So sorry for the missed post last week! We’ve been so busy couch-testing and stool-sitting and throw-pillow-coordinating before the upcoming move that I just haven’t had time to post.
Spring has finally arrived in Melbourne though, and the last few days have been beautifully warm, so I’m celebrating with a delicious ice cream!
One of my favourite ice cream shops in Melbourne is Gelato Messina. I’m actually moving really close to it, which is slightly dangerous, because if I could, I’d probably go there everyday. Not kidding.
Anyway, my favourite Messina gelato is a special they do called Cremino. It has salted caramel ice cream, gianduja fudge, italian meringue and amaretti biscuits. Yum.
So since I have my new ice cream maker, I decided to make my own version!
And guys, it was so good.
The ice cream, because of the caramel inside, doesn’t set super hard. Instead it’s soft and creamy, more like gelato.
And the fudge pieces don’t go hard either, but stay deliciously, well… fudgy.
It would go beautifully with my homemade ice cream cones!
Enjoy this one. X
- FOR THE FUDGE:
- 100g dark or milk chocolate
- 100g heavy cream
- 150g Nutella
- FOR THE ICE CREAM:
- 2 cups milk (500ml)
- 1½ cups caster (superfine) sugar (300g)
- 60g salted butter (4 tbsp)
- ½ tsp sea salt
- 1 cup heavy cream (250ml)
- 5 egg yolks
- To make the fudge, place the chocolate in a medium heatproof bowl and set aside.
- Pour the cream into a small saucepan and bring to the boil over a high heat.
- Once boiling, pour it over the chocolate and allow to stand for a few minutes before stirring gently, to incorporate the chocolate and the cream.
- Stir in the Nutella. Pour the fudge into a bowl and place in the fridge to firm up.
- Once set, scoop out small chunks and place on a baking tray in the freezer while you make the ice cream.
- To make the ice cream, pour 1 cup of milk into a large bowl, place a sieve over the top and set aside.
- To make the caramel, pour the sugar into a saucepan and place over a high heat. Watch the sugar as it melts and browns - you can use a spatula to push the melted sugar from the edges into the centre, but do not stir.
- Once the sugar is mostly melted, cook until it is almost burnt, then quickly remove from the heat and whisk in the butter. Still whisking, add the cream, and the salt. Return to a low heat to melt any lumps that may have formed.
- Remove from the heat and whisk in the milk.
- In a medium bowl, lightly whisk the egg yolks, then while still whisking, pour in the caramel mixture in a slow and steady stream, until incorporated.
- Return the anglaise to the pot and return to the heat, stirring with a rubber spatula until the custard thickens enough to coat the back of the spoon.
- Pour the mixture through the strainer, into the milk, and whisk to combine.
- Cover with cling film directly on the surface of the anglaise and refrigerate for at least 8 hours, or preferably overnight.
- Churn the ice cream according to your ice cream maker's instructions. Fold through the fudge pieces and freeze. Makes 1 litre.
- Happy baking!
Base caramel ice cream recipe adapted from David Leibovitz.