I’m pretty sure the devil that sits on my shoulder wouldn’t stereotypically be a little guy dressed in red with a pointy tail and horns.  I suspect it would take the form of a doughnut.  I don’t suspect he would look much different than this to be honest.

I’ll be happily grating cheese in my kitchen and he’ll murmur “Just a little bit more”. Or I’ll be watching Jim make carbonara and hear him whisper “just a splash more cream”.

For instance the other day I was making the custard base for this frozen custard, and the moment I thought about subbing out the double cream for creme fraiche and he just pops up and says “Put brownies it in, bitch”.  I put brownies in it.  No shame.

 So this is a smooth frozen custard, lightened with creme fraiche, with brownie chunks to satisfy the little doughnut we all have inside of us.

Serves two hungry adults

Ingredients
200ml semi-skimmed milk
2 eggs yolks
3tbsp caster sugar
1/2 tsp cornflour
1/2tsp vanilla extract
100ml creme fraiche (I used a reduced fat one)
75gr firm, cakey brownie

Method
1, First make a thick custard base by heating the milk up to a gentle simmer.  Whisk the egg yolks with the caster sugar, cornflour and vanilla extract in a separate heat proof bowl.
2, Pour the hot milk over the beaten egg mix slowly, whisking constantly.
3, Return to the pan (through a sieve if you got a couple of lumps) and set over a low heat.  Slowly, heat the custard, not letting it boil until it has really thickened up to the consistency of soft whipped double cream.
4, Pour into a shallow bowl to cool it quicker and when it has cooled completely beat through the creme fraiche.
5, Churn this in an ice cream maker or alternatively pop it into a freezer-safe dish in the freezer and give it a good beat every 20 to 30minutes.  When it is starting to take on the consistency of that cheap vanilla ice cream I remember firmly from my childhood, stir through the brownie chunks.  Store in the freezer, letting it soften slightly before serving.

I’m entering this into Kavey Eat’s Bloggers Scream for Ice Cream and Choclette’s We Should Cocoa this month who have joined forces to create We Should BSFIC. You can check out Kavey’s blog here (and read all about BSFIC) and Choclette’s blog here (and read all about We Should Cocoa).