When Harry met Surangi

Well… I didn’t actually meet Harry, but during a recent grocery run to Woolworths, I came across a new product: Harry’s Ice Cream. The flavours sounded so delicious and I was immediately intrigued…. and inspired to create my own. But first, I had to take a few of these home with me. All for the sake of research of course!

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The creator of this new ice cream company, Lawrence Harris has created some delectable ice cream flavour combinations: Passionfruit Pavlova, Sticky Date Pudding and Raspberry Cheesecake which are currently on the production line in his artisan ice cream factory in Brunswick Victoria. His ice creams are enjoyed across Australia (they’re available nation-wide from Woolworths). So when I decided to get in contact for his tips and acclaimed recipes for making the best home-made ice cream, I was pleasantly surprised at his willingness to share… and with a few trade secrets thrown in for good measure!

So armed with his tips, and while storms rolled through Sydney for days on end, I stayed inside and created my own sunshine with two recipe flavours: Organic chocolate, mint and coconut and Rosewater Pistacio.

Sunshine on a rainy day

Both these flavours have passed the test of family, friends and friends of friends in the past week, so hopefully they get your seal of approval too.

All you need are quality ingredients, an ice cream maker (I bought a $12 maker from Kmart which has worked fine so far, albeit in a max of 1L per batch). A food processor would also be great (I used my magic bullet but you could use a mortar and pestle).My Adventures in Gourmet Homemade Ice Cream

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This is a fun, Summery mix that is a hit with the young and young at heart. I managed to find organic for most ingredients, but you could just substitute them for what you can find. The coconut and fresh mint adds a great twist to the traditional choc-mint flavours that have been around for a while.

My Adventures in Gourmet Homemade Ice Cream

INGREDIENTS

Makes 2 serves (approx. 500ml)

  • 2 egg yolks
  • 200ml milk
  • 200ml thickened cream
  • 50g caster sugar (I blitzed regular raw, organic sugar to make my own caster sugar)
  • 1/2 vanilla bean concentrate
  • Half a cup of fresh mint leaves
  • 100g of good quality chocolate (chilled)
  • 50g dried shredded coconut
  • Wafers and fresh mint for garnishing (optional)

METHOD

Start by reading the instructions on your ice cream maker first. Mine is a very basic, inexpensive one and had some pre-work that was required, like freezing the main mixing bowl 24 hours before use, and making up the ice cream mix 4 hours before use. I’m sure the more expensive makers won’t require the same steps, but it pays to read the instructions carefully a day prior to starting.

  1. Blend the egg yolk, sugar and vanilla powder and fresh mint leaves in a blender/processor till the mix turns light in colour. If you don’t have one, then you can dice the mint up really finely and whip up the mix by hand using a whisk.My Adventures in Gourmet Homemade Ice Cream
  2. Add the cold milk and stir
  3. Whip the cream until firm and then add to the mixture.
  4. Remove chocolate from the fridge and dice with a sharp knife. Make it as fine or chunky as you like.My Adventures in Gourmet Homemade Ice Cream
  5. Add chocolate and coconut to the mix and stir through thoroughly so all ingredients are combined well.My Adventures in Gourmet Homemade Ice Cream
  6. At this point, I had to chill this mix for 4 hours according to my ice cream maker, but the instructions on yours may vary.
  7. Add ice cream mix to the machine to churn for approx. 40 minutes until you get a soft, creamy ice cream consistency.
  8. Serve immediately and garnish with fresh mint leaves, and accompany with wafers (great for scooping it up in a sloppy heap)

My Adventures in Gourmet Homemade Ice Cream

My Adventures in Gourmet Homemade Ice Cream

I love the tastes of Middle Eastern sweets like baklava, their dried fruits like dates and figs, and the distinct Rosewater essence that forms a delicate undertone across so many desserts and cakes. This exotic blend I came up turned out just delicious. Serve it up with some Moroccan Mint Tea and you have the most perfect dessert or afternoon sweet treat.

INGREDIENTS

Makes 2 serves (approx. 500ml)

  • 2 egg yolks
  • 200ml milk
  • 200ml thickened cream
  • 50g caster sugar (I blitzed regular raw, organic sugar to make my own caster sugar)
  • 1/2 vanilla bean concentrate
  • 2 dried figs diced finely
  • 1 teaspoon of rosewater essence
  • 100g pistachios

METHOD:

The first three steps are the same as the first recipe (above).

  1. Blend the egg yolk, sugar and vanilla powder in a blender/processor till the mix turns light in colour
  2. Add the cold milk and stir
  3. Whip the cream until firm and then add to the mixture.
  4. Dry roast the pistachios by tossing them in a non-stick pan over medium heat till you smell them toasting (they will actually make a crackling sound at this point). This step releases the flavour and nutty oils.My Adventures in Gourmet Homemade Ice Cream
  5. Add the nuts to a processor and blitz for a few seconds until there is a fine powder (keep a sprinkle of this dry powder aside for garnishing)
  6. Add the rosewater to the pistachio powder and mix to a paste.My Adventures in Gourmet Homemade Ice Cream
  7. Add the rosewater pistachio paste and diced figs to the ice cream mix.
  8. At this point, I had to chill this mix for 4 hours according to my ice cream maker, but the instructions on yours may vary.
  9. Add ice cream mix to the machine to churn for approx. 40 minutes until you get a soft, creamy ice cream consistency.
  10. Serve immediately, garnish with a sprinkling of the dry pistachio powder and accompany with some Moroccan Mint Tea infused (I like to infuse mine with fresh cardamon, cinnamon and cloves). My Adventures in Gourmet Homemade Ice Cream

Both flavours are delish and are so easy to create. And now that you know the steps for the base mix and process behind making your own ice cream, it’s time to play around with your own flavours. Let me know how you go… I’m always on the look out for great flavour combinations.

Hillary and Dijon - Surangi

One thought on “When Harry met Surangi

  1. Pingback: 5 Heartful Handmade Ideas for Mum | Hillary & Dijon

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