Amanda and Auré’s Favourite Things

From the Chocolate Throwdown

Homemade Ice cream and chocolate brownie

When it comes to food, Amanda and I are the same person. This makes her my favourite restaurant-going buddy, since whenever we go out to eat, all we need is one glance at the menu and, through some weird gluttonous unspoken communication, we already know what we’ll be sharing. This made her the obvious choice as a partner for the Chocolate Throwdown (also, I kind of think she’s awesome). We were inspired by Ben and Jerry’s fanciful ice cream flavours, specifically Jimmy Fallon’s Late Night Snack, which, among other things, features fudge-covered potato chip clusters. And since neither of us has an insane sweet tooth, we decided to balance out the sweetness by adding as many salty components as possible. So, let us now present our favourite things!

Homemade Ice cream and chocolate brownie

Vanilla bean ice cream
2 vanilla beans
3 cups 35% cream
1 cup whole milk
1 cup sugar
3 eggs
1 cup mini pretzels, very roughly chopped


1. With a knife, halve vanilla beans lengthwise and scrape the seeds into a large saucepan. Add the pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
2. In a large bowl, lightly beat the eggs. Add hot cream to the eggs in a very slow stream, whisking constantly (this step is very important so you don’t cook the eggs and it helps to have a trusty partner to whisk while you pour). Pour the mixture back into the pan.
3. Cook custard over low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and let cool. Cover the custard with wax paper (the paper should be in contact with the custard to avoid creating a film). Chill the custard for at least 3 hours and up to 1 day.
4. Freeze custard in an ice-cream maker. Stir in candied pecans and mini pretzels. Transfer ice cream to an airtight container and put in freezer to harden.

Candied pecans
400 g chopped pecans
2 tbsp. butter
¼ brown sugar


1. Melt the butter with the sugar in a non-stick pan over medium-high heat. Stir in the pecans until coated.
2. Transfer to a plate lined with wax paper and let harden.

Chocolate-covered bacon
12 strips of bacon
4 squares of Baker’s semi-sweet chocolate
Fleur de sel


1. Preheat oven to 425°F. Lay the strips of bacon in a single layer on a cookie sheet lined with parchment paper. Cook for about 25 minutes, until bacon is crispy. Let cool.
2. While the bacon is cooling, melt the chocolate in a pan.
3. Using a food brush, paint one side of the strips with the chocolate and sprinkle with the salt. Let harden.

Mini brownies
1 1/3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup unsalted butter
½ cup cocoa powder
4 squares of Baker’s semi-sweet chocolate
2 cups sugar
4 eggs
1 ½ teaspoons vanilla


1. Preheat oven to 350°F. Mix all-purpose flour, baking powder, and salt in a bowl.
2. Melt butter in a saucepan. Remove from heat. Add the cocoa powder and the chocolate and stir until melted. Blend in sugar, eggs, and vanilla.
3. Mix in dry ingredients.
4. Pour batter into mini muffin moulds and bake for 8-10 minutes, until a toothpick inserted in the brownies comes out clean.

Salted Jameson butterscotch
2 cups sugar
2 tbsp. fleur de sel
¼ cup of unsalted butter
⅓ cup 35% cream
Jameson whiskey


1. Pour the sugar in a frying pan and add just enough water to cover the sugar.
2. Without stirring, let the sugar and water simmer on medium-low heat until it becomes golden, about 10-15 minutes. You’ll want to watch the colour development closely, as it could burn quickly, which makes for a bitter caramel.
3. Remove pan from the heat, add unsalted butter while continuously swirling the mixture in the pan.
4. Once the butter has been fully incorporated, add the cream, salt and whiskey. Repeat the swirling motion until the mixture is consistent in colour and texture.
5. Drizzle the butterscotch over everything you eat. This is your life now.


In a small bowl, place one (or several!) mini brownies and smother with Jameson butterscotch. Add one scoop of ice cream and garnish with a strip of bacon. Die of happiness.

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One thought on “Amanda and Auré’s Favourite Things

  1. […] to make dessert for Aurélie’s birthday dinner. Not having a huge sweet tooth, as alluded to here, she instructed me to go nutty rather than chocolatey or fruity. And so the idea of making […]

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