Welcome to our new episode of Nailed It! The rules are simple: recreate a cult classic dish from scratch and pass a taste test. For this round, we challenged Wazza to recreate the classic Gaytime ice cream - an Australian favourite. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel from 12pm, here: youtube.com/deliciousaustralia
INGREDIENTS
VANILLA ICE CREAM
- 1/2 can condensed milk
- 300ml thickened cream
CARAMEL ICE CREAM
- 1/2 can top n fill caramel
- 300ml thickened cream
- 2 tbs malted milk powder
- 3-4 drops orange food colouring (optional)
CHOCOLATE GANACHE
- 200g milk chocolate, very finely chopped
- 150ml full cream milk
BISCUIT CRUMB
- 1 cup (150g) self-raising flour
- 2 tbs caster sugar
- 2 tbs brown sugar
- 100g unsalted butter, melted and cooled
- 1 egg yolk
1.
For the vanilla ice cream, place the condensed milk and cream in the bowl of a stand mixer fitted with the whisk attachment and whisk until thick. Divide among 12 small silicone ice cream moulds and insert a wooden popsicle stick in each. (If you are working in batches, keep the mixture in the fridge until you are ready to fill more moulds.) Smooth the surface of each ice cream, and place in the freezer for 4 hours or until frozen and firm.
2.
For the caramel ice cream, place the caramel, cream and malt powder in the bowl of a stand mixer fitted with the whisk attachment and mix until combined. Add the food colouring (if using) and whisk until thick. Place a spoonful of caramel ice cream mixture in the base of each of the large silicone moulds. Remove vanilla ice creams from their moulds and place into the centre of each of the larger moulds. Cover with caramel mixture, ensuring the vanilla centre is fully encased, and smooth the surface. Place in the freezer for 4 hours or overnight until frozen and firm.
3.
For the chocolate ganache, place the chocolate in a heatproof bowl. Place the milk in a saucepan over medium-high heat, bring to a simmer, then immediately pour over the chocolate and set aside for 5 minutes. Stir until smooth, then leave to thicken at room temperature for 2 hours.
4.
For the biscuit crumb, preheat oven to 180°C (160°C fan-forced). Combine all ingredients in a bowl with ½ tsp salt and bring together with your hands. In batches, push the mixture through a colander onto a baking tray lined with baking paper, being sure to not overcrowd the tray. Bake for 10 minutes or until golden, then cool completely. Repeat with remaining biscuit mixture.
5.
Remove the frozen ice creams from their moulds. Dip into the cooled chocolate ganache, allowing any excess to drip off, then coat in the biscuit crumb. Place on a baking tray lined with baking paper and freeze for at least 1 hour or until the chocolate ganache is completely set.
0 Comments