This is one of my most favourite desserts I've ever created. I love ice cream and this is a relatively simple way of making it at home. You could change the toppings up to whatever you desire but this makes for a very impressive dessert should you have guests coming over. The sweetness of the caramel is balanced by the depth of the dark chocolate ice cream and nuttiness of the cashews and of course all the textures together are a delight!
I love good ol chocolate ice cream but I love mint chocolate even more, you could add peppermint essence if you wanted to try that or swap the dark choc for white choc and stir through crushed Oreos or fudge brownie! Hmm now there’s an idea 💡
250g dark chocolate (I always use Whittaker's, between 50-72% cocoa)
1 cup milk
5 egg yolks
100g caster sugar
1 snack pack popcorn (about 20g)
180g brown sugar
1/4 cup milk
Line a loaf tin with two layers of cling film, ensure there is a 5cm overhang at each end.
Break up chocolate and place in a large, heat-proof bowl. Place a sieve over top and set aside.
Place milk in a small pot on medium heat and bring to a simmer.
While milk heats, in a bowl, whisk together egg yolks and sugar, until combined. When milk is simmering, very slowly pour milk into egg mixture, whisking constantly. Once all added, return mixture to pot and cook over low heat (do not boil) for 5-10 minutes, stirring constantly, until mixture thickens slightly and coats the back of a spoon.
Pour mixture through sieve onto chocolate, avoid any pieces of cooked egg getting through.
Whisk mixture until chocolate has completely melted and is smooth. Set aside to cool slightly (about 5 minutes).
In a bowl, whisk cream to soft peaks. Add cream to chocolate mixture and very gently but quickly fold together, until incorporated.
Transfer mixture to prepared tin, fold over excess cling film and place in freezer for at least 4 hours, preferably overnight. Remove from freezer and leave in the fridge for about 20 minutes to soften slightly before serving.
To make topping, heat a dry pot on medium heat and toast cashews for 2-4 minutes, until golden. Transfer to a large bowl with popcorn.
Return pot to heat and melt butter and brown sugar. Once combined, boil for 3 minutes. Remove from heat, carefully add milk and mix to combine (it will bubble up so add milk carefully and slowly). Return to heat and cook for 1 minute further.
Pour half the caramel sauce into bowl with popcorn and cashews and stir to coat evenly. Reserve remaining caramel sauce.
Remove semifreddo from tin and flip upside down onto a serving platter, removing the cling film. Adorn it with your caramel corn mixture. To serve, cut semifreddo into slices and top with remaining caramel sauce.