Fast chocolate bar ice cream with blueberry galettes

Fast chocolate bar ice cream with blueberry galettes

By
From
Home Comforts
Serves
8
Photographer
Yuki Sigura

I love this. Part of the process is a bit cheffy for sure – with the Pacojet to make the ice cream – but I do it in the restaurant and at demos around the UK. The crux of this are the galettes, which are ace, simple to make and taste so good. If you don’t want to spend on a fancy machine, just serve this with good bought vanilla ice cream.

Ingredients

Quantity Ingredient

For the chocolate bar ice cream

Quantity Ingredient
300ml whole milk
200ml double cream
75g caster sugar
6 egg yolks
3 chocolate and peanut bars, one end cut off

For the galettes

Quantity Ingredient
200g plain flour, plus more to dust
75g caster sugar
150g unsalted butter, chopped
2 egg yolks
400g blueberries
1 vanilla pod, split, seeds scraped out
2 tablespoons cornflour
1 lemon, juiced
2 tablespoons demerara sugar

Method

  1. Start with the ice cream. Heat the milk and cream in a saucepan until just simmering. Meanwhile, place the caster sugar and egg yolks into a bowl and whisk, then pour the warm milk and cream on to them, whisking all the time. Return the mixture to the saucepan and whisk until it thickens enough to coat the back of a spoon. Put in the fridge to chill.
  2. If you’re using a Pacojet, when the mixture is cold, place the chocolate bars into the container, then pour over the cold custard (it must not come up further than the ‘fill here’ mark on the inside of the container). Freeze for at least four hours, until frozen solid.
  3. Or, if you do not have a Pacojet, roughly chop the chocolate bars, make the custard as above until it has thickened, then add the chocolate bars and melt into the custard. Transfer to an ice cream machine and churn until frozen, then transfer to a lidded container and freeze until needed.
  4. Make the galettes. Put the flour, 25g of the caster sugar and the butter into a bowl and rub with your fingertips until the mixture looks like crumbs. Add one of the egg yolks and mix to form a dough. It will be quite tight, so knead until it becomes smooth. Flatten to a disc about 2cm thick, wrap in cling film and chill for 30 minutes.
  5. Meanwhile, put the blueberries, remaining 50g of caster sugar, vanilla seeds, cornflour and lemon juice into a bowl and toss together.
  6. Roll the pastry out on a lightly floured surface to 5mm thick, then stamp out eight 12cm discs and pull the sides up to form little pastry cases. Transfer to a large baking sheet lined with baking parchment, then fill with the blueberries. Brush the pastry with the remaining egg yolk, then sprinkle over the demerara. Place in the fridge for 30 minutes to firm up. Preheat the oven to 200°C.
  7. Bake the galettes in the oven for 25 minutes until deep golden and crispy.
  8. Place the container into the Pacojet and blitz to form ice cream, or remove the churned ice cream from the freezer to soften slightly. Spoon the ice cream on to the warm galettes and serve straight away.
Tags:
James Martin
Saturday Kitchen
comfort food
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