My favourite thing to cook is normally something new.
I definitely have my old favourites, sometimes on non-stop rotation, but there is nothing quite like learning a new skill and making something different and wonderful. I remember this exciting feeling as a teenager when I realised if I really wanted to eat something that I had longed after (Vanilla Slice come at me) then I could just make it myself.
I now keep this rule going at my house with my own children. We call it the “chef’s privilege” and it means that if you really want to eat something, you can have it, as long as you are willing to put in the effort to make it yourself.
Strawberries from Queensland are cheap, sweet and abundant at the moment. Blood oranges are also in season. I made up this recipe one hot Summer’s evening in response to the beautiful fresh strawberries that I had in my kitchen. This recipe combines strawberries and cream to excellent effect with a little added crunch on the top.
My kids really love it when I serve home-made ice-cream (like I am some kind of genius) but a really good quality vanilla would work well too.
Enjoy.
Dani xx
Blood Orange strawberries with vanilla ice-cream & praline crumbs
Ingredients
- 300 ml cream
- 300 ml full fat milk
- 115 g caster sugar
- 1 teaspoon of vanilla
- 3 egg yolks
- 70 grams of unsalted peanuts
- 70 grams of coconut
- 100 grams of golden syrup
- pinch of sea salt
Instructions
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Line a baking tray wth baking paper.
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combine the nuts, coconut, salt and golden syrup in a bowl and mix.
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Spread onto a try and bake at 180 degrees for 15 minutes.
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Cool and serve.
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Combine the egg yolks and the sugar in a heat-resistant bowl. Place over a saucepan of simmering water and whisk constantly until the mixture is thick and pale and a ribbon trail forms when the whisk or beaters are lifted (around 5 minutes).
Step 2
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Remove the mixture from the heat, add vanilla and whisk until cooled to room temperature (the mixture will thicken further as it cools.)
Step 3
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Whisk the cream in a medium mixing bowl until soft peaks form.
Step 4
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Stir the milk into the egg yolk mixture until well combined. Fold half the cream into the egg yolk mixture until combined. Add the remaining cream and fold gently until thoroughly combined.
Step 5
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Pour the ice-cream mixture into an airtight container and pop into the freezer and freezer until firm.
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Cut up a punnet of strawberries and add them to a pan with the juice of 2 blood oranges. Cook on very low hear for 5-10 minutes or until softened and cooked through. Keep a close eye on the mixture as it cooks and add extra water if needed.
Recipe Notes
Make the ice-cream the night before so that it is ready to use. Alternatively you can use a quality store bought ice-cream.
Some people might like to add a little extra sugar to the strawberries for sweetness and balance. I ty and resist extra sugar at all times so I have not included it in this recipe.
