ICE Cream

Life & Style Weekend - - DELIGHTS - BY Ann Rickard

: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.

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