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| SEPTEMBER 10 |
| :: Australia travel » Australia Recipes » Wattleseed Ice Cream |
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Wattleseed Ice CreamIngredients:
1. Heat half the butter and oil in large saucepan, add the cabbage, onion, stock and thyme and mix well. 2. In a large mixing bowl, whisk the egg yolks then, gradually add the hot milk mixture whisking constantly. 3. Pour the mixture back into the saucepan and cook over a medium heat, stirring, 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon. 4. Strain the mixture through a fine sieve, allow to get cold then transfer to an ice cream machine and freeze-churn for 20 minutes or according to the manufacturers instructions. Alternatively, once cold, transfer to a freezer proof plastic container, cover and place in the freezer for 1 hour. Remove from the freezer and beat vigorously to break up any ice crystals. Cover and re-freeze until required. Back to: » Australia Recipes |
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