Ice cream ingredients

Combine sugar, milk powder and stabilizer
Heat milk, cream to 40 degrees, add dry ingredients gradually while whisking or blending.
Pasteurize at 85 degrees then cool rapidly to 4 degrees
Add goat curd and yoghurt, blend with an immersion blender until completely smooth.
Incorporate lemon juice
Transfer mixture into Pacojet beakers, freeze at -20 degrees for a minimum of 2 hours.
Process with Pacojet immediately before service.

Brownie

Weigh out all dry ingredients (apart for the brown sugar)into a bowl and combine whilst doing this line a baking tin with grease proof paper.
weigh out water and brown sugar and bring to a boil. Combine the sugar/water solution whist hot with the rest of the dry ingredients
pour mix into the bread tin and bake at 170 degrees fan 2 for 40 minutes
once cooked remove from tin leave on a baking rack to cool
once cooled slice and cook in brown butter until gooey and crush
Dish is completed with shaved black truffle on top.