We have never made homemade ice cream before. It was surprisingly easy to make and you don’t even need an ice cream machine. Yet the texture and taste are perfect! However you need to make the ice cream a night before serving because it needs to freeze overnight. The inspiration for the ice cream came from our Finnish friend Anna, who writes a blog called Ruokasurffausta, Food Surfing. In addition to ice cream we decided to make some mudcake. It fulfills urges of even the most enthusiastic chocolate lovers!
Ingredients for Vanilla Ice Cream for 4 Servings
- 4 egg yolks – yemas
- 1 dl (0.4 cups) sugar – azucar
- 1,5 dl (0.6 cups) milk – leche
- 2 dl (0.8 cups) double cream – nata cocina
- 1 dl (0.4 cups) maple syrup – jarabe de arce
- 1 vanilla bean – vaina de vainilla
Beat the egg yolks and sugar until light and fluffy. Cut the vanilla bean in half and scrape the seeds to a sauce pan using a knife. Add the vanilla bean, cream, milk, syrup and bring to boil. Remove from heat and take out the vanilla bean.
Gradually pour the contents of the sauce pan into the whipped egg yolk mixture. Keep whisking constantly so the eggs don’t curdle.
Let the mixture cool down about an hour before placing it in the freezer. Stir the ice cream a couple of times during freezing in order to get smooth structure. Freeze overnight.
Ingredients for Mudcake
- 200 g (7 oz) dark chocolate – chocolate oscuro
- 200 g (7 oz) butter – mantequilla
- 4 eggs – huevos
- 2 dl (0.8 cups) sugar – azucar
- 2,5 dl (10 cups) flour – harina de trigo
- 1 teaspoon of baking powder – levadura en polvo
Preheat the oven to 200 ºC (400 ºF). Butter and line a 26 cm (10″) springform pan. Put aside. Melt the chocolate and butter in a sauce pan and let it cool down until hand warm.
Use eggs which are at room temperature. Make egg foam by beating the eggs with sugar. Pour the melted chocolate mixture carefully into the egg foam.
Combine baking powder with the flour pour carefully into the mixture. After this pour the mixture into the springform pan. Put the pan to the oven on lower level and bake 20 minutes.
Let the mudcake cool in the springform pan before serving with the ice cream.