This is my Australian answer to deep fried ice-cream. Something I was deeply judgemental of as a teenage but was once coerced into trying by a friend who worked in a Chinese restaurant. It has a delicious warm crust and a creamy centre, topped with copious amounts of caramel sauce. It was love at first bite but it turns out it is difficult to reproduce in a tiny Paris kitchen so I improvised with the help of a beloved Australian biscuit, the Anzac.
While searching for an at home recipe for deep fried ice-cream I stumbled upon Sarah Hobbs’ (what are the chances right?) recipe for ‘Not so fried’ ice cream and immediately thought it was a genius solution for my problem. Unfortunately I can’t say that this recipe is 100% of my own invention but I can say that I have jazzed up the original recipe and gave it a little swagger. Food can have swagger right?
The secret to this recipe, to doing it well, is the ingredients. You have to find those Anzac cookies! I didn’t. The coconut/oat cookies that I used to substitute were very nice, but I certainly regret not having spent more time looking for Anzac biscuits here. I’m fairly sure you can get them at Le Bon Marché. There’s something special and almost nostalgic about the richness and crunch of an Anzac biscuit. If you’re planning on making this for an Australian themed dinner and can’t find Anzac biscuits, I would suggest maybe making some. It’s not a complicated affair and you’ll have loads of left overs to have with tea and coffee later too. Here’s a good one.
What makes this special is the preperation of the vanilla ice-cream. I chose to add in some yummy golden syrup, rolled oats and macadamia nuts inside. It’s such a simple thing to do and it comes with bragging rights. You can of course go the lazy route and buy some kind of nutty caramel ice-cream but my way is more fun. It might be a little bit messier but it’s certainly fun.
Once you use this method once you’ll start doing it with every ice-cream you buy. No more spending 8 dollars on ben & jerry icecream! You can make your own cookie dough ice-cream and it can be a lot heavier on the cookie dough. You’re welcome. Ha!
Salted caramel was invented by a french chef, Henri Le Roux. A Breton, he decided to make use of the famed beurre Breton and thus the invention of salted caramel. This version is quite different from his since he made caramels and this is more of a sauce to be drizzled. The Persian black sea salt gives it a delicately earthy flavour while the creme fraiche gives a bit of tang. Together they balance out an otherwise very rich and decadent sauce.Although JB managed to polish off two portions by himself…