ICECREAM PRAPARATION

7/31/2019 ICECREAM PRAPARATION

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15 minutes


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1 x 400g can sweetened condensed skim milk

100g good-quality dark cooking chocolate, broken intosquares

12 scoops light & creamy 97 per cent fat-free vanilla ice-cream (Peters brand)

8 chocolate cream wafer biscuits

Place the condensed milk and chocolate in a small saucepanover low heat. Cook, stirring with a metal spoon, for 2-3

minutes or until the chocolate melts (see microwave tip).

Remove fudge sauce from heat and set aside.

Kids' task: Place a scoop of vanilla ice-cream in eachserving glass. Drizzle with half the chocolate fudge sauce.

Continue layering with the remaining ice-cream and fudge

sauce. Serve immediately with the chocolate cream

wafers.

Microwave tip: Place the condensed milk and chocolate in a

heatproof, microwave-safe bowl. Heat, uncovered, on

High/800watts/100%, stirring every minute, for 1-2

minutes or until melted and smooth. Leftovers: Use the


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melted chocolate for dipping fresh fruit. Use the cream

wafers crumbled and mixed through the leftover ice-cream

for a crunchy dessert.

20 minutes

2 small scoops strawberry ice-cream 4 strawberries, hulled, halved 2 tbs strawberry sauce


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3 marshmallows, quartered Whipped cream, to serve 1 tbs 100s and 1000s 1 maraschino cherry, to garnish

Place 2 scoops of ice-cream in a bowl, add thestrawberries and drizzle with the strawberry sauce.

Scatter with the marshmallows, add a dollop of

whipped cream and sprinkle with 100s and 1000s. Top

with maraschino cherry.


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When cherries are in season, use 300g of pitted cherries

instead of the frozen ones. Allow an extra 6 hours for

freezing.

330g (1 1/2 cups) caster sugar 4 egg whites 80ml (1/3 cup) thickened cream 250ml (1 cup) milk 1 1/2 tbs liquid glucose 25g (1/3 cup) shredded coconut, toasted 6 egg yolks 75g (1/3 cup) caster sugar 150ml coconut cream 110g (1/2 cup) caster sugar 1 lemon, rind peeled into strips, juiced 280g frozen pitted cherries Vegetable oil, to grease 10 egg yolks 220g (1 cup) caster sugar 6 egg whites 75g (1/2 cup) plain flour, sifted 40g cornflour, sifted

80g unsalted butter, melted, cooled


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To make coconut ice-cream, combine cream, milk, glucoseand shredded coconut in a saucepan and bring almost tothe boil.

Meanwhile, whisk egg yolks and sugar in a bowl until wellcombined, then gently whisk in coconut cream. Whisking

continuously, gradually add milk mixture to yolk mixture

and whisk gently to combine. Transfer to a clean saucepan

over medium heat and stir continuously with a wooden

spoon until mixture is thick enough to coat the back of the

spoon (dont boil).

Strain through a fine sieve into a bowl. Place in a sinkone-third full with iced water and cool, stirring

occasionally, for 15 minutes. Cover with plastic wrap and

refrigerate for 45 minutes. Churn in an ice-cream machine

until frozen. Transfer to an airtight container and freezefor 45 minutes or until very firm.

To make cherry sorbet, combine sugar, lemon peel and125ml (1/2 cup) water in a saucepan over medium heat and

cook, stirring, until sugar dissolves. Cover with a lid, bring

to the boil and cook for 5 minutes. Add cherries, reduce

the heat to low and simmer for 3 minutes or until cherrieshave softened. Discard the lemon peel and transfer the

mixture to a bowl. Cool for 15 minutes.

Process mixture in a food processor until smooth. Strainthrough a fine sieve into a bowl, then stir in lemon juice.


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Refrigerate for 45 minutes, then churn in an ice-cream

machine for 35 minutes or until frozen.

To make sponge, preheat oven to 160C. Grease a 26cm x38cm oven tray and an 18cm springform pan with oil, then

line both with baking paper. Using an electric mixer, whisk

egg yolks and 110g (1/2 cup) sugar until thick and pale.

Using an electric mixer, whisk egg whites and a pinch ofsalt to soft peaks. Add remaining 110g (1/2 cup) sugar, 2

tbs at a time, whisking after each addition until combined,

to stiff peaks. Using a metal spoon, fold in one-third ofthe egg white mixture into the yolk mixture, then gently

fold in remaining egg white mixture. Fold in flours, then

the butter.

