Sunshine Happytime (Golden Gaytime) Ice Cream

gaytime

Most Australians have grown up with Golden Gaytimes (and apparently in New Zealand they’re called Cookie Crumbles?), an ice cream on a stick that consists of toffee and vanilla ice-cream coated in milk chocolate then rolled in honeycomb biscuits.”It’s hard to have a Gaytime on your own” has been their tag line ever since the 80’s, which I feel shows that someone in the company had a great sense of humour. The tagline for my ice cream would be “Who would like a Happytime in the mouth?” a la Arrested Development.

A persistent Facebook campaign means that the beloved Golden Gaytimes have been released in tub form. Apparently a lot of people are excited about this development but I had a few questions. Will they add enough chocolate? How will they keep the biscuits crunchy? Will they keep the same BISCUIT TO ICE CREAM RATIO?! I decided to figure out my own version rather than spend the money on a tub and risk disappointment.

My first big decision was to go with just one type of ice cream flavour. To be honest I didn’t want to wait the time it would take to make two lots of ice cream so I settled on Salted Butter Caramel as my base flay-va. Making caramel is a bit terrifying at first (boiling sugar, what could go wrong?) but practice makes perfect. Just make sure that your spatula is heat proof or you will end up with poisonous and more importantly horrible tasting caramel.

I couldn’t find honeycomb biscuits anywhere so I figured chocolate coated honeycomb plus biscuits would work a treat. You will end up with a whole lotta honeycomb but you will eat half before the ice cream is even churned so don’t even worry yourself about it. The coconut oil in the chocolate helps the chocolate to melt quickly in your mouth, I hate it when you’re still chewing on a piece of chocolate long after the ice cream has melted away.

Space the stages out over a few days and this won’t be as much of a mission as it seems. I made the custard first, got it chilling away then got onto the honeycomb. If your ice cream machine has a tub that needs freezing beforehand get it done ASAP, even before you start the recipe. My freezer bowl has a permanent spot in my freezer but I’m aware that not everyone can cram it in there 24/7. You could always make your own biscuits but I felt it would be a shame to do all that work just to chop them up into little pieces.

Sunshine Happytime (Golden Gaytime) Ice Cream

Chocolate Coated Honeycomb (Adapted from Hokey Pokey over at Nigella.com):

100g caster sugar

4 tbsp golden syrup

1 1/2 tsp bicarbonate of soda

250g milk chocolate

4 tbsp coconut oil

Line a large baking tray with baking paper then spray lightly with oil.

Place the sugar and golden syrup in a medium saucepan, mix together then place over medium heat.

The mixture will melt then start to bubble, allow to bubble without stirring for 3 minutes (if you have a thermometer the temperature should reach 150-154 C or 300-310 F).

Quickly but thoroughly mix in the bicarbonate of soda, the mixture will expand rapidly.

Turn out onto the prepared baking tray and leave to cool completely.

Line a slice tin with baking paper.

In a large microwave-safe bowl place the chocolate and coconut oil, melt gently in the microwave ( I use 80% power and do 30 second bursts).

Using you sharpest knife cut the honeycomb into small pieces (1 cm cubes) and quickly mix into the melted chocolate.

Pour into the prepared slice tin and smooth the mixture down evenly, place in the freezer until set.

Cut the block into small pieces (1cm cubes), store in the freezer until assembling your ice cream.

Ice Cream Base (Adapted from Salted Butter Caramel Ice Cream over at David Lebovitz):

2 cups milk, divided

1 1/2 cups caster sugar

60g salted butter

1/2 tsp sea salt

1 cup thickened cream

5 large egg yolks

1 tsp vanilla extract

8 butternut snap biscuits

Pour 1 cup of the milk into a medium bowl and place a strainer over the top, set aside.

Spread the sugar in a large saucepan over medium heat.

When the sugar starts to melt use a heatproof spatula to gently stir the un-melted sugar near the hot parts of the saucepan.

