I love ice cream. It’s one of my favourite food groups along with chocolate, garlic bread and various other unhealthy treats.
On a summer day it’s the perfect way to cool down. But in winter, it’s less of a practical treat, being pretty hard to force down through chattering teeth.
So with Queensland temperatures currently hovering around the -30 mark (or so it feels) drastic action was needed. So I took it, asking Google to find me ‘ice cream recipes for winter’. And it did, with the below treat from epicurious emerging a favourite. Now to find a less lazy cook to whip it up for me . . .
Winter-spiced molten chocolate cakes with rum-ginger ice cream
1 pint vanilla ice cream, softened
2 tbsp chopped crystallised ginger
1 tbsp dark rum
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1.25 cups unsalted butter
2 tsp ground coriander
2 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground white pepper
6 large eggs
6 large egg yolks
2 tsp vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallised ginger strips
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 425F. Bake cakes until batter has risen above dish, top edges are dark brown, and centres are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert on to plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallised ginger. Serve with rum-ginger ice cream.
Delicious. Now somebody get me a spoon!