It has come to my attention recently that most of us take many of life’s wonders and pleasures for granted. And along with this, we all seem to lose that sense of wonder and curiousity as we grow older; no longer do we ask why the sky is blue or why toothpaste is always white. So, even though I’ve never had much of a sweet tooth, nor would I consider myself much of a philosopher – I have decided to take on one of life’s big questions this weekend: where does ice-cream come from (other than out of a tub)? And more importantly – can it be made at home?
And just over an hour later, it was evident that the answers to the above questions are resounding “YES’s”, with the downside being that without an ice cream machine, it would have been impossible – the only alternative that I can think of is to stand inside a industrial freezer with the tub of custard and stir the mixture manually while it turned into the said product (as an ice cream maker is exactly that – a freezer that stirs custard to ice cream. Funky huh?) Also, it was a lot of fun as well, mostly due to the fact that you are reassured that what ever you do – it would turn out creamy and delicious. Of course, common sense prevails, I would never anticipate pate flavoured ice cream to be much of a crowd pleaser…
Fig, honey and macadamia ice cream
- 2.5c milk +0.5c
- 3 egg yolks
- 1.5 tsp cornflour
- 1.5 heaped tbsp fig jam + 1.5 heaped tbsp honey (or all honey, to taste)
- 1 cap brandy (2 tsp)
Heat 2.5c milk to simmer in saucepan, then whisk egg yolks, cornflour and remaining milk until smooth.
Pour approx 1c hot milk into egg yolk mixture while mixing before pouring back into saucepan. Heat over low heat until custard thickens. Take off heat immediately. Mix in fig jam/honey and brandy,taste and adjust sweetness. Cool in fridge over night before churning in ice cream maker.
- 1/2c roasted macadamias, crushed into small pieces
- 5 dried figs
- 1tbsp honey
- 1tbsp brown sugar
Finely chop figs. Put in saucepan with honey and brown sugar and 1/4c water, then cook over low heat until figs are softened and sauce slightly thick (may need to add more water/honey/sugar to taste). Take off heat and let cool. When ice cream is done, stir macadamias and figs through.
Makes approx 1 litre
(I would like to acknowledge Beck, chef-extraordinaire and friend, for providing the recipe & her ice cream factory, Eton for smashing the macadamia nuts and mushing the figs)
Eatery Of The Week:
- DOC Pizza & Mozarella Bar – 299 Drummond St, Carlton. Victoria. (03) 9347 2998 No bookings.
The antipasto was brilliant as was the pizza with lemon. An unexpected combination but really quite fantastic. Also, the music there is so bad it’s awesome – it’s like eurovision.