White chocolate, pecan and brown butter blondies

Method

1. For the white chocolate no-churn ice cream, put a heatproof bowl on top of a pan of lightly simmering water, making sure that the bottom of the bowl does not touch the water. Put the chocolate and a splash of the cream in the bowl and allow to melt, stirring from time to time.

2. Put the rest of the cream in a mixing bowl and whip until soft peaks form when the whisk is removed from the bowl.

3. Fold the whipped cream and melted chocolate together and pour into a freezer-proof container. Leave to set in the freezer.

4. To make the blondies, line a 24x24cm tray with greaseproof paper and preheat the oven to 180C/160C Fan/Gas 4.

5. Brown the butter: heat a thick-bottomed pan over a medium heat. Add the butter and whisk while you cook it. Once melted, the butter will first foam up a little before subsiding. Lightly browned specks will begin to form at the bottom of the pan and it will have a slightly nutty aroma. Immediately pour into a bowl to stop it browning further.

6. Whisk the brown butter and sugar together. Add the eggs, followed by the flour, baking powder, chocolate and pecans. Mix.

7. Tip into the lined tray and bake for 20–25 minutes, or until just cooked but still gooey in the centre. Leave the tray on a wire rack to cool completely – this helps the blondies set. Cut into squares.

8. To make the caramel, whip half of the double cream until soft peaks form when the whisk is removed from the bowl. Set aside.

9. Place the sugar into a dry pan and cook until you have a pale caramel colour. Add the cream and sea salt and whisk together.

10. Serve the blondies topped with the ice cream, a drizzle of caramel sauce and white chocolate shavings.