ICECREAM PRAPARATION

CHOCOLATE FUDGE SUNDAE

Cooking Time:
15 minutes

Ingredients (serves 4):

1 x 400g can sweetened condensed skim milk 100g good-quality dark cooking chocolate, broken into squares 12 scoops light & creamy 97 per cent fat-free vanilla icecream (Peters brand) 8 chocolate cream wafer biscuits

Method:
Place the condensed milk and chocolate in a small saucepan over 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 each serving 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.

Note:
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

melted chocolate for dipping fresh fruit. Use the cream wafers crumbled and mixed through the leftover ice-cream for a crunchy dessert.

STRAWBERRY SUNDAE

Cooking Time: 20
minutes

Ingredients:

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

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

Method:
Place 2 scoops of ice-cream in a bowl, add the strawberries 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.

COCONUT BOMBE

When cherries are in season, use 300g of pitted cherries instead of the frozen ones. Allow an extra 6 hours for freezing.

Ingredients:(Serves 8)

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

Method:
To make coconut ice-cream, combine cream, milk, glucose and shredded coconut in a saucepan and bring almost to the boil. Meanwhile, whisk egg yolks and sugar in a bowl until well combined, 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 sink one-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 freeze for 45 minutes or until very firm. To make cherry sorbet, combine sugar, lemon peel and 125ml (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 cherries have softened. Discard the lemon peel and transfer the mixture to a bowl. Cool for 15 minutes. Process mixture in a food processor until smooth. Strain through a fine sieve into a bowl, then stir in lemon juice.

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 x 38cm 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 of salt 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 of the 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 the remainder into the tray. Bake for 15 minutes or until golden and centre springs back when pressed with your fingertip. Cool in the pan and tray, then turn out sponge onto a wire rack. To assemble, lightly grease a 2.25L pudding basin and line base 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 pointing towards the centre of the base. Repeat with the remaining

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 over sponge, 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 (1/4 cup) water in a saucepan over lowmedium heat and stir until 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 of salt to soft peaks. With mixer on low speed, gradually add syrup 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 a hot 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

blowtorch, caramelise meringue evenly, then serve the bombe Alaska immediately.

Notes:
* 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.

BLACK FOREST TRIFLE

Cooking Time:
15 minutes

Ingredients: (serves 10)

2 x 600ml ctns thickened cream 2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into 3cm 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

Method:
Use an electric beater to beat the cream in a bowl until soft 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 onethird 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 the hazelnuts.

BUTTERSCOTCH DELIGHT

Cooking Time:
30 minutes

Ingredients:

1 cup firmly packed brown sugar 2 tablespoons butter 1 tablespoon vanilla 1 1/2 cups whipping cream

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

Method:
In a 1- to 2-quart pan over medium heat, stir brown sugar, 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 in butterscotch 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.