Cheat’s vanilla ice-cream with lemon curd
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
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.