Blackcurrant cheesecake ice cream

 

 

Serves 6

 

Preparation and cooking times

Prep 15 mins

Cook 20 mins

plus cooling, churning and freezing

 

 

 

•  
• Ingredients
• 150g tub cream cheese , beaten
• 100g blackcurrant conserve
• 5-6 shortbread biscuits, crumbled into chunks
• 1 plump vanilla pod
• 300ml full-fat milk
• 300ml double cream
• 100g golden caster sugar
• 4 egg yolks

1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).
2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it’s just about to boil. Stir in the cream cheese then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
4. Sandwich layers of the ice cream in the container with large dollops of blackcurrant conserve and chunks of biscuit. Freeze until solid.

Tip

For the best flavour, infuse the vanilla in the milk and cream for a few hours if possible.

Churning by hand blender

Place the chilled custard in a plastic jug or tall freezer-proof container and put it in the freezer. When it’s slushy, blitz it with a hand blender. Repeat the process two more times and leave to freeze until scoopable.

Golden rules

When making homemade custard, you need to cook it as slowly as possible and it must never boil. You are trying to cook the eggs without scrambling them, so put them on the lowest heat possible. You must also stir your custard continuously, making sure the wooden spoon comes into contact with the bottom and all corners of the pan.

Churning by machine

Simply pour in the cooled custard and churn until it’s frozen, then transfer it to a chilled container.

Churning by hand

Put your cooled mix in a metal bowl in the freezer. When it becomes slushy, whisk it hard. Place back in the freezer and repeat the process two more times, then leave to freeze until scoopable. Finally, transfer to a smaller container, adding chunks or ripples if you want.

 

Enjoy.

 

 

 

Beef casserole with parmesan dumpling

Warm up with this hearty casserole – a Taste.com.au member favourite!

Ingredients (serves 4)

• 1kg gravy beef, cut into 2cm chunks
• 1 tbs olive oil
• 1 onion, chopped
• 6 bacon rashes, chopped
• 500g button mushrooms, halved
• 4 whole garlic cloves, peeled
• 2 tbs plain flour
• 2 cups (500ml) beef stock
• 1 cup (250ml) red wine
• 2 fresh thyme sprigs
• 3 bay leaves
• 50g butter
• 2 cups (300g) self-raising flour
• 1/2 cup (45g) parmesan
• 3/4 cup (185ml) milk

Method

1. Brown 1kg gravy beef, cut into 2cm chunks, in 1 tbs olive oil over medium heat. Transfer to plate. Add 1 onion, chopped, 6 bacon rashes, chopped, 500g button mushrooms, halved, and 4 whole garlic cloves, peeled and cook until soft. Stir in 2 tbs plain flour.
2. Add 2 cups (500ml) beef stock, 1 cup (250ml) red wine, 2 fresh thyme sprigs and 3 bay leaves. Bring to the boil. Reduce heat to low, add beef and simmer covered for 1 1/2 hours. Spoon into a 2 litre (8 cup) ovenproof dish.
3. Preheat oven to 200°C. Rub 50g butter into 2 cups (300g) self-raising flour. Stir in 1/2 cup (45g) parmesan and 3/4 cup (185ml) milk. Bring together. Roll into 20 balls. Place on beef. Bake for 20 minutes.

Beef and crispy noodle stir-fry

A sticky hoisin and honey sauce and a sprinkle of crunchy noodles are the secrets to this vegie-packed stir-fry.

Cooking Time

30 minutes

Ingredients (serves 4)

• 
  
• 300g (1 1/2 cups) jasmine rice
• 750ml (3 cups) cold water
• 1 1/2 tbs rice bran oil or vegetable oil
• 400g beef stir-fry strips
• 1 brown onion, halved, cut into thin wedges
• 1 medium carrot, peeled, thinly sliced
• 125g baby corn, halved lengthways
• 125g green round beans, trimmed, halved
• 2 tbs cold water, extra
• 2 tbs soy sauce
• 1 tbs hoisin sauce
• 1 tbs fresh lime juice
• 2 tsp honey
• 40g (1/2 cup) Chang’s Crunchy Noodles

Method

1. Place the rice in a large sieve. Rinse under cold running water for 15 seconds or until the water runs clear. Drain. Bring the water to the boil in a large saucepan over high heat. Stir in the rice. Cover and bring to the boil. Reduce heat to very low. Cook for 15 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.
2. Meanwhile, heat a wok over high heat. Add 1 teaspoon of oil. Swirl to coat. Add one-third of the beef and stir-fry for 2 minutes. Transfer to a plate. Repeat, in 2 more batches, with remaining oil and beef, reheating the wok between batches.
3. Heat remaining oil in wok. Add onion and reduce heat to medium-high. Stir-fry for 2 minutes or until soft. Add carrot, corn and beans. Stir-fry for 3 minutes. Add the extra water and stir-fry for 1 minute or until the water evaporates and the vegetables are tender crisp.
4. Combine the soy sauce, hoisin sauce, lime juice and honey in a small bowl. Add the beef and soy sauce mixture to the wok and toss to combine.
5. Divide the rice among serving bowls. Top with the stir-fry and sprinkle with the noodles. Serve immediately.

Notes

• Cook’s tip: Stir the rice when you add it to the pan – this stops it clumping together.