Stir until all of the sugar has dissolved (don’t worry about some lumps).

Cook at the same heat until the caramel starts to smoke and smell like it’s burning.

Remove from the heat and and whisk in the butter and salt, add the cream once the butter has melted.

Parts of the caramel may harden but put the saucepan back on low heat and stir until all hardened bits have melted.

Stir in the remaining cup of milk.

In a small bowl whisk together the yolks then ladle in some of the warm caramel mixture and keep whisking.

Add this back into the saucepan with the rest of the caramel mixture and cook on low heat, mixing and scraping the bottom of the saucepan constantly with a heatproof spatula.

Cook until the mixture thickens or the temperature reaches 71-77 C (160-170 F).

Pour the mixture through the strainer set over the milk, remove the strainer and stir in the vanilla.

Cover with glad wrap, pressing it onto the surface of the custard to prevent a skin forming.

Chill in the fridge overnight.

Freeze in your ice cream machine according to manufacturer’s instructions.

While your ice cream is churning chop the biscuits into bite-sized pieces, keep in the freezer until you assemble your ice cream.

When the ice cream has finished churning layer it with the chocolate coated honeycomb and biscuits, you will need two 1L containers to fit all the ice cream and mix ins (You will probably have leftover honeycomb, it won’t last long).

Allow to freeze for at least 4 hours if not overnight.

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Honey Peanut Butter Ice Cream with Dark Chocolate Swirl

pbicecream

The last few months have been hectic but satisfying. I’m working more which makes me really appreciate my leisure time. The way I’m choosing to spend my down time at the moment is basking in the glory that is Bridezillas. Watching crazy people makes me feel normal by comparison and I can’t help but point out to The Boyfriend how happy he should be with me. My immersion is getting to the point that hysterically yelling “I’m calling off the wedding!” is becoming the normal response to any kind of opposition. The best part is definitely the passive aggressive narration, it really is a cut above normal reality show standards. It has also strengthened decision to never, ever help anyone to plan and execute a wedding (sorry, Sarah).

With less time for recreational cooking I have to get my priorities in order and with the humidity that the citizens of Brisbane are subjected to on a daily basis, ice cream is very much at the top of my list. I’m still working my way through Jeni’s Splendid Ice Creams at Home and loving every minute of it. I had all of the ingredients for this in my fridge and pantry, my favourite kind of recipe. Whenever I try to drip chocolate into ice cream to create freckles, it reaches a critical point where the chocolate starts clogging up the spinning blade in my machine. Rather than blow my motor I find that it’s easier to layer the rest of the chocolate in the tub with the ice cream. If you have a fancier ice cream machine than me you might not even run into this problem (and if having your ice cream machine jam up with chocolate isn’t a first world problem, I don’t know what is).

Honey Peanut Butter Ice Cream with Dark Chocolate Swirl

Adapted from The Buckeye State Ice Cream from Jeni’s Splendid Ice Creams at Home.

2 cups milk

1 tbsp plus 1 tsp cornflour

3 tbsp cream cheese, room temperature

1/2 cup peanut butter (if using salted, omit the salt from the recipe)

1/2 tsp fine sea salt

1 1/4 cups thickened cream

2/3 cup caster sugar

2 tbsp glucose syrup

2 tbsp honey

115g dark chocolate

2 tbsp coconut oil

In a small bowl mix together 3 tbsp of milk with the cornstarch to create a slurry, set aside.

In a bowl large enough to hold the finished mixture whisk together the cream cheese, peanut butter and salt (if using) until smooth, set aside.

In a medium saucepan combine the remaining milk, cream, sugar, glucose and honey, bring up to a boil over medium heat and boil for 4 minutes.

Remove from the heat, whisk in the cornstarch slurry, return to the heat and stir for 1 minute until mixture has thickened.

Remove from the heat and gradually whisk into the prepared peanut butter mixture until smooth.

Cover the mixture with cling film, pressing it down on to the surface to prevent a skin forming.

