Chocolate brownie, caramel crunch and peanut butter ice cream

Method

• step 1

  To make the ice cream, heat the milk, cream and vanilla to just below boiling point. Whisk the egg yolks and sugar together in a mixing bowl. Whisk the hot milk mixture into the eggs and whisk together.
  Put the mixture back on the heat and cook until thickened, stirring constantly to avoid scrambling the eggs. When thickened, take off the heat and stir in the peanut butter. Cool and churn in an ice-cream machine. Freeze.

• step 2

  Heat the oven to 180C/fan 160C/gas 4. Melt the butter and chocolate together in a heatproof bowl over – but not touching – simmering water. Using an electric whisk, mix the eggs and sugar until light and pale.

• step 3

  Whisk the chocolate and butter into the egg mixture, then slowly fold in the flour and cocoa. Add the white and milk chocolate chunks and mix well. Pour the mix into a 20 x 20cm lined brownie tin. Bake for 25 minutes.

• step 4

  To make the honeycomb, line a baking tray with baking paper. Put the golden syrup, sugar and 2 tbsp water in a deep pan. Heat gently until the sugar dissolves then boil until a golden caramel. Add the bicarbonate of soda, but be careful as the caramel will rise dramatically. As soon as it rises, pour onto the baking tray. Cool then break into bits.

• step 5

  To serve, warm the brownie and break into pieces. Serve pieces of brownie and honeycomb with a scoop of ice cream and decorate with caramel sauce.