blackPEPPERcollective: Heat Crusher

What you will need:

For the Ice Cream, unless you find a tub of good quality Coffee flavoured Ice Cream (bet you would not find any around here)...

6 x green cardamom pods

375ml x milk

250ml x cream

1tbs instant coffee granules

115g caster sugar

5 x egg yolks

For the Crust:

1 x pack Romany Creams, or Digestive Biscuits

80g dark chocolate, combine in a food processor.

1tbs butter, just melted, it should not be hot!

For the Butterscotch Sauce:

250ml Maple syrup

1/2cup Muscovado Sugar

250ml fresh cream

To prepare the Ice Cream:

Preferably 24 hours in advance.

1. Crush the cardamom pods, place in a saucepan with the milk, cream and coffee granules. Heat gently until the mixture boils, remove from the heat, leave to infuse for a few minutes.

2. Beat the sugar and egg yolks together until pale and light, stir in the cream mixture and pour through a strainer into a clean saucepan. Heat gently, stirring constantly until the mixture thickens to coat the back of a wooden spoon.

Do not allow the custard to boil!

3. Remove from heat, leave to cool completely, pour into a container and freeze until the edges are frozen. Place mixture in a cold bowl and beat with blender until thick, return to the original container and refreeze. Repeat this process 3 times until the ice cream is thick and creamy. Leave to freeze until used.

To prepare the crust:

Take the crushed chocolate and biscuit mixture, combine with the melted butter, place in a rectangular serving bowl, gently push up against the sides.

Place in the freezer.

While you wait for the crust to set, remove the cardamom coffee ice cream from the freezer.

In the meantime pour the maple syrup and muscovado sugar into a sauce pan, heat until the sugar has dissolved. Bring mixture to boil for a few minutes, pour in the cream. Remove from heat and stir through. Leave to cool completely.