Chill overnight in the fridge.

Churn according to the manufacturer’s instructions.

While the mixture is churning, melt the chocolate and coconut oil together, stirring until smooth.

In the last minute of churning, start drizzling in the chocolate mixture (if the chocolate starts jamming up the machine, layer the chocolate in the tub with the ice cream instead).

Transfer the mixture into a 1L capacity container and freeze overnight.

Strawberry Cheesecake Ice Cream + Places to Visit in Perth

strawcheesecakeicecream

I’m back from Perth! It was a whirlwind of brunches and family parties, with sooo much good food. We made repeat appearances at Ootong and Lincoln and I drank the tastiest Iced Coffee of my life at Typika, not to mention their insane Pulled Pork Quesadillas with Salsa (hopefully I will have a copy cat recipe up at some point).

typika

We had Tomato and Chilli Mussels at Little Creatures and ate Arepa’s and freshly fried Donuts at the Freo Markets. I tried the Hashbrown with Poached Eggs at the Little Stove Cafe and at The Roasting Warehouse I absolutely monstered the Cornbread with Maple Bacon, Poached Eggs and Salsa (this one would be super easy at home).

maplecornbread

This ice cream recipe is un-related to my trip to Perth (I didn’t get any photos of my food over there). It’s crazy easy and delicious, make it for the person in your life who can never get enough cheesecake.

Strawberry Cheesecake Ice Cream

Adapted from David Lebovitz’s Cheesecake Ice Cream from The Perfect Scoop.

Strawberry Swirl:

2 1/4 cups chopped strawberries

1 cup caster sugar

Combine the strawberries and sugar in a medium saucepan over medium-high heat, bring to a boil for 5-8 minutes (until it reaches 105 C).

Allow to cool slightly then push through a fine sieve to remove the seeds.

Cover with cling film (press the cling film on to the surface of the syrup to prevent condensation) and chill completely in the fridge before using.

Ice Cream:

250g cream cheese

1 lemon

1 cup greek yoghurt or sour cream

1/4 cup thickened cream

1/4 cup milk

2/3 cup sugar

big pinch of salt

Cut the cream cheese into small pieces then place in a blender.

Zest the lemon directly into the blender then add all of the other ingredients and puree until completely smooth.

Transfer the mixture to a bowl and cover with cling film (pressing it onto the surface of the mixture) then chill thoroughly in the fridge.

Churn in your ice cream machine according to manufacturer’s instructions, then transfer to a 1L container in alternating layers with the Strawberry Swirl.

Chill for at least 4 hours before eating.

If you have any extra Strawberry Swirl then add it to the ice cream as you eat it.

Strawberry Ice Cream (No Churn!)

strawberryicecream

Here is an easy one for you to try this weekend, no ice cream machine required. What am I doing this weekend? I’m going to Melbourne, woop woop! 4 days of eating out for every meal and no cooking, how will I cope?! (No really, I go a bit crazy when I can’t cook). The Boyfriend and I weren’t content with winging it foodwise, although the food scene in Melbourne is so good that you can just walk into a random restaurant and it’s likely to be awesome. We planned and booked all the places that we’ve seen on cooking and travel shows that made us dribble a little. There’s Rumi, Half Moon, Lucy Liu and Spice Temple to name a few. If there is radio silence over the weekend it’s because I’ll be in a constant food coma and unable to use technology properly.

Strawberry Ice Cream (No Churn!)

Adapted from The World’s Easiest Homemade Ice Cream Recipe over at Redfly Creations.

1 cup strawberry puree

1 cup plain yoghurt (I used Greek)

1 tin (395g) sweetened condensed milk

pinch of salt

lemon juice to taste

Mix all of the ingredients together, starting off with 1 tsp of lemon juice, tasting and adding more for preference.

Transfer to a 750ml capacity container and freeze overnight.

