I did something good! Really good! I promise I’m usually not showoff and in your face about anything that has to do with baking/cooking/being in the kitchen, but this, this!, I’m terribly, overwhelmingly, hysterically excited about.
I made ice-cream from scratch.
You read it. I made it with my bare hands. And it was actually delicious; better than the tubs from the supermarket and one (or five to be realistic) notch under Gelato Messina.
I made hot chocolate and marsh mellow ice cream with tim tam chunks.
I could not have done this alone, of course. I credit Kerry, my boss, whose idea and ice cream recipe I used. I credit Lizzie Hewson whose hot chocolate and marshmallow tim tam tart recipe I sadly ruined. And I credit Chiara, because every time I use “I” in this post I really mean “Chiara and I”. I’m just trying to impress my mom is all.
What happened was that I tried to make Lizzie’s hot chocolate and marshmallow tart out of her new book Moving Out Eating In. I saw a picture of the tart on instagram, instantly went out buy the book, couldn’t find it in nearby bookstores so I ordered it online, couldn’t wait for the book to arrive, found the recipe on Essential Mums, and tried it. We wanted to make it gluten free, but couldn’t find gluten free marshmallows. We thought, eh it will be good anyway. We made it. It was a mess. I completely messed up Lizzie’s recipe and I’m embarrassed. It was sloppy, and soft and squishy. (If you for some reason read this Lizzie… I’m sorry) It was such a shame! Just sitting there being a failure in front of everyone at work.
Then Kerry came up and said something like, “why don’t you just use the handy dandy sparkly kitchen aid in the office kitchen and use my super easy, super convenient, super multi-purpose ice cream recipe to make some ice cream out of it!” To which I replied, “Why that sounds like the best redemption story in the history of baking stories.”
And so this is how we did it:
First you have to semi follow, adapt and mess up Lizzie’s hot chocolate, marshmallow tart with a tim tam crust recipe. I’ll tell you how we did so you can have the same result.
Just a few quick points before we get started.
- We tried making a gluten free version
- We used Lindt chocolate
- We left it chilling overnight, and most of the day after.
- You’ll need a non-stick loose-based flan tin; food processor; Kitchen Aid
- We didn’t find marshmallows until the day we were making the ice cream. Here, they are not in the tart recipe, but they are added into the ice cream.
- I’m sure there’s an easier way to make this hot chocolate and marshmallow ice cream with tim tam crust, but I’m only a n eager beginner.
Hot Chocolate, Marshmallow Tart with Tim Tam Crust
What you’ll need!
50 g cold unsalted butter, chopped into cubes
200 g version of GL Tim Tams or other chocolate-cream-filled biscuits
1 cup full-cream milk
150 g lindt 70 percent cocoa chocolate block
300 ml thickened cream
What you do!
Lightly grease your tin with butter.
Place the gluten free Tim Tams and chopped butter in a food processor and process until it all turns to crumbs. Tip it into the tart tin and press into the base and sides with your fingers to form the tart shell. Put it in the fridge to set.
For the filling, heat the milk, and chocolate in a medium saucepan over low heat until the milk starts to come to a boil. Remove from heat and stir until combined. Set aside to cool.
In a large bowl, use your kitchen aid or electric beaters to whisk the cream until it forms soft peaks. Then, still whisking, slowly drizzle in the chocolate filling. Whisk until smooth and combined.
Pour the filling into the tart shell and spread it evenly. That’s it! The recipe says to leave it for 5 hours or overnight but we left it for a day and a half, and it still hadn’t set. Completely my fault, I know, but disappointing all the same.
Before we start the ice cream you’ll want to transport the tart onto a bowl that can go/will fit in your freezer. Chop of the tart crust into thick, yummy chunks. Then pop it in the freezer.
The super easy, super convenient, super multi-purpose Ice Cream Recipe
What You’ll Need:
6 Eggs (separated) (we’ll only be using egg whites)
200 g of Sugar
375 ml cream
Now, beat egg whites until stiff in your kitchen aid.
Add caster sugar slowly until egg white becomes stiff (almost like a pavlova).
Beat the cream separately and very lightly.
Add cream to the eggs whites and fold. Add in the hot chocolate, tim tam chunks mixture and fold. Add small pieces of Marshmallow and fold. Softly fold, always fold.
Stick it back in the freezer, let it set for an entire day, and enjoy!
No, I’m not lying. I swear it’s as easy as that!