Above: ROSELLA SYRUP & RIBERRY ICE-CREAM
This is made from vanilla ice-cream which has been soft enough to stir whatever ingredients through it. Above ice-cream is home made using ice-cream machine further above, but of course supermarket ice-cream could be used. When using this machine, instant soft serve is made at the end of the cycle, after which ingredients can be added through, so no need to get out frozen ice-cream & wait for it to soften.Benefits of making your own Native Food Ice-cream
: Stirring ingredients through soft ice-cream is a handy technique to know, particularly when making Australian native food icecream, because commercial ice-cream of this sort is difficult to find or doesn't exist (at least in the area I live & areas I have lived/travelled). What makes it even easier (& fun) is that with so many ready-to-serve or ready-to-use Australian bushfood products, it's just a matter of stirring them through the ice-cream, if one feels comfortable with the quantities they have chosen.
Above: ICE-CREAM MIXTURE & INGREDIENTS
I stirred through home made, thick Rosella Syrup
, ground Lemon Myrtle (Sprinkle)
& Riberry Confit
. The latter 2 are commercial products detailed elsewhere in this forum's cooking section. The finished ice-cream was topped with couple of Macadamia Nuts
, but I could have stirred through some crushed Macadamias through ice-cream as well. Macadamias & Ice-cream go extremely well together as they are incredibly tasty together.Thick Rosella Syrup
: A while back, I was able to purchase extremely cheap, fresh Rosella Flowers
, when they can be very expensive. From this, I made some thick Rosella Syrup by simmering Rosella flowers, sugar & water for some time, then pureeing mixture with a stick blender & simmering on stovetop for a further time. Length of time along with amount of sugar produced a thick syrup similar in taste & texture to caramel/toffee syrup. It also has/had a long shelf life. This syrup was a good choice in this ice-cream, making it a sort of caramel/toffee ice-cream. (I haven't come across a commercial Rosella Syrup with caramel/toffee taste & thick viscosity but there may be one).
Riberry ConfitFrozen Riberry Confit
in this ice-cream was interesting as they had a taste & texture similar to frozen berries (if you know what I mean). I'm glad to have addded this into ice-cream as it was a good addition. Riberry Confit has been an interesting product in the ways I've used it so far, having some different effects with each dish. Reasons why are given through various topics of the cooking section.
Icecream in 1st photo is served plain, but I have also served it in a Banana Split which is detailed in Desserts topic.