Roasted Onion and Garlic Dip
Makes approx 3 cups
1 whole head garlic
4 brown onions, diced
2 Tablespoons olive oil
1 cup sour cream
250g cream cheese
1 Tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon finely ground white pepper
1. Preheat oven to 120C (100 fan forced).
2. Slice the top off the head of garlic and place on an oven tray with diced onions. Drizzle the lot with olive oil and roast in the oven for 1 3/4 hours, stirring the onions every 20 minutes or so. Remove the garlic after 45 minutes or when the flesh is very soft. Set aside to cool. Keep cooking the onions until they are soft, deeply golden and fragrant. If any of the pieces on the edges have hardened or gone black, discard them. Set aside to cool.
3. Squeeze the flesh out of the cloves of garlic. It should come out easily. In a bowl, combine the sour cream, cream cheese, balsamic vinegar, salt, pepper, garlic flesh and cooled onions. Mix well.
Orange Sherbet (Icecream Maker)
1 Tablespoon orange zest
1 cup white sugar
2 cups fresh orange juice
2 Tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup cream
1. In a blender, mix the orange zest, sugar, orange juice and lemon juice.
2. Strain into a medium sized bowl which has a pouring spout.
3. Place in the freezer until cold (about 30-60 minutes) but don’t let it freeze.
4. Whip cream and vanilla with electric mixer until soft peaks form.
5. Turn mixer down to low and gently pour the orange mixture down the sides of the mixer bowl until it is all combined with the cream.
6. Pour mixture into an icecream maker and churn as to manufacturer’s instructions.
7. After about 25 minutes or when mixture is thick, pour into a plastic container and freeze until firm.
Lemon Curd Ice Cream
1/3 cup (75g) caster sugar
3 egg yolks
600ml thickened cream
1/4 teaspoon vanilla extract
300g good-quality lemon curd (see note)
Limoncello liqueur (optional), to serve
1. Stir sugar in a small pan with 150ml water over low heat until dissolved. Increase heat to medium and simmer for 3 minutes.
2. Meanwhile, place yolks in the bowl of an electric mixer and beat for 1 minute until frothy. Slowly pour warm sugar syrup over yolks, beating constantly until cool.
3. In a separate bowl, lightly whip cream and vanilla to soft peaks, then use a spatula or spoon to gently fold into the egg mixture. Gently fold in the curd to combine.
4. Churn mixture in an ice cream machine according to manufacturer’s instructions, then freeze until firm. If hand-churning, see note. Scoop into serving bowls and serve with chilled limoncello if desired.
Basic Vanilla Ice-Cream
4 egg yolks
125g caster sugar
2 tsp vanilla extract
# Beat egg yolks, sugar and vanilla until light and fluffy.
# Stir through milk and cream.
# Pour into ice-cream maker and churn until ready.
Berry: Add blended frozen berries while ice-cream is churning.
Lemon: Stir through some lemon curd after ice-cream has finished churning.
Macadamia and Honey: While ice-cream is churning, add 100g crushed macadamia nuts and 1 Tbsp honey.
Choc Mint Ice-Cream
Makes 1 Litre
9 egg yolks
3/4 cup caster sugar
1 1/2 cups milk
2 teaspoons vanilla essence (or vanilla bean paste)
Few drops green food colouring
200g packet choc mint slice biscuits, chopped
1. Place a large metal container in the freezer to chill. Using a balloon whisk, whisk egg yolks and sugar in a large heatproof bowl until pale and creamy. Heat milk and cream in a medium saucepan until mixture just comes to the boil, then pour slowly into egg mixture, whisking slowly but constantly until well combined.
2. Pour mixture into a clean saucepan; stir over very low heat for 10 minutes, or until mixture has thickened enough to coat the back of a spoon. Stir in vanilla.
3. Cool to room temperature, stirring occasionally to release heat and prevent skin forming. Tint with food colouring. Pour custard into chilled metal container. Freeze for about 4 hours, stirring occasionally.
4. Transfer mixture to a chilled bowl. Using an electric mixer, beat until smooth. Fold in biscuit and transfer to metal container. Cover tightly with foil; freeze overnight or until firm. Remove from freezer about 15 minutes before serving. Scoop and serve.