Treat me: Anzac Biscuit Icecream

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:
50g butter
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

My Christmas message

Do you want to know what I was doing at 6am yesterday morning? I was ironing a tablecloth. Actually, I was ironing two tablecloths, after discovering the first one was sporting red wine stains. Then I ironed an apron and a shirt. Actually, I ironed two shirts, after having a ‘what to wear’ crisis. Then I cleaned the kitchen, swiped away a few cobwebs, took the Small Girl to nursery and made a mad dash through the supermarket.

The reason for all this housewifeliness was that I was getting ready for a video shoot at our place – a spur-of-the-moment ‘let’s make a Christmas food video for work’ sort of thing. You can see the results here. Please pay special attention to the tablecloth.

As a disclaimer, I have to explain that the reason I look panicked in the intro is that the videographer had just got a call to a press conference across town and we had to film it in about two minutes. It was fun though. Sort of. At least now I can understand why the Queen always looks a bit frosty in her Christmas message. She’s probably been up early ironing…

Sweet New Zealand – November 2012

You might think The Hobbit is the only game in town in little old New Zealand this month, but you’d be wrong. Very wrong. The sensible among us have been hiding out until it all goes away, while the very sensible have been baking up a storm (you’ve got to have something to do while steadfastly ignoring breathless and blanket coverage of just. one. movie, don’t you?).

Here’s the Sweet New Zealand roundup for November.

First out of the gate was Frances of Bake Club, who set a high standard with these dazzling Rainbow Cupcakes. Aren’t they fab?

Next came Zo at Two Spoons – a very elegant blog, I must say – with this Rhubarb and Coconut Cake.

If you’ve ever wondered how to make clotted cream, lovely Lesley of Eat,Etc, has the answer. I won’t give the game away completely but it involves a slow cooker. Genius.

And if you’ve ever wondered how to make an equally lush but non-dairy treat, Lissa at My Kitchen Rebellion has the answer to that: it’s Vegan Dark Chocolate Velvet Pie. Lissa also has lots of good advice on adopting a plant-based diet, should you be that way inclined.

Even if you don’t like the sound of Orange Mango French Toast with Honey Roasted Strawberry Compote, you need to check out the very cute strawberry crockery on Sue’s post at Couscous and Consciousness. The strawberry jug is particularly adorable (and the French toast looks great too!)

Brave Monica of Delissimon made her Sweet New Zealand debut with these Rose with French Vanilla Cupcakes – welcome, Monica, do come again (and bring more cupcakes).

Should you be reaching a bit of a sugar low by now, one of these high-protein, low-sugar, gluten-free Hazelnut and Orange Cookies, made by Nicola at I Cook Family. Nicola is a chef and nutrition consultant and her blog has lots of good, useful info, especially if you’re feeding little people.

Speaking of little people, marvellous Michelle, aka Mummy to three boys and one of the Munch crowd, found the time to whip up these Double Chocolate and Raisin Biscuits. I don’t know how she does it, but I’m glad she did.

It’s been years since I ate a Moro bar, but Anita’s incredible Moro Gold Max Caramel Cupcakes (try saying that quickly) make me want to dash to the shops. I’d probably need to run to the shops in Taupo (ie, nearly 400km away) to burn them all off afterwards, but I reckon it’d be worth it. There are lots of similarly tempting things on Anita’s blog, On To The Plate. Read it at your own peril.

The ever-glamorous Mairi at Toast belongs to a supper club and her Sweet NZ entry this month – Passionfruit Mousse – comes from one of her recent soirees. Darling, it’s gorgeous.

Bridget of After Taste is a woman after my own heart – in her Sweet NZ post this month she declares you can never have too many lemons. Here’s her latest lemony creation – Lemon Cornflake Slice.

It’s beginning to smell a lot like Christmas over at Pease Pudding, where Alli has been baking Spelt and Rye Spiced Biscuits. I could really go for one of these right now, couldn’t you? And would you mind putting the kettle on too?

The last word goes to the unstoppable Alessandra Zecchini, founder of Sweet New Zealand, who has gone all-out this month with no less than FOUR entries from her blogs. Yes, that’s blogs, plural.
Here’s the Fig Cupcakes from her Only Recipes blog…

Next up, Marinated Strawberries with Greek Yoghurt and Dried Lychees from what I think of as her main blog, Alessandra Zecchini.

Then there are the Pineapple Agar Agar Jellies from her vegan blog

She also got her talented daughter in on the act, with this video showing how to make sugar roses. Amazing!

That’s all from Sweet New Zealand this month. Have a great weekend everyone x