Name: Lamington ice cream
Prep time: 90 min
Cook time: 15 min
Total time: 345 min
Cuisine: Austrailian
Ingredients: 1 cup (250mls) full cream milk; 2 teaspoons (5gms) tapioca starch; 2 cups cream; 1/2 cup (110gms) white sugar; 1 teaspoon (10gms) glucose syrup; 1/2 teaspoon vanilla essence; 2 oz (55gms) sponge cake; 1/4 lb (125gms) fresh strawberries; 2 tablespoons (30gms) white sugar; 1/2 tablespoon lemon juice; 1 teaspoon (7.5gms) glucose syrup; 1/4 cup (25gms) cocoa powder; 2 tablespoons (30gms) white sugar; 1/4 cup (62mls) cream; 1/4 cup (62mls) water; 1 teaspoon (7.5gms) glycose syrup; 6 oz (170gms) sponge cake; 1/2 cup (40gms) desiccated coconut

Austrailian

Bowl

Cut up the sponge cake for the sponge cake ice cream.

Measure the milk.  Measure the tapioca starch.  Add two tables spoons of the measured milk and mix to form a slurry.

Add the milk, cream, sugar and glucose syrup to a small pot on the stove.  Heat on medium, stirring until the sugar and glucose syrup is dissolved.

Add the vanilla, sponge cake and tapioca starch slurry.  Mix well until sponge starts to soak up the mix.  Remove from heat.

Very carefully blend with a stick/immersion blender until smooth.

Transfer to a heatproof container and chill for at least four hours.

While the sponge cake ice cream mix is chilling, make the strawberry sauce and chocolate sauce.

Hull and slice the strawberries.  Blitz and strain.

Add the sugar, glucose syrup and lemon juice to a pot.  Heat on medium, stirring until sugar and glycose is dissolved.

Remove from heat and add strained strawberries.  Mix well, transfer to a heat proof container.  Cover and chill until needed.

Add the sugar, cocoa powder, cream and water to a small pot.  Heat on medium, stirring well.

Add the glucose syrup and mix further.  Remove from heat,  If you are having trouble getting a smooth sauce you can carefully blitz with an immersion/stick blender.

Strain, transfer to a heatproof container and chill until needed.

Put your storage container in the freezer to chill.

If you have a self refrigerating ice cream machine turn it on about ten minutes before churning, other wise take your freezer bowl out of the freezer right before churning.

Remove sponge cake ice cream mix from fridge and churn the ice cream.  It will be the consistency of soft serve when done.

While the ice cream is churning, set up your assembly area with chopped sponge cake pieces, chocolate sauce, strawberry sauce and coconut, storage container in the middle and ice cream once churned on the other side.

Working quickly, add one third of the sponge cake pieces, chocolate sauce, strawberry ice cream and coconut to the bottom of the storage container.

Add half the ice cream.  Mix briefly.  Repeat with one third of the sponge cake pieces, chocolate sauce, strawberry ice cream and coconut.

Add the rest of the ice cream and mix briefly.

Add the final layer of sponge cake pieces, chocolate sauce, strawberry ice cream and coconut.

Cover and freeze for at least four hours, or until firm.

To serve remove from the freezer, drizzle with a little extra chocolate and strawberry sauce if you want, dig in and enjoy@

Lamington ice cream

Utensils needed:

Overview

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Cuisine

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