Ice Cream with Assorted Coatings
Photography Manja Wachsmuth.
It would be hard to call this a recipe; it’s more of a line-up of ideas for rolling your favourite ice-cream in. There’s bound to be one to suit every member of the family. I find it easiest to place each ingredient in a plastic bag and roughly crush with a rolling pin. Transfer to a tray or large platter and roll away!
INGREDIENTS
vanilla or your favourite flavoured ice cream
Coating suggestions
chocolate-coated nuts and roasted coffee beans
roasted nuts such as almonds, hazelnuts and macadamias
pistachio nut
flavoured chocolates such as chilli and lime, orange or coffee
sesame and peanut crisps from Asian food stores
Maltesers, Crunchie bar or other honeycomb bars
chocolate brownie, whizzed in a food processor to coarse crumbs
freeze-dried fruit such as strawberries, raspberries, blueberries and mango
METHOD
We have used crushed, freeze-dried strawberries from Fresh As, crushed chocolate-coated nuts and chopped pistachios.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.