Danakil Camel’s Milk & Coffee Ice Cream – With Toasted Barley Covered Brandy Snap
Author: Kiran Jethwa
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
- For the Coffee Ice Cream/Custard
- 1 litre of Camel’s milk
- 2 shots of espresso Coffee
- 4 Eggs
- 1tsp Vanilla essence
- 4 dessert spoons caster sugar
- For The Brandy Snap Cone
- 50g butter
- 50g brown sugar
- 50g golden syrup
- 50g plain flour, sifted
- ¼ tsp ground ginger
- half a lemon, zest and 1 tsp juice
- 50g toasted barley
- 1 tsp brandy
- Sunflower or vegetable oil, for greasing
- For The Chocolate Sauce
- 1 Tsp Berbere spice (alternatively use sweet paprika)
- ½ Jar Chocolate spread (preferably nutella)
- 1 Dark Chocolate Bar
- 300ml Cream
Instructions
- For The Custard/ Anglaise
- Crack the eggs into a bowl and separate the yolks from the white.
- add a dessertspoon of sugar for each egg yolk.
- Whisk the eggs until creamy and fluffy then add a drop of vanilla essence and mix thoroughly.
- Gently heat the Camel’s milk- be very careful not to boil it.
- Temper the eggs & sugar mixture by pouring in some heated Camel’s milk a splash at a time. This gradually raises the temperature of the eggs without scrambling them.
- On a low even heat stir the mixture for 15 until it starts to thicken. When it coats the back of a spoon it is ready.
- Infuse the custard with the espresso.
- Set this it aside to cool in the refrigerator.
- Place the mixture in an ice-cream churner and churn into a thick creamy icecream.
- Chocolate Sauce
- Heat the cream in a saucepan. Add the Chocolate spread then add a roughly broken down chocolate bar.
- Toss in one finely chopped and deseeded berbere pepper for a heated undertone.
- Set the chocolate sauce aside.
- Brandy Snap dessert
- Preheat the oven to 180Cand two baking trays with baking parchment paper.
- Put the butter, sugar, golden syrup and barley in a saucepan and heat gently until the butter and sugar have melted.
- Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy.
- Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
- Use a teaspoon to dollop 3 – 4 heaps of mixture onto the prepared baking tray. Two heaped teaspoons is enough for a basket.
- Space them well apart as they will spread.
- Cook in batches for 8 – 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.
- You can shape the brandy snaps into baskets over the back of a ladel
- To Serve place a good scoop of the icecream into each basket and top with that lovely chocolate sauce. Top with a little more toasted barley and serve.
