ICECREAMS with indigenous flavours

[Shalem]

Home Made Fruit Spice icecream with home made riberries in syrup.

Yummo!

Icecream mixture & riberries in syrup were effortless work and didn't take very much time each.




Home made Fruit Spice icecream with Quandong Dessert Sauce

Yummo!




Quandong Dessert Sauce

20% quandongs, gluten free, quite nice

tasted a little bit like commercial strawberry sauce but could just be a personal taste thing.

(And no, I didn't eat all these icecreams to myself!)

[Shalem]

My Ice cream Machine

If you're interested in making icecreams one day, here's my one.

It's one of the cheaper ones on the market; think I paid $70 couple years ago and serves my family fine; makes 1L. Comes with freezer bowl that needs to be frozen before use. I keep mine in the freezer or take it out when I need the space.

Other machines

Various ones on the market, though I don't know anyone personally who has them. Example:

- I've seen ones ($500) that have a built-in freezer, so the bowl doesn't take up the space in your home fridge freezer.
-there's one that makes 2 x 1L flavours at the same time but in 2 different bowls.
-gelato machines
- my mixer has an accessory option for an ice cream bowl attachment that makes 2L.

[Shalem]

Commercial Indigenous Flavoured ICE CREAM TUBS

Does anyone know if there's any available on the market to buy from, say, supermarkets, bushfood stores or icecream shop?

Wouldn't it be good if there was some Australian native food ICECREAMS available to buy in tubs, like say, the style that Sara Lee or Maggie Beer have on the market?

[Shalem]

LEMON ASPEN ICECREAM


with ROSELLAS IN SYRUP

Recipe:

Used "Wild Lime" book (Juleigh Robins) as a guide but used the icecream method in "Dining Downunder" cookbook which puts all the ingredients on the stovetop and heats to a certain temp.

Before placing on stovetop, I first stir all ingredients thoroughly with my mixer and flat beater on the Stir speed (speed 1), as it does an excellent task of even distribution, especially with liquid glucose involved. Mixer bowl has a lid so it's easy to then pop straight into fridge, since icecream mixture must be very cold before churning. This is expediated by having a metal bowl which chills quicker than plastic.

Reason I used Dining Downunder method is I previously found it to be convenient compared to other icecream recipes; it used similar ingredients to Wild Lime book, and had resulted in a creamy really delicious icecream previously. Wild Lime ingredients & final icecream were really good, though the whole Lemon Aspens I used were of poor quality (as described in Lemon Aspen topic). Juleigh's method with the aspens was to chop or puree them, and saturate them with sugar for a time.

If I have the chance to make this again, I'd be keen to try it with commercial Lemon aspen juice or spice.

Home made cooked rosellas in syrup, used in the above. So delicious & easy on stovetop, but takes bit of time waiting for it to cook down. Commercial rosellas in syrup available.

[Shalem]

Wattleseed Icecream using evaporated milk.

Now here's a strange icecream. Firstly, this icecream reminded my household and I of choc chip icecream, particularly due to the roasted ground wattleseeds (which were softened with boiled water).

2nd, the recipe I used from Tukka book uses a can of chilled evaporated milk. It says to chill overnight, but I couldn't wait so I placed it in the freezer for a couple hours & a timer was set so the milk wouldn't freeze.

No Icecream Machine required

I can't remember if Tukka's wattleseed part of the recipe needs a stovetop, but the rest of it doesn't. It simply requires a mixer to whip & mix ingredients. No icecream machine is required since the mixture goes straight to the freezer. I'd never made icecream in this manner before, nor used evaporated milk in icecream.

It wasn't as creamy as I'd liked, and I felt the texture wasn't as good, but at least it was a quick icecream that had a choc chip taste to it. For the wattleseed, Tukka book makes up a special "mud" which I didn't follow as I'd returned the book. Therefore, my icecream is probably not indicative of the Tukka wattleseed icecream which apparently was very well liked.

[Shalem]

COMMERCIAL ICE-CREAM SAUCES

Apart from Outback Pride's Quandong Dessert Sauce (absolutely yummo!), here's a few other ideas for native sauces to pour over your ice-creams.

(A) Now I haven't bought these yet (but hoping to), but drool over these when you see the vibrant rich colours of the following sauces at the website called

www.murrimagic.com.au

The store says to use these syrups over desserts or icecream:

* Elegant Wattle Syrup
* Quandong in a Bottle (Santalum acuminatum)

Anyway, looks and sounds a bit different to the usual chocolate/caramel/strawberry syrups from the supermarkets (nothing wrong with those either).

(B) I haven't bought from this store either, but after experiencing Outback Pride's sauce, this store's Quandong Dessert Sauce struck out to me, so thought I'd mention it here. They're in ACT but offered me mail order.

www.foodlovers.com

* Creamy Wattleseed Dessert Sauce
* Wild Quandong & Chardonnay Dessert Sauce
* Wild Rosella & Raspberry Dessert Sauce

[Shalem]

COOKIE ICECREAM SANDWICHES

Cookies are those from packet mix biscuits described in Cakes & Biscuits topic, which had Riberries, Wattleseed paste and/or Macadamia Nuts put into or onto the biscuits. Though I had seen icecream sandwiches in photos & cooking shows, I hadn't made any before this, so I decided to make the easy icecream sandwich idea given on the packet mix box. I think my icecream above had some ground Lemon Myrtle mixed through it.

[Shalem]

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 Confit

Frozen 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.



Banana Split

Icecream in 1st photo is served plain, but I have also served it in a Banana Split which is detailed in Desserts topic.

[Erma John]

Good gracious this is my favorite ice cream thanks . Time for a little search !!

Thanks for finding that!

[Shalem]

4 bushfood icecream recipes in www.outbackchef.com.au, sounds interesting combos though I haven't tried. I havent' made icecreams for ages unfortunately. They're easy & good fun if you haven't tried with an icecream machine. If you try these recipes, why don't you place your photos here I'm sure we'd like to see them.