This no-churn ice cream will change the way you perceive and serve an old favourite. Using an ice cream base with our heat and acid stable Anchor Cream Cheese, you can create any flavour ice cream that will hold its shape and appearance for longer, even on hot desserts. This is a perfect recipe if you don’t have an ice cream machine. There are many new flavours and styles of dark beers on the market today which are awesome when used to create something unique but on trend while helping to highlight a lesser-known craft beer in your menu. Paired with this decadent chocolate pudding and warm caramel sauce… your guests will be in heaven.
Salted Dark Chocolate Pudding
- 90g Mainland Unsalted Butter
- 100ml Anchor Blue Top Milk
- 150g dark chocolate (or chocolate of choice)
- 180g cocoa powder
- 360g self-raising flour
- 1 tsp flake sea salt
- 400g soft brown sugar 100ml whiskey of your choice
- 200ml hot water
Pre-heat oven to 170°C.
Melt the chocolate and butter together in a double boiler.
Sift flour, sea salt, half of the sugar and half of the cocoa. Save the rest to finish puddings before cooking.
Make a well in the middle of the dry ingredients and add the chocolate and butter mix.
Add egg and the milk, mix until smooth and just combined (do not overwork/mix as this will cause the end product to dry out too much. Divide mixture into chosen dishes and sift the cocoa and sugar mix evenly over all dishes.
Top each pudding evenly with whiskey and hot water and bake for 12–15 mins (depending on size).
To serve: top with ice cream, milk crumb, caramel sauce and your choice of garnish – chocolate balls, grated chocolate, raspberry compote, almond crumble or toasted nuts.
Coffee Porter Ice Cream
- 250g Anchor Fresh Cream, whipped
- 250g Anchor Cream Cheese, softened
- 140g sweetened condensed milk
- 1 tsp vanilla paste
- 500ml coffee porter, reduced to 100ml
Combine cream cheese, vanilla and condensed milk into and bowl and mix until lump free. Add reduced porter and mix thoroughly.
Whip the fresh cream to soft peaks and fold into the cream cheese mix.
Place into an airtight container of choice and place in freezer for 5 hours or until set.
Caramel Milk Crumb
- 200g Anchor Milk Powder
- 125g Mainland Unsalted Butter
- 125g plain flour
- 40g cornflour
- 65g caster sugar
- 75g white chocolate, melted
Preheat oven to 140°C. Line large rimmed baking sheet with baking paper.
Combine milk powder, flour, sugar, cornflour and flake sea salt in medium bowl and toss to mix evenly.
Add the melted butter and stir with a fork until clusters start to clump up.
Spread mixture evenly on lined tray.
Bake until crumbs are dry and crumbly but are slightly caramel in colour, about 12 minutes.
Leave crumb to cool slightly and return to a bowl, pour over and toss through the melted white chocolate and leave in a cool dry spot to set.
Refrigerate in an airtight container until ready to use.