Chocolate Koeksister Ice Cream Sandwich

Chocolate Koeksister Ice Cream Sandwich

  • Good to go
  • Good for freezing
Taking traditional South African Koeksisters koeksisters and transforming them into Ice Cream Sandwiches.
Level:
Difficult
Makes:
3 Ice cream sandwiches
Shelf life:
1 week
Conservation:
Freezer

Koeksister

Ingredients

  • 51g bag(s)
    Cp
  • 240g
    Cake flour
  • 6g
    Baking powder
  • 60g
    Butter
  • 208g
    Milk
  • Pinch of salt
  • Oil to deep fry

Preparation

  1.  In a bowl, combine the flour, cocoa powder, baking powder, and salt.
  2. Add the butter and rub it with your hands until fully incorporated.
  3. Gradually add the milk, not all at once.
  4. Allow the dough to rest for 1 hour before rolling it out, and another hour before frying.

Tools

  • Saucepan
  • Mixing bowl (s)
  • Spatula(s)
  • Induction

Syrup

Ingredients

  • 318g
    Castor sugar
  • 215g
    Water
  • 37g
    Fresh ginger
  • 1
    Juice and zest of lemon
  • 2
    Large cinnamon sticks

Preparation

  1. Add all the ingredients to a pot and bring to a boil.
  2. Allow the mixture to cool before adding the fried koeksisters to soak

Tools

  • Saucepan
  • Spatula(s)
  • Induction

Smoked Milk Chocolate Caramel Sauce

Ingredients

Preparation

  1.  In a pot boil the sugar, water and glucose until a dark caramel colour forms
  2.  In a separate bowl use a handful of wood chips to smoke the milk chocolate
  3.  Heat the cream and vanilla bean and slowly whisk into the hot caramel. Be careful not to splatter
  4.  Pour hot mixture over chocolate and butter and blend
  5.  Strain and serve hot or cold

Tools

  • Saucepan
  • Whisk
  • Strainer
  • Hand blender
  • Spatula(s)
  • Mixing bowls
  • Induction
  • Smoker

All Spice Ice Cream

Ingredients

  • 225g
    Milk
  • 225
    Fresh cream
  • 100g
    Castor sugar
  • 15g
    Glucose syrup
  • 140g
    Egg yolks
  • 2
    Large cinnamon sticks
  • Half
    Whole nutmeg
  • 5g
    Cloves
  • Pinch of salt

Preparation

  1. In a pot, bring the cream, milk, glucose, cinnamon sticks, nutmeg, and cloves to a boil.
  2. Whisk together the sugar and egg yolks, then slowly add the hot mixture to the egg mixture to temper it.
  3. Return the mixture to the heat and cook until it reaches 78°C.
  4. Once the desired temperature is reached, transfer the mixture to an ice bath to cool completely.
  5. Allow the ice cream base to rest overnight and strain it before churning.

Tools

  • Saucepan
  • Whisk
  • Thermometer
  • Spatula(s)
  • Mixing bowls
  • Induction

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