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.
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.
Hold onto your hats, cos this one is a goodie. In fact this dish of deliciousness is so good it’ll make you wish it was Easter all year round! Easter brings with it many a public holiday and many an opportunity for lavish brunching, lunching and general munching. This hot cross bun pudding is pretty much perfect for any and every occasion.
I do love a hot cross bun all year round. Toasted crisp and then slathered with some farm butter. Bliss. This hot cross bun pudding brings you all of those delicious spicy flavours but in the most comforting way. The vanilla and orange scented custard is rich and creamy and the tops of the buns get a wonderful crispy crust while their bottoms soak up all the custard and become gloriously pudding like.
I do not recommend making this while alone at home. It is dangerous. The husband nearly got home to an empty baking dish and a self loathing wife. But fortunately I somehow pulled it together and managed to share this with him and a neighbour who stuck their head in through the kitchen window.
Hot Cross Bun Pudding
- 6 hot cross buns
- 250ml cream
- 250ml full cream milk
- 3 large free-range eggs
- 60g sugar
- zest of 1 large orange
- 2 tsp vanilla paste
- 1 Tbsp Grand Marnier *optional
- Pinch of sea salt
- Softened butter for spreading
- Maple syrup
Preheat oven to 170 ̊C. Grease an ovenproof baking dish with softened butter.
Slice hot cross buns in half and butter the insides. Place the bottom half of the buns in the baking dish.
Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together. Pour half of the mixture over the buns.
Top with the other half of the bun and finish with the remaining mixture. Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.
Remove from the oven and brush the tops of the buns with maple syrup while still warm. Serve with whipped cream or ice cream and a glass of bubbles.
*Disclaimer: Delicious bubbles provided by the wonderful folks from Krone.