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Brownie and pistachio ice cream slices
45 m active | 6 h total
Nutrition facts per serving:
  • Energy in kcal about 447
  • Fat about 26g
  • Carbohydrates about 40g
  • Protein about 11g
This is needed
This is needed for 600 g
Brownie mixture
  • 50 g butter
  • 1 egg
  • 100 g dark chocolate, finely chopped
  • 50 g sugar
  • 2 egg white
  • 10 g white flour
  • 10 g shelled ground almonds
  • 2 tsp cocoa powder
  • 0.25 tsp baking powder
Ice cream
  • 60 g unsalted, shelled pistachios
  • 5 dl milk
  • 2 fresh egg yolk
  • 90 g sugar
To decorate
  • 0.25 tsp sea salt
  • 20 g unsalted, shelled pistachios, coarsely chopped
Tools
  • One ovenproof dish (holding approx. 2 ½ l), greased.
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And that's how it's done
And that's how it's done
Brownie mixture
Melt the butter in a pan. Add the chocolate and stir to melt, allow to cool slightly. Using the whisk on a mixer, beat the egg, egg whites and sugar until light and fluffy, stir in the melted chocolate. Combine the flour, almonds, cocoa powder and baking powder, mix into the batter, transfer to the prepared tin and smooth down.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the brownie from the tin and leave to cool on a rack. Line the tin with cling film, return the brownie to the tin the other way up.
Ice cream
Puree the pistachios with the milk, warm in a pan. Remove the pan from the heat. Whisk the egg yolks and sugar in a bowl. Pour in half of the pistachio milk, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve and onto the brownie.
To decorate
Scatter pistachios and salt over the ice cream mixture. Cover and freeze for approx. 5 hrs. Cut the ice cream into slices and serve immediately.

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