The Mitch and James's take on an old favorite from the country that brought you the Internet, the A-Bomb and Texas...
Make a vanilla base using the same recipe as Mint, but using about 2/3 of the sugar (and minus the mint leaves, of course). Stick it in the machine and when it starts to firm up, add little balls of uncooked cookie dough to the mix. We used "Auntie kaths" brand choc-chip. And that's it!
Verdict: Very rich. Tasty though. God bless America!
Monday, November 28, 2005
Sunday, November 20, 2005
Recipe: Mint
400ml milk
400ml cream
1 tsp vanilla essence
5 eggs
125g sugar
About 80g fresh mint leaves, finely chopped (one bunch from Coles)
Make the custard. Cool to room temperature. Add the cream and mint. Mix. Chill in the fridge if you have time, then stick it in the ol' machine. Easy!
Remarks: Seriously, this is the best flavour to date. Can't fault it!
400ml cream
1 tsp vanilla essence
5 eggs
125g sugar
About 80g fresh mint leaves, finely chopped (one bunch from Coles)
Make the custard. Cool to room temperature. Add the cream and mint. Mix. Chill in the fridge if you have time, then stick it in the ol' machine. Easy!
Remarks: Seriously, this is the best flavour to date. Can't fault it!
Recipe: Hazelnut Gelato
120g Hazelnuts
120g sugar
~750ml milk
1 vanilla bean/vanilla essence
6 egg yolks
Spread the hazelnuts on a bit of foil and grill for a while until the skins come off easily. Take off as much of them as yo ucan, then grind finely in a blender with 30g of the sugar.
Scrape out the seeds from the vanilla bean and add to the milk while heating. Do the custard thing with the eggs milk and the rest of the sugar. Mix in the nuts, chill then put it in the machine.
120g sugar
~750ml milk
1 vanilla bean/vanilla essence
6 egg yolks
Spread the hazelnuts on a bit of foil and grill for a while until the skins come off easily. Take off as much of them as yo ucan, then grind finely in a blender with 30g of the sugar.
Scrape out the seeds from the vanilla bean and add to the milk while heating. Do the custard thing with the eggs milk and the rest of the sugar. Mix in the nuts, chill then put it in the machine.
Saturday, November 12, 2005
Recipe: Lavender
1/4 cup of water
2 tbsp culinary lavender
1/4 cup sugar
2 tablespoons honey
2 cups cream
1 cup milk
5 egg yolks
Simmer water and lavender for a minute or two until reduced by half. Add sugar, dissolve and simmer a few minutes to thicken syrup. Stir in the honey and set aside.
Custardise the milk and eggs, then stir in the lavender syrup. Cool, then strain out the lavender. Stick it in the machine.
Verdict: Sophisticated!
2 tbsp culinary lavender
1/4 cup sugar
2 tablespoons honey
2 cups cream
1 cup milk
5 egg yolks
Simmer water and lavender for a minute or two until reduced by half. Add sugar, dissolve and simmer a few minutes to thicken syrup. Stir in the honey and set aside.
Custardise the milk and eggs, then stir in the lavender syrup. Cool, then strain out the lavender. Stick it in the machine.
Verdict: Sophisticated!
Recipe: Black Pepper
Courtesy of The Age - Good Weekend magazine 17/11/05
500ml Milk
6 egg yolks
150g caster sugar
500ml cream
2 tsp freshl cracked black pepper
pinch of salt(!)
Make the custard with milk, eggs and sugar. At this point The Age recommends passing the mixture through a sieve, but we didn't. Let it cool then mix in the cream pepper and salt, then let the machine do it's thing...
It's crazy but it works....
500ml Milk
6 egg yolks
150g caster sugar
500ml cream
2 tsp freshl cracked black pepper
pinch of salt(!)
Make the custard with milk, eggs and sugar. At this point The Age recommends passing the mixture through a sieve, but we didn't. Let it cool then mix in the cream pepper and salt, then let the machine do it's thing...
It's crazy but it works....
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