Indian chocolate brownies with homemade ice cream recipe

Ingredients

• 300 g self-raising flour
• 225 g granulated sugar
• 75 g cocoa powder
• 1 tsp baking powder
• handful of chocolate chips
• 360 ml fat free plain yogurt
• 240 ml water
• 4 cupfuls milk
• 6 tbsp condensed milk
• 5 cupfuls double cream
• 4 heaped tbsp cornflour
• 10 tbsp sugar
• 2 tsp vanilla essence
• 2 vanilla pods, split

Method

1. For the frozen dessert, reserve a little of the measured milk and bring the remainder to the boil in a saucepan.
2. Blend the cornflour with the reserved cold milk. Whisk this slurry into the hot milk, simmer for 1 minute and leave the thickened mixture to cool.
3. Blend the cooled base with the condensed milk, sugar, double cream and vanilla essence. Add the split vanilla pods and freeze for 2 hours.
4. Remove the vanilla pods, whisk the partly frozen mixture until light, then return it to the freezer until required.
5. For the brownies, heat the oven to 150°C (gas 2) and grease a baking tin. Combine the flour, granulated sugar, cocoa, baking powder and chocolate chips, then mix in the yoghurt and water.
6. Spread the batter in the tin and bake for about 30 minutes, until just set. Cut into squares and serve with the frozen dessert.