Warm choc-chip cookie with peanut-butter ice-cream

By Food24
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Ingredients (18)

for the peanut butter ice-cream:
500 ml milk
200 ml 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
3 eggs
2 tsp baking powder
2 cup flour
1 tsp cinnamon — ground
½ cup almond flour
1 cup dark chocolate
½ cup white chocolate — chopped
1 cup pecan nuts — chopped
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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.


Tahini choc chip banana bread

40-50 mins Preheat oven to 180°C and line a loaf tin with baking paper. Whisk together olive oil, tahini, brown sugar, eggs and vanilla extract. Stir in the mashed banana. Sift over the flour, baking powder and salt and fold in to combine. Add the ground almonds and mix to combine.

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