seeds and chill for at least 2 hrs.
  • Pour chilled mixture into an ice cream maker and churn until ready.
  • When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer.

Chocolate Fondant

  • Preheat oven to 200 C.
  • Gently melt together chocolate and butter.
  • In a mixing bowl, whisk the sugar, eggs and salt.
  • Mix a little of the chocolate mixture into the egg mixture to bring up the temperature and then fold in the rest.
  • Divide mixture into the moulds and bake for 10-15 min.
  • Serve hot.