:hat it is about ice cream that evokes such craving in us? Why is it that people from the very young to the really old love ice cream? The soft texture? The creamy sweetness? The suggestion it brings of birthdays, special occasions, the memories of holidays by the beach? In any tourist town all over the world you’ll find people wandering the streets licking ice cream. In Italy a scoop of gelato in a cone or cup is mandatory every afternoon during passaggiata (that lovely Italian past-time of dressing up and promenading the streets with friends and family.) Today’s ice creams and gelati are sophisticated, grown-up things, nothing like the ice cream cones of yesterday when the choice of flavours ran to vanilla, strawberry or chocolate, or all three at once in the much-loved and still-around Neapolitan ice cream. Today we are bewildered with choices: lemon meringue, truffle, avocado, green tea, gingerbread, basil…the list is endless. Aden Moriarty, executive chef at Relish Restaurant at the Noosa Springs resort makes an oldfashioned favourite ice cream to go with his sinful chocolate lava pudding. “I am a Kiwi, and our national ice-cream would be hokey pokey,” he said. “It is basically vanilla ice cream with chunks of honeycomb. “We make our own honeycomb in the Relish kitchen out of sugar and water and when it starts to turn golden we stir in one teaspoon of bi-carb soda. “The caramel in the pot starts to fluff up and expand which is pretty cool to watch. “You must be quick and then spread it onto a tray otherwise it starts to overcook and can become bitter to the taste when it is cool. “So keep it simple at home and use Crunchie Bars instead.”
Aden’s recipe is simplicity itself:
Take one litre of cream, fold in one small tin of sweetened condensed milk and then fold in three or four broken Crunchie Bars. Set in the freezer overnight and it’s good to go.