TWD: Burnt Sugar Ice Cream

Chewy and yet slightly crisp around the edges, I would expect these to be perfect hiking/picnic/stroll in the park/ television snacking/dessert/ eat in your sleep kind of cookie. And yes... they were.

Called ANZAC biscuits for reasons reinforced with historical roots, (which actually stands for Australian and New Zealand Army Corps); these oatmeal cookies were claimed to be sent by wives to soldiers abroad during WWI to relieve the boredom of their battle rations. Since the ingredients do not spoil easily, these biscuits kept amazingly well during naval transportation. A gift of love from endearing wives to their husbands.

Well, I decided to raise the bar with this one and look what I got! Ice cream sandwiches!!! ANZAC biscuits paired with the loveliest most divine (I kid you not.) burnt sugar ice cream. Almost like caramel ice cream with a bit more spunk. Now, if only I could find a way to send this to my soldier boy...



Thank you Becky of Project Domestication for choosing this recipe.

Burnt Sugar Ice Cream
adapted from Dorie Greenspan

1/2 cup (100g) sugar
2 tablespoon water
2 cups(500ml) whole milk
1 cup (125ml) heavy cream
5 egg yolks
pinch of salt

Stir the sugar and water in a saucepan and cook over medium heat until the sugar dissolves. Increase the heat and cook until it becomes a caramel of deep amber color. Lower the heat and add the milk. It will bubble like mad but continue stirring until the mixture is smooth, remove from the heat. Add the cream and stir until combined.

In a large bowl, whip the egg yolks and salt until pale and thick. Slowly pour the hot milk mixture over it and whisk to temper the yolks. Put the mixture back into the saucepan and cook until it coats the back of a spoon.

Let cool completely and refrigerate until very cold (preferably overnight. Process the ice according your ice cream maker manufacturer's instructions. Freeze for 2 hours or more or until firm to scoop.


Anzac Cookies
adapted from Donna Hay's 'Modern Classics Book 2"

1 cup rolled oats
1 cup plain (all purpose) flour
1/2 cup sugar
3/4 cup dessicated coconut (i omitted this)
2 Tbs. golden syrup (i replaced this with corn syrup)
125g butter
1/2 tsp. bicarb soda
1 Tbs. hot water

Method
1. Preheat the oven to 160 degrees Celsius and line two baking trays with parchment paper.

2. In a large bowl place the oats, flour, sugar and coconut and mix with a wooden spoon to combine the ingredients.

3. Place the butter and golden syrup together in a saucepan over low heat, and let them melt together.

4. In a small bowl stir the hot water and bicarbonate soda together.

5. Pour the water and bicarb soda mixture into the butter mixture.

6. Pour the butter mixture over the dry ingredients.

7. Mix well using a wooden spoon.

8. Using a tablespoon to measure out the amount place 1 Tbs of the mixture in your palms and then roll together into a ball. Place on the baking trays with enough room for expansion (these do flatten out quite a lot).

9. Bake for between 10 minutes until they are golden brown.

10. Allow to cool for 5 min and then remove the biscuits and place on a wire rack to cool down completely.