The icecream recipe I used was based on the Chocolate icecream recipe in David Lebovitz's The Perfect Scoop, except, instead of using normal chocolate as it calls for in the recipe, I decided to substitute with Lindts' Excellence range: Blueberry Intense. I'm not usually a chocolate block eater but boy this block of chocolate is ... wonderful!! The blueberry flavour really comes through the rich darkish chocolate with some almonds for texture and crunch. It's good.
Blueberry & Chocolate Icecream Profiteroles
1 quantity of Blueberry & Chocolate Icecream
1 Quantity of Profiteroles
200g Lindt Blueberry Intense Chocolate
1 punnet fresh blueberries (Optional)
Blueberry & Chocolate Icecream
2 cups (500ml) heavy cream
3 tbsp unsweetened Dutch-process cocoa powder
140g Lindt Blueberry Intense chocolate
250ml whole milk
3/4 cup (150g) sugar
Pinch of salt
5 large egg yolks
Warm half of the cream with the cocoa powder in a saucepan, whisking to thoroughly blend in the cocoa. Bring to the boil, reduce heat and simmer at a low boil for 30 sec, whisking continuously.
Remove from heat, add chocolate and stir until smooth. Then stir in the remaining cream. Pour this mixture into a large bowl scraping saucepan as thoroughly as possible.
Next warm the milk, sugar and salt in the same saucepan. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly.
Pour the egg mixture back into the saucepan and stir constantly over a medium heat with a heatproof spatula, scraping the bottom as you stir, until it thickens and coats the back of the spatula.
Next, strain this custard over the chocolate mixture and stir until smooth. Place in an ice bath and keep stirring until cooled, then thoroughly chill in the fridge.
When the mixture is chilled, use your icecream maker to churn into icecream. (To use the icecream maker, follow the manufacturer's instructions)
1 cup water
1 cup plain flour
Preheat oven to 225oC. Line baking tray with baking paper.
Melt butter with water on medium high heat in a saucepan, stirring continuously.
Next, add flour to the butter mixture mixing continuously with a wooden spoon. Reduce heat to medium and when the mixture forms a ball and comes away from the side of the pot, remove from heat.
Transfer the dough to an electric mixer and beat once or twice on high to release some of the heat. Next beat in eggs one at a time until the dough is smooth and shiny.
Pipe or spoon dollops approx 2-3 cm in diameter 5 cm apart and bake for 20 mins. Reduce heat to 180oC and further bake for 30-40 mins until the profiteroles are brown and hollow when tapped. (If you are making larger profiteroles then you might need to lengthen the baking time accordingly).
Let profiteroles cool, then cut in half with a sharp knife.
Melt the chcocolate (again I used a microwave, but use a bain marie if you don't know your microwave well), set aside.
Spoon a scoop (or 2) of icecream into one half of the profiterole then top with the other half. Drizzle melted chocolate over the top and serve with fresh blueberries.
Bon Appétit ♥