Mars ice cream bars are delicious…except that fatty, cheap tasting chocolate coating. O, and the ice cream:caramel ratio is all wrong. So after the success of my Cheat’s Salted Caramel Ice Cream I thought I’d have a go at recreating the flavours of a Mars bar.
This is what I did….
Ice cream Ingredients
500ml tub of ready made custard. I used Waitrose’s essential one because it isn’t too sweet.
40g Horlicks. Or ovaltine or other malted milk powder.
10-30ml boiling water from the kettle.
I mixed the Horlicks with enough hot water to make a paste with no lumps. I added in a little custard, stirred it about and added it back into the custard to ensure it spread through properly. At this point it tastes quite sweet but don’t worry, the freezing takes the edge off the sweetness. I put the custard mix into the ice cream machine and let it do its thing. If you don’t have a machine you can use a shallow plastic tub with a lid and whisk it up every hour till it’s set.
Meanwhile, make ganache
40ml double cream
I really don’t like big chunks of chocolate in ice cream so I decided to make a ganache instead. I used 60% dark chocolate but use what you fancy. Chop it up small and place on a bowl. Warm the cream in the microwave for 15 sec or so. Pour onto the chocolate and stir till smooth.
Let it cool a bit. If you want choccy chunks use slightly less cream and pour thd warm ganache onto a piece of silicone or greaseproof paper. Roll it up into a tube and pop it into the fridge until the ice cream is done.
When the ice cream machine is done, layer up the ice cream and ganache in a freezer proof tub until they are all used up. Cover thd surface with greaseproof paper.
When it’s time to serve let the ice cream ripen for 20 mins in the fridge so it scoops easily. Top with caramel sauce or dulce de leche.
If you wanted to make this as a fancy pudding, you could use silicone moulds to set the ice cream in and use the ganache and caramel as drizzles.
I ummmed and aaaahead about making these for ages. It sounded too good to be true. On one hand I thought it should work because nutella would act as the fat, flour and sugar. But then I thought it doesn’t have the correct ratios for the perfect cake described in this book. So I read a few reviews and they were all raving about how good these are and I saw a similar recipe in Nigella’s last book. Despite the red flags I thought I’d give it a go, I couldn’t bear the thought of this recipe being fantastic without me knowing about it.
4 large eggs
1 cup (about 270g) nutella
I cheated a tiny bit and added a few extras, I don’t know if they made much difference if I’m honest but they were
A pinch of salt
1 tsp vanilla extract
40g chopped, toasted hazelnuts
Preheat oven to 170°C, line an 8″ square tin.
Whisk the eggs with the salt until they have tripled in volume, about 8 mins or so.
Meanwhile, warm up the nutella either in a hot water bath or the microwave until it is runny and smooth.
Whisk the vanilla into the eggs then on low-medium speed pour in the nutella in a slow steady stream. The mix will deflate but that is normal apparently. Fold in the nuts.
Pour into prepared in and bake for 20-25 mins until it is set and there’s no wobble.
Nigella’s version of the recipe advised to wrap these and let them sit overnight….she was right. I couldn’t wait so I had a bit while still warm and when completely cold and it tasted overwhelmingly like a sweet omelette…absolutely disgusting! But I did as I was told and unusually it wasn’t difficult to leave them alone for a day(or two). When I unwrapped them I was suprised to see that they had indeed become fudgier and altogether much more agreeable in both taste and texture.
But still a long, long way off what I would expect from a brownie. Yes it’s a quick and easy recipe (if you have an electric mixer) but I’d rather take the time and trouble to make something really delicious. Like this!
Not that kind of adult brownies, the type that aren’t for kids. These are dense and gooey, squishy and chocolatey with a delicious flavour that kids just won’t understand. This is probably my favorite brownie recipe ever! It only takes about 5 minutes to make the batter and is all mixed up in 1 saucepan. Even if you think you can’t bake you can manage these!