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

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.


Romaine said...

The anzac cookies look delicious. Just what this ice cream needs.

thecoffeesnob said...

These sound and look incredible! Now I'll dreaming of burnt sugar ice cream for days! :D

Lauryn said...

These cookies look like they paired just perfectly with the ice cream! Yum! Your photos are gorgeous!

Tia said...

awesome serving idea with the sandwiches!

Kimberly Johnson said...

Sandwiching this ice cream between cookies was a brilliant idea! They look fantastic!

steph- whisk/spoon said...

love ANZAC biscuits, and i bet they made for perfect sandwiches with this ice cream. pretty photos!

Leslie said...

Mmm...these look so yummy together!

Mary said...

I love ANZAC biscuits, so this combination sounds amazing! I sandwiched mine with some caramelly graham crackers.

Pamela said...

Little ice cream sandwiches?! Yum!

Jencrafted said...

Ice cream why didn't I think of that? I love your photos and styling! So delicious!! I have the same Donna Hay book and must attempt these cookies someday!

Jodie said...

What cute cookie sandwiches!!

Nickki said...

You are brilliant! I love the idea of this ice cream sandwiched between anzac biscuits, what a great idea!

Carol Peterman said...

I like the dichotomy of anzac biscuits that are designed to last a long time with an instantly perishable filling. They look so good!

TeaLady said...

I love your description - caramel ice cream with spunk. Perfect.

And with the anzac biscuits. Bet that was good.

have to try those. Have heard of them, but never made them. Thanks for the recipe.

Jacque said...

Ummmm, YUM!! Great job making a fantastic treat even better.