Sweet Corn Ice Cream with Strawberry Swirl

strawberryswirl

Yet another tub of ice cream that I polished off without much help. It made me regret all of the time I’ve spent NOT adding berry swirls to ice cream. I didn’t use up all of my strawberry sauce when I layered it up with the ice cream so every time I spooned into the tub I would pour over some more , ready for the next freezer raid. The sweet corn flavour didn’t come through a whole lot (maybe my corn wasn’t super flavourful?) but it tasted like the best vanilla ice cream, if you’re keen for a stronger sweet corn experience you could double or even triple the amount of corn. The swirl gives you a different experience from just a strawberry ice cream, you alternately get creamy ice cream then tangy swirl, I couldn’t get enough of it. Use whatever berries are in season and cheap, the original recipe used black raspberry’s which I totally would have gone for if they had been at the markets.

Sweet Corn Ice Cream with Strawberry Swirl

Adapted from Jeni’s Sweet Corn and Black Raspberry Ice Cream from Jeni’s Splendid Ice Creams at Home.

Strawberry Swirl:

2 1/4 cups chopped strawberries

1 cup sugar

Combine the strawberries and sugar in a medium saucepan over medium-high heat, bring to a boil for 5-8 minutes (until it reaches 105 C).

Allow to cool slightly then push through a fine sieve to remove the seeds.

Cover with cling film (press the cling film on to the surface of the syrup to prevent condensation) and chill completely in the fridge before using.

Ice Cream:

1 ear of sweet corn

2 cups milk

1 tbsp plus 1 tsp cornflour

3 tbsp cream cheese

1/2 tsp fine sea salt

1 1/4 cups thickened cream

2/3 cup caster sugar

2 tbsp glucose syrup

2 tbsp vodka

Husk the corn then cut off the kernels and place them in a medium saucepan, then scrape the corn cob with a knife to collect any remaining liquid (do this over the saucepan to collect it).

In a small bowl mix the cornflour with 2 tbsp of the milk to create a slurry, set aside.

In a mixing bowl large enough to hold the finished mixture whisk together the cream cheese and salt, set aside.

In the medium saucepan where you placed the corn add the rest of the milk, cream, sugar and glucose syrup and bring to a boil over medium-high heat for 4 minutes.

Pour through a strainer into a bowl, using a spoon to scrape the kernels and release the flesh from the tougher outer cases.

Return the mixture to the saucepan and put back on medium-high heat, whisk in the cornflour slurry.

Bring back to a boil for 1 minute, stirring until thickened.

Pour the mixture into the prepared bowl with the cream cheese and whisk until completely smooth, then add the vodka and mix well.

Cover with cling film, pressing it down onto the surface of the mixture to prevent a skin forming.

Chill in the fridge overnight.

Churn according to manufacturer’s instructions, then transfer to a 1L capacity container, layering it frequently with the chilled strawberry swirl (I put mine in a squeeze bottle which makes it a lot easier).

Freeze for at least 4 hours before eating.

If you have any strawberry swirl left over add it to the ice cream as you eat it!

Double Dough Ice-cream

cookiedough

Making ice-cream using the Jeni method is so easy it barely even feels like cooking any more. I’ll make the base, pop it in the fridge to chill and stand around looking confused because my cooking itch hasn’t been satisfactorily scratched. The bowl for my ice-cream machine permanently lives in my freezer now, just because of all the times I’ve spotted an ice-cream recipe that I NEED to make immediately. This is one of those recipes, in case that wasn’t glaringly obvious. The ice-cream itself tasted like cookie dough from the brown sugar, hence the doubling down. It turned into the holy grail of ice-cream textures, one that doesn’t freeze completely hard so you can scoop away at a moments notice. It always helps to add a few tablespoons of alcohol but leave it out if you’re in any way concerned about feeding it to children or P-Platers. Why do I mention P-Platers? I’m traumatised by an episode of Cops where a poor kid had alcohol in his system from eating Tiramisu, the famously boozy Italian dessert. The things us cooks have to worry about. Hardest lyf.

