Recipe

Raspberry ice-cream brownie stack

This frozen treat from The Australian Women's Weekly's 'Cake and Co.' cookbook takes some time to make but it's well worth the wait. From the chewy chocolate brownie base to the creamy raspberry ice-cream drizzled with the lively tannic flavours of the pomegranate syrup, each element comes together brilliantly for an unforgettable dessert.

  • 1 hr preparation
  • 30 mins cooking
  • 8 hrs marinating
  • Serves 10
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Ingredients

Raspberry ice-cream
  • 600 millilitre pouring cream
  • 2 cup (500ml) milk
  • 6 egg yolks
  • 1/2 cup (110g) caster (superfine) sugar
  • 125 gram frozen raspberries
  • 250 gram fresh raspberries
Brownie
  • 3 eggs, separated
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 200 gram dark chocolate (70% cocoa), melted, cooled
  • 1/2 cup (60g) almond meal (ground almonds)
  • 1/2 teaspoon baking powder
  • 2 tablespoon cocoa powder
  • 50 gram butter, melted
Pomegranate syrup
  • 2 cup (500ml) pomegranate juice
  • 2/3 cup (150g) caster (superfine) sugar
  • 2 teaspoon lemon juice

Method

Raspberry ice-cream brownie stack
  • 1
    Place cream and 1½ cups of the milk in a medium saucepan over medium heat; bring almost to a simmer.
  • 2
    Whisk egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually add cream mixture, whisking constantly. Transfer mixture to a clean medium saucepan; place over low-medium heat. Cook, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a spoon. Transfer to a heatproof bowl; cover surface with plastic wrap. Cool, then refrigerate for 4 hours or until cold.
  • 3
    Meanwhile, make brownie and pomegranate syrup.
  • 4
    Blend frozen raspberries and remaining milk until smooth; fold into cold custard. Transfer to an ice-cream machine; churn according to manufacturer’s instructions. Line a clean 20cm x 30cm (8-inch x 12-inch) rectangular slice pan with plastic wrap. Spread ice-cream into pan; cover. Freeze for 4 hours or until firm.
  • 5
    Cut brownie in half lengthways. Place one piece of brownie on a plate. Cut ice-cream in half lengthways. Place one piece of ice-cream on top of brownie; repeat layers. Top with fresh raspberries and drizzle with pomegranate syrup.
Brownie
  • 6
    Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular slice pan; line base and two long sides with baking paper, extending the paper 2cm (¾ inch) over the sides.
  • 7
    Beat egg yolks, ½ cup of the sugar and the vanilla in a small bowl with an electric mixer for 5 minutes or until thick and pale. Fold in chocolate.
  • 8
    Beat egg whites in a clean small bowl with electric mixer until soft peaks form. Gradually add remaining sugar, beating after each addition until sugar dissolves and mixture is glossy and firm.
  • 9
    Gently fold egg white mixture into egg yolk mixture. Add almond meal, combined sifted baking powder and cocoa, and butter; fold into chocolate mixture. Pour mixture into pan. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Leave brownie in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
Pomegranate syrup
  • 10
    Combine ingredients in a medium saucepan over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 1 cup. Cool.

Notes

Brownie can be made a day ahead; store in an airtight container until ready to use. Fresh raspberries can be expensive so, if you like, top this stack with frozen raspberries, strawberries or pomegranate seeds.

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