Triple Choc Brownies, Salted Caramel Ice Cream & Hazelnut Honeycomb

For the salted caramel ice-cream:

  • 330g caster sugar
  • 80g salted butter, chopped
  • 500ml cream
  • 5 free-range egg yolks
  • 1 vanilla pod
  • 250ml double thick cream
  • 1 tsp vanilla extract

For the hazelnut honeycomb:

  • 50g roasted and skinned hazelnuts
  • 110g caster sugar
  • 1 tsp bicarbonate of soda
  • 3/4 tsp sea-salt flakes

For the chocolate brownies:

  • 350g unsalted butter
  • 340g good quality dark chocolate
  • 6 free-range eggs
  • 1 3/4 cups caster sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1/2 cup white chocolate, cut into chunks
  • 1/2 cup milk chocolate, cut into chunks

For the ice cream:

Stir 330g sugar in a small saucepan over low heat for 1–2 min to dissolve. Increase the heat to medium and simmer, without stirring, until it’s a golden caramel colour. 

Remove from the heat and stir in the butter, followed by 500ml cream. Return the pan to low heat. Stir until smooth.

In a large bowl, whisk the yolks until frothy; add the seeds of the vanilla pod. Slowly pour in the warm caramel, whisking constantly. 

Pour the mixture into a heavy-bottomed pot and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. 

Immediately pour into a cool metal bowl and place in the fridge.

Whip the double cream and vanilla extract to soft peaks. Gently fold into cooled caramel mixture.

Churn mixture in an ice cream machine and freeze until ready to use. 

Serve with crumbled honeycomb and chocolate brownies.

For the Honeycomb:

Line a tray with baking paper and evenly distribute the hazelnuts. 

Stir 110g sugar in a small saucepan over low heat until dissolved. Increase the heat to medium and simmer, without stirring, until it’s a golden caramel colour.

Add the bicarb and give one quick stir. Pour onto the tray in a thin layer, covering the hazelnuts, and sprinkle over the sea salt. Cool completely. Break into chunks. 

For the Brownies:

Preheat the oven to 180C.

Melt the butter and dark chocolate together in a large, heavy-based pan over a low heat.

In a bowl, beat the eggs together with the sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. 

Stir in the white chocolate, then the milk chocolate. Beat to combine and pour the brownie mixture into the prepared tin.

Bake for about 25 min. 

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Recipe Diane Heierli • Photography C&D Heierli   

Triple Choc Brownies, Salted Caramel Ice Cream & Hazelnut Honeycomb.jpg