Spoon 2 cups batter into the lined pan and spread theremainder into the tray. Bake for 15 minutes or until

golden and centre springs back when pressed with yourfingertip. Cool in the pan and tray, then turn out sponge

onto a wire rack.

To assemble, lightly grease a 2.25L pudding basin and linebase with baking paper. Cut sponge rectangle in half

widthwise, then trim each half to make 2 x 18cm x 26cm

rectangles. Cut each rectangle lengthwise into 4 x 4.5cm x

26cm rectangles, then cut each in half on the diagonal to

make 16 long triangles.

Place 1 triangle in the pudding basin with the tip pointingtowards the centre of the base. Repeat with the remaining


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triangles to make a snug sponge layer with no gaps,

trimming the tips to fit. Trim sponge layer 2cm from the

top of the basin. Freeze for 10 minutes to firm.

Spread a 2cm-thick layer of coconut ice-cream oversponge, leaving a cavity for the cherry sorbet. Spoon

sorbet into cavity and level. Top with the sponge round; it

should sit inside the pudding basin. Cover with plastic wrap

and freeze for 4 hours or until firm.

To make Italian meringue, combine sugar and 60ml (1/4cup) water in a saucepan over lowmedium heat and stiruntil sugar dissolves. Brush down the side of the pan with

a wet pastry brush to prevent sugar crystals forming.

Increase heat to medium and cook, without stirring, for 4

minutes or until syrup reaches 115C on a sugar

thermometer (see Notes).

Using an electric mixer, whisk egg whites and a pinch ofsalt to soft peaks. With mixer on low speed, gradually addsyrup in a slow, steady stream, then increase speed to

high and whisk for 10 minutes or until stiff and glossy.

Invert pudding basin onto a plate. To remove basin, wipe ahot tea towel over, then lift the basin. Working quickly,

spoon the meringue over the bombe, then using an off-set

spatula or palette knife, spread evenly in a swirl pattern.

To make spikes, using your fingertips, lightly and quickly

pull the meringue all over (see Notes). Using a kitchen


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blowtorch, caramelise meringue evenly, then serve the

bombe Alaska immediately.

* You can also make spikes in the meringue by using a

palette knife. Place a little on the tip of the knife, then

lightly touch against meringue on bombe and quickly pull

away. Repeat all over bombe.

15 minutes


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2 x 600ml ctns thickened cream

2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into3cm pieces

60ml (1/4 cup) cherry brandy or kirsch 600g bought chocolate custard 1kg cherries, stems removed, pitted 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped

Use an electric beater to beat the cream in a bowl untilsoft peaks form.

Arrange one-third of the sponge over the base of a 3L(12-cup) capacity serving dish. Drizzle over 1 tablespoon

of cherry brandy or kirsch. Pour over one-third of the

custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover

and place in the fridge for 6 hours or overnight to chill.

Top with remaining cherries and sprinkle over thehazelnuts.


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30 minutes

1 cup firmly packed brown sugar

2 tablespoons butter 1 tablespoon vanilla 1 1/2 cups whipping cream


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2 cups half-and-half (light cream) 6 large egg yolks

In a 1- to 2-quart pan over medium heat, stir brownsugar, butter, and vanilla until butter is melted, sugar is

dissolved, and mixture is bubbly, 3 to 4 minutes. Whisk in

1/2 cup whipping cream until smooth; remove butterscotch

mixture from heat.In a 3- to 4-quart pan over medium-high heat, combine

remaining 1 cup whipping cream and the half-and-half;

bring to a simmer.Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2

cup of the warm cream mixture into egg yolks, then pour

egg yolk mixture into pan with cream. Stir constantly over

low heat just until mixture is slightly thickened, 2 to 4

minutes. Immediately remove from heat.Pour through a fine strainer into a clean bowl and whisk inbutterscotch mixture. Chill until cold, stirring occasionally,

about 2 hours; or cover and chill up to 1 day.Freeze mixture in an ice cream maker according to

manufacturer's instructions. Serve softly frozen, or

transfer ice cream to an airtight container and freeze

until firm, at least 6 hours or up to 1 week.Nutritional analysis is per 1/2 cup.


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ICECREAM PRAPARATION

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