Double Dough Ice-cream

Barely adapted from Megan’s Double Dough Ice-cream over at Take a Megabite. Adapted from Jeni’s Ice Cream Base from Jeni’s Splendid Ice Creams at Home.

Cookie Dough:

70g butter, melted

1/4 tsp sea salt

1/3 cup brown sugar

1/4 cup plain flour

1/4 tsp vanilla extract

1/2 cup dark chocolate chips

Line a small tray with baking paper.

Mix the butter, salt and sugar together for about 5 minutes (just to help the sugar dissolve a little bit).

Mix in the flour and vanilla extract, then the chocolate chips.

Pour the mixture onto the prepared tray and spread it to around 1/2 inch thick.

Cover with another piece of baking paper and allow to chill in the fridge until firm.

Chop into small pieces and store in the freezer until needed.

Ice-cream Base:

2 cups milk

1 tbsp plus 1 tsp cornflour

3 tbsp cream cheese

1/2 tsp sea salt

1 1/4 cups thickened cream

2/3 cup brown sugar

2 tbsp glucose syrup

2 tsp vanilla paste

3 tbsp liqueur (I used a cookies and cream liqueur)

Mix 2 tbsp of the milk with the cornflour to make a slurry, set aside for later.

In a bowl large enough to hold the finished mixture whisk the cream cheese with the salt.

Combine the rest of the milk with the cream, sugar, glucose and vanilla paste in a medium saucepan.

Bring to the boil for 4 minutes then take off the heat and mix in the cornflour slurry, return to the heat and mix for 1 minute until thickened.

Pour into the prepared mixing bowl, add the liqueur and whisk until the cream cheese is incorporated.

Cover with cling film and press it onto the surface to prevent a skin forming.

Chill overnight.

Churn in an ice-cream machine according to manufacturer’s instructions then mix in the cookie dough pieces just before transferring to a 1L capacity container (have an extra container ready because this mixture makes just over 1 L).

Freeze for 4 hours before eating.

Hong Kong Milk Tea Ice-cream

milktea

If you have been to Sunnybank (or most Chinese restaurants?) you might be familiar with Hong Kong Milk Tea, Chinese black tea sweetened with condensed milk and served hot or cold. As a group my household is addicted to the cold version and are sure to order it when we venture out there. I’m a little proud of this recipe because I came up with the idea and developed the recipe by myself like a big girl, although the ice-cream base is still my favourite one from Jeni’s Splendid Ice Creams at Home. You could use loose leaf black tea if you have it but you’ll need to do a bit of research to figure out the conversion measurements. Are you sick of me posting ice-cream recipes yet? At least it isn’t another lime one.

Hong Kong Milk Tea Ice-cream

Recipe by Ainsley Badman, adapted from Jeni Britton Bauer’s Ice Cream Base from Jeni’s Splendid Ice Creams at Home.

2 cups milk

1 tbsp plus 1 tsp cornflour

12 black tea bags

1 cup thickened cream

2/3 cup sweetened condensed milk

2 tbsp glucose syrup

big pinch of salt

Take 2 tbsp of the milk and mix it with the cornflour in a small bowl to make a slurry, set aside.

Place the rest of the milk in a medium saucepan with the tea bags, bring up to a bare simmer then cover and allow to steep off the heat for 1 hour.

Take out the tea bags, squeezing them to remove as much liquid as possible.

Whisk the cream, condensed milk, glucose and salt into the milk mixture.

Bring to a boil over medium-high heat for 4 minutes then take off the heat and whisk in the cornflour slurry, return to the heat for 1 minute, stirring with a heatproof spatula.

Pour into a medium mixing bowl and cover with cling film, pressing it down onto the surface of the mixture to prevent a skin forming.

Chill overnight in the fridge.

Churn in an ice-cream machine according to manufacturer’s instructions then transfer to a 1L capacity container.

Freeze for 4 hours before eating.