For Barclays Gridlock
1 recipe brownies (below)
1 recipe coffee ice cream (below)
1⁄2 cup roasted salted peanuts
1⁄4 cup semisweet chocolate chips
1 cup chocolate covered pretzels, chopped
For The Brownies
Butter for the baking sheet
14 ounces semisweet chocolate
¾ cup unsalted butter
3 tablespoons vegetable shortening
¾ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
5 eggs
1⅔ cups organic cane sugar
¼ cup golden syrup
2 teaspoons vanilla extract
- Make the brownies: Preheat the oven to 350ºF. Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.
- In a medium saucepan, combine the chocolate, butter, and shortening. Heat on low until melted, stirring regularly to prevent the chocolate from burning. Remove from the heat and set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another small bowl, whisk the eggs together with the sugar, syrup, and vanilla. Pour into the pan with the melted chocolate. Whisk to combine. Add the dry ingredients and whisk.
- Spread the brownie batter on the prepared sheet and bake for 12 to 15 minutes, until the surface starts to crack and flake. The brownies will still be a little gooey, but shouldn’t be wet and jiggly. Let them cool completely, then chop them into bite-size pieces. Set aside.
For The Coffee Ice Cream
2 cups whole milk
¾ cup coarsely ground coffee beans
¾ cup organic cane sugar
½ cup skim milk powder
1⅔ cup heavy cream
3 egg yolks
1. Make the coffee ice cream: Prepare an ice bath in the sink or in a large heatproof bowl.
2. In a medium saucepan, heat the milk over medium-high heat until it starts to steam, 10 to 15 minutes. Remove the pan from the heat and stir in the coffee. Cover the pan and let the coffee
steep for 10 minutes. Pour the mixture through a cheesecloth lined wire-mesh strainer into a bowl. Return the coffee-infused milk to the saucepan.
3. Add the sugar and skim milk powder. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain. Stir in the
4. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110°F, 5 to 10 minutes. Remove the pan from the heat.
5. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg yolk mixture back into the remaining milk mixture.
6. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165°F, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to 20 minutes.
7. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
8. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
For The Barclays Gridlock
1. Prepare the brownies according to the recipe directions. Let cool, then chop them into bite-size pieces. Freeze until ready to use.
2. Prepare the coffee ice cream according to the recipe directions. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
3. In a small bowl, toss together the peanuts, chocolate chips, pretzels, and brownie pieces and toss to combine.
4. Transfer the ice cream to a storage container, folding in the peanut mixture as you do. Use as much of the peanut mixture as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.
From Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop, Stewart Tabori & Chang © 2014