|for the peanut butter ice-cream:|
|8||eggs — just the yolks|
|125 g||castor sugar|
|2 Tbs||peanut butter|
|for the warm choc-chip cookie|
|150 g||butter — salted|
|1 cup||brown sugar|
|½ cup||white granulated sugar|
|2 tsp||baking powder|
|1 tsp||cinnamon — ground|
|½ cup||almond flour|
|1 cup||dark chocolate|
|½ cup||white chocolate — chopped|
|1 cup||pecan nuts — chopped|
Start with the peanut butter ice-cream.
Heat the milk and cream together slowly.
Mix the egg yolks and sugar in a bowl.
Pour the warm milk mixture over the eggs.
Cook the mixture on a very low heat to form a thin custard.
Add the peanut butter while the mixture is still warm.
Blend the mixture in an ice-cream machine.
For the choc-chip cookies, preheat the oven to 180°C.
Soften the butter slightly and add the sugars to it.
Mix in the eggs one at a time.
Add the flour, almond flour and cinnamon to the mixture and mix well.
Mix the chopped chocolate and nuts into the mixture.
Place 2 spoons of the mixture in a small oven-proof bowl.
Bake at 180°C for 12-15 min until it is light golden and soft to the touch.
Serve immediately and top with peanut-butter ice-cream.
Reprinted with the permission of Chef Jenny Ward.