The idea for this came to me when I was running home on Wednesday night. One minute I was counting the cars roaring through the Mount Victoria tunnel, the next I was sprinting down Moxham Ave to get home and write my idea down before I forgot it. See, running does improve your life in ways you could never have imagined. I’m not sure Tracy Anderson tells Gwyneth Paltrow to think of icecream during her personal training sessions, but she probably should…
Anzac Biscuit Icecream
This is extremely easy and fun to make, but if making the Anzac crumble seems a bridge too far (or you have some Anzac Biscuits left over from yesterday), you could just crush five or six Anzac biscuits up and stir them through the icecream mixture as detailed below.
For the Anzac crumble:
1/4 cup brown sugar
1 Tbsp golden syrup
1/4 cup rolled oats
1/4 cup desiccated coconut
1/4 cup plain flour
For the icecream:
3 egg yolks
3/4 cup lightly packed brown sugar
375ml (1 1/2 cups) cream
Make the crumble first. Heat the oven to 180C and line a baking tray with a piece of baking paper measuring about 30cm by 30cm.
Melt the butter in a medium saucepan, then add the sugar and golden syrup. Stir well, then remove from the heat and add the oats, coconut and flour. Mix well, then tip onto the baking paper. Spread out in a thin, even layer and put in the oven for 7-10 minutes, until golden and bubbling. Set aside – it will harden as it cools. When it’s cold, make the icecream.
Put the egg yolks and brown sugar in a bowl and beat (with electric beaters, unless you have forearms of steel) until pale and thick. Pour in the cream and beat until soft peaks form. Take about two-thirds of the Anzac mixture and crumble it over the top. Fold it in gently, then pour the whole mixture into a lidded plastic container. Freeze for at least four hours, until firm. Reserve the rest of the Anzac mixture to crumble over the top when you serve the icecream.
Have a wonderful weekend, everyone. Make this icecream and it will be, I promise x