DAVID LEBOVITZ RECIPES RECIPES

Steps:

• Preheat oven to 350*F.
• Lightly butter a sheet of parchment paper, then use the parchment paper to line an 8x8-inch baking pan (the parchment should go up the sides of the pan, too). Set aside.
• In a saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Remove from heat when chocolate is just melted. Add in the sugar and vanilla extract and stir to combine. Beat in the eggs, one at a time. Beat in the flour and stir vigorously by hand for 1 full minute. During this time the texture of the batter will go from grainy to smooth and glossy. The batter should also start to pull away from the sides of the pan.
• Transfer the batter to the prepared pan and spread evenly. Bake for 30 minutes. Do not overbake. Remove from oven and cool completely in the pan before cutting into squares.

Steps:

• Put the butter in a small pan. Cook on a medium heat and whisk until the butter has turned a dark golden brown and smells nutty. Cool.
• Put the milk, vanilla seeds and sugar in a pan with a pinch of salt and bring just to the boil, stirring until the sugar has dissolved.
• Beat the egg yolks with an electric whisk, gradually adding the brown butter. Reheat the milk then pour over the eggs, whisking as you go. Pour the mix back into a clean pan over a low heat and stir until the custard is thick enough to coat the back of the spoon. Keep stirring and don’t let it overheat or you’ll end up with scrambled eggs. The whole process should take around 8-10 minutes.
• Pour through a sieve into a bowl then stir in the cream. Pour into an ice-cream maker and churn until thick or pour into a freezer box and freeze, stirring every hour or so until frozen. Freeze it in its box until you need it.
• Before serving put the ice cream in the fridge for 5-10 minutes, so that it is easy to scoop. Cook’s notes Whisking the butter while it cooks guarantees a deep, even colour as this prevents the milk solids collecting on the bottom of the pan and burning. Freeze the leftover egg whites to make meringues another time. They will keep for 12 months.