- makes 600 g serves
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 50 g milk (see Note)
- 20 g golden syrup
- 20 g skim milk powder
- 1 g sea salt flakes
- 300 g thick cream (see Note)
- 1 vanilla bean, seeds scraped (see Note)
- 150 g condensed milk
- 50 g evaporated milk
- Cacao nibs, smoked sea salt flakes, to serve
For the Pedro Ximénez cherries
- 200 g frozen morello cherries, pitted
- 30 g caster sugar
- 50 g Pedro Ximénez sherry
Cooling time: 20-30 minutes
Freezing time: 4 hours or up to overnight
Instructions
- Place a large container with a lid in the freezer to chill.
- Heat the milk in a small saucepan over low heat. Whisk in the golden syrup, milk powder and salt, stirring to dissolve the milk powder. Pour the mixture into a jug, then refrigerate until it reaches 10-15˚C.
- Combine the cream, vanilla bean seeds, condensed milk and evaporated milk in a large, stainless-steel bowl and whisk with an electric hand mixer to soft peaks.
- While mixing, gradually pour the chilled milk mixture into the cream mixture, whisking until it forms soft peaks – aerating the mixture as much as possible. Pour into your chilled container and freeze for 4 hours to overnight.
- Meanwhile, make the Pedro Ximénez cherries. Heat the cherries and sugar in a medium frying pan over medium heat, cooking until the sugar dissolves and begins to bubble. Pour over the Pedro Ximénez and bring to the boil. Simmer for 2 minutes, then remove from the heat and allow to cool to room temperature before using.
- When ready to serve, divide scoops of vanilla ice-cream between serving bowls. Top with the Pedro Ximénez cherries, then sprinkle with cacao nibs and smoked salt.
Note
- For best results, try use Jersey milk for this recipe – the higher fat content gives a richer and creamier taste to the ice-cream. Thick cream in this recipe refers to double cream.
- Save the vanilla bean from this recipe to store in sugar to make vanilla sugar!
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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