Indulgent ice-cream Lemon & passionfruit meringue log and more
The weather’s warming up and that can only mean one thing – it’s time for ice-cream!
MILK CHOCOLATE, CARAMEL & PEANUT BUTTER CONES MAKES 6 CUPS PREP 15 MINS + CHURNING + FREEZING COOK 1 0 MINS
In a small saucepan, combine 300ml milk, 150g chopped milk chocolate and 1 split vanilla bean. Stir over medium heat until chocolate melts and is well combined. Remove from heat and set aside 5 minutes. In a medium bowl, beat 3 egg yolks with 2 tbsp caster sugar until thick and pale. Slowly whisk in milk mixture. Return to a clean saucepan. Stir on medium heat 4-5 minutes until mixture thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature. Whisk 300ml tub thickened cream into chocolate custard mixture. Pour into chilled bowl of an ice-cream machine and churn following manufacturer’s instructions (about 40 minutes). Fold 380g can caramel top’n’fill, ¾ cup crunchy peanut butter in small chunks and ½ cup chopped chocolate peanuts through ice-cream mixture. Transfer to a 6-cup freezer container. Smooth surface and cover with plastic wrap. Freeze 4 hours until firm. Serve in scoops. Sprinkle with extra chopped chocolate peanuts.s.
LEMON & PASSIONFRUIT MERINGUE LOG MAKES PREP 6 CUPS 15 MINS + CHURNING + FREEZING COOK 10 MINS
In a medium saucepan, combine 1 ½ cups milk, 1 ½ cups cream, 1 split vanilla bean and 2 strips lemon peel (pith removed). Bring almost to boiling point on medium. Remove from heat and set aside 5 minutes to infuse. Meanwhile, in a large bowl, whisk 6 egg yolks with ⅔ cup caster sugar until very thick and pale. Strain milk mixture into a large jug. Gradually whisk milk into yolk mixture to combine. Return mixture to clean saucepan. Stir on medium heat
4-5 minutes until it thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature. Pour into chilled bowl of an ice-cream machine and churn following manufacturer’s instructions (about 40 minutes). Partially fold 1 cup lemon curd, ½ cup fresh passionfruit pulp (about 6 passionfruit) and 5 crushed pavlova nests through. Pour into two 9 x 20cm bar pans. Freeze 4 hours until firm. Unmould, top with extra crushed pavlova nest and passionfruit pulp. Serve in slices.