There are few things more delicious than brown butter, and few things more delicious than well made ice cream. Combine the two and boom you have yourself a winner! The brown butter adds richness and nuttiness to this creamy vanilla base. The Easter egg bark is fun and festive and can be subbed for any kind of bark all year round. All sorts of nuts, dried fruit and other chocolates will work perfectly too.
This ice cream base is a goodie and if you don’t have an ice cream maker no problem! Use the freeze- blend- freeze method and you’ll achieve a great consistency. If you are able to temper the chocolate- it’ll give you a much better snap and the chocolate will remain hard and breakable for much longer. But if you plan on digging in with some speed then no need!
Brown Butter Ice Cream with Easter Egg Bark
- 120g (½ cup) Lurpak butter
- 200g (1 cup) demerara sugar
- 6 egg yolks
- 500ml (2 cups) cream
- 250ml (1 cup) full-cream milk
- 2 tsp vanilla extract
- 300g dark chocolate
- 150g white chocolate
- Speckled eggs
Melt the butter over medium heat until foaming. Swirl the pan often until butter turns a rich nut brown. Pour into a jar and set aside to cool.
In a medium sized pot- bring milk, cream and vanilla to a simmer.
In a large bowl- beat egg yolks and demerara sugar until thick and pale.
Gradually whisk in the hot milk mixture. Pour back into the pot. Stir over medium heat for about 10 minutes until the custard is cooked and thickly coats the back of a spoon. If you have a thermometer cook until the custard reaches 85 ̊C.
Pour custard into a bowl and stir in the brown butter. Combine.
Place in the fridge until cool.
Pour the custard into an ice cream maker and churn according to instructions. *If you do not have an ice cream machine- freeze the custard in a zip lock bag. Break the frozen custard into bits and blend in a blender or food processor until smooth. Then scrape into a tub and freeze again.
Scrape churned ice cream into a tub and freeze until firm.
To make the bark- Melt dark and white chocolate separately. Pour dark chocolate onto a baking sheet lined with baking paper. Using a spatula spread it out thinly. Drizzle with white chocolate and swirl them together. Scatter with speckled eggs. Place in the refrigerator until set and serve broken into shards with the ice cream.
Disclaimer: Sponsored by the awesome folks from Lurpak South Africa
These spiced rum and raisin pancakes are quite honestly the most delicious pancakes ever. They’re like naughty, fluffy, hot cross buns… that are ready in minutes! Serve them piping hot with a dollop of butter shmelting away and a generous drizzle of maple syrup. Heaven.
Pancakes were funny enough one of the very first things I ever learnt to cook. My grandad would put the little step ladder next to the stove and help me ladle in batter and not burn the house down. Thankfully I didn’t set anything on fire and my love of pancakes only grew stronger.
The lovely folks from Lurpak South Africa are giving away a hamper of goodies. Watch this recipe video and head over to my Instagram page to enter the competition!
Spiced Rum & Raisin Pancakes
- 70g (⅓ cup) Lurpak butter
- 2 large eggs, beaten
- 500ml (2 cups) milk
- 300g (2 cups) all-purpose flour
- 4 Tbsp (¼ cup) caster sugar
- 4 tsp baking powder
- 2 tsp cinnamon
- 1 tsp mixed spice
- 75g (½ cup) raisins
- 1 -2 tots rum
Melt butter in a small saucepan and set aside.
In a small bowl- combine eggs, milk and butter. Whisk.
In a large bowl combine flour, caster sugar, baking powder, cinnamon and mixed spice. Whisk.
Pour wet ingredients into the dry and whisk well until smooth and incorporated.
Fold in the raisins and finally a shot or two of rum if desired.
Fry pancakes using clarified butter until golden brown and fluffy.
Serve with a dollop of butter, maple syrup and cinnamon sugar.
If you find yourself in the kitchen after dinner on the hunt for something sweet… If you find your afternoon cup of tea lacking a little accompanying treat… If you find yourself just in need of baked goods in a heartbeat, these cookies are for you!
They are ludicrously simple. They’re based on a basic cookie dough we were taught at Le Cordon Bleu. I love the addition of dates as they add some chew and the nuts add great texture. You can really add whatever floats your boat or add nothing at all and keep them a dead simple butter biscuit.
Buttery Date & Walnut Cookies
- 125g butter, softened
- 50g caster sugar
- pinch of sea salt
- 1 tsp vanilla extract
- 150g plain flour
- 1 tsp baking powder
- about a cup of chopped walnuts
- about a cup of pitted, chopped dates
Preheat oven to 180˚C.
Cream together the butter and sugar until light and fluffy. Mix in the vanilla and salt.
Whisk together the flour and baking powder. Add to butter mixture and stir gently until combined.
Fold in the nuts and dates.
Form the dough into little balls. Place onto a lined baking tray. Spread them out well spaced and press down lightly on each cookie.
*if your hands are quite warm pop the dough into the fridge for 30 minutes to chill
Bake for about 15 minutes until lightly golden. Don’t even bother allowing them to cool. Tuck in immediately!