Cheat’s vanilla ice-cream with lemon curd

donna hay - - Favourite Things Enduring Classics -

3 cups (750ml) sin­gle (pour­ing) cream

1 cup (250ml) milk

1 cup (160g) ic­ing (con­fec­tioner’s) sugar, sifted 1 ta­ble­spoon vanilla ex­tract lemon curd 3 eggs

2 egg yolks

1 cup (220g) caster (su­perfine) sugar 1 ta­ble­spoon finely grated lemon rind ½ cup (125ml) lemon juice

150g cold un­salted but­ter, chopped

Place the cream, milk, ic­ing sugar and vanilla in a large jug and whisk to dis­solve the sugar. Di­vide the mix­ture be­tween 2 large zip-lock bags, press­ing out as much air as pos­si­ble, and seal. Lay each bag flat on a bak­ing tray and freeze for 2½ hours or un­til firm and just frozen.

While the ice-cream is freez­ing, make the lemon curd. Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to com­bine. Pour the mix­ture into a large saucepan over medium heat and cook, stir­ring, for 2 min­utes or un­til the sugar has dis­solved. Re­duce the heat to low and grad­u­ally add the but­ter, 3 pieces at a time, stir­ring con­tin­u­ously un­til melted. Con­tinue to cook, stir­ring con­tin­u­ously, for 4–6 min­utes or un­til the mix­ture is thick­ened and coats the back of a spoon. Strain im­me­di­ately into a medium bowl, cover with plas­tic wrap and re­frig­er­ate for 1 hour or un­til cold.

Re­move the ice-cream from the freezer and, us­ing your hands, bend each bag to break up the mix­ture into small pieces. Place the mix­ture in a food pro­ces­sor and process for 2–3 min­utes or un­til just smooth, break­ing up any large pieces with a spoon. Spoon the ice-cream into a 2-litre-ca­pac­ity metal tin and swirl with 1 cup of the lemon curd. Freeze for 2–3 hours or un­til firm. Serve. SERVES 8 (LEMON CURD MAKES 1½ CUPS).

Note: You can store left­over lemon curd in an air­tight con­tainer or ster­ilised jar in the re­frig­er­a­tor for up to one week.

“My very first kitchen mem­ory is of mak­ing lemon curd with my grand­mother. These days, I love us­ing my mother’s well-loved dou­ble boiler (com­plete with a makeshift han­dle my fa­ther fash­ioned for it) to make a jar of this cit­rus sauce. And what bet­ter way to lemon curd use than to swirl it through my ul­ti­mate creamy treat – home­made vanilla ice-cream?”

“This cookie is so much more than it seems on its choco­late-dot­ted sur­face. ded­i­ca­tion per­fec­tion. To me, it rep­re­sents the it takes to strive for

It’s taken years to get this chewy cookie just right, with its molten choco­late cen­tre, per­fect bal­ance of sug­ars and crispy out­side – years, and a never-give-up at­ti­tude. My tire­less team tests each recipe we share, just right. time af­ter time with­out com­plaint, un­til it’s Each bite of this cookie re­minds me of what un­wa­ver­ing per­sis­tence can achieve. For­ever in my mind is you, the reader, try­ing my recipes at home, putting your trust in us. I hope you en­joy these cook­ies as much as I do. ”

chewy choco­late chip cook­ies

200g cold un­salted but­ter, chopped

1 cup (175g) brown (light brown) sugar ¾ cup (220g) white (gran­u­lated) sugar 1 tea­spoon vanilla ex­tract

2 ta­ble­spoons milk

1 egg

2 cups (300g) plain (all-pur­pose) flour ¼ tea­spoon bak­ing pow­der

¼ tea­spoon bi­car­bon­ate of (bak­ing) soda ½ tea­spoon ta­ble salt

300g dark choco­late, chopped

Pre­heat oven to 160°C (325°F). Place the but­ter, brown sugar and white sugar in the bowl of a stand mixer and beat on low speed un­til just com­bined. In­crease the speed to medium and beat for 8 min­utes or un­til pale and creamy, scrap­ing done the sides of the bowl. Add the vanilla, milk and egg and beat for 2 min­utes or un­til light and fluffy.

Sift in the flour, bak­ing pow­der, bi­car­bon­ate of soda and salt and beat un­til com­bined. Add the choco­late and stir to com­bine. Roll heaped ta­ble­spoon­fuls of the mix­ture into balls and place on lightly greased bak­ing trays lined with non-stick bak­ing pa­per, leav­ing enough room for the mix­ture to spread. Cook for 12–14 min­utes or un­til golden brown. Al­low to cool on the trays for 5 min­utes be­fore trans­fer­ring onto a wire rack to cool com­pletely. Serve. MAKES 22.

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