this ice cream one not only so easy to make, but it tasted incredible. I love making quick no churn ice cream with condensed milk so I decided to add a pot of clotted cream in with some lemon juice and zest and some chunks of comb honey, then then I topped it with a Anzac cookie crumble.
Anzac day is on the 25th of april so I thought I would be a great idea to create a new Anzac cookie recipe, they are traditionally made with oats, coconut and golden syrup and they where sent to the men on the front line in Gallipoli to remind them of home, I added rosemary too which is another symbol of Anzac day. I’m not austrailan but I think its an important date to remember as so many people died. (I’m a bit of a history geek, plus I enjoyed watching Anzac girls on the tv)
aron from facture goods created this ice cream scoop especially for me, and I love it, he made the bowl and spoon too.
recipe
for the crumble
- 3 tbsp. flour (I used buckwheat but all purpose is fine)
- 1/4 cup rolled oats
- 1/4 cup desiccated coconut
- 3 tbsp. golden syrup
- 3 tbsp. butter melted
- 1/4 tsp chopped fresh rosemary
- pinch of salt
preheat the oven to 180c
mix all the ingredients together in a bowl so it is all coated then spread onto a lined baking sheet and cook for 10 minute then stir the crumble and bake for another 5 minutes then stir again and bake for another 5 minutes or until golden then let cool while you make ice cream.
for ice cream
- 300ml of double cream
- 250g clotter cream
- 1 tin of sweetened condensed milk
- zest of one lemon
- juice of half a lemon
- 3 tbsp. runny honey
- 5 tbsp. cut comb honey crumble into chunks
using a mixer beat the cream until starting to thicken then pour in the condensed milk and mix then add the clotter cream, lemon juice and zest and runny honey andthen fold in the comb honey and pour into a loaf tin and level out.
place in the freezer for 20 minutes then sprinkle on the crumble and leave to firm up over night.
Ksenia @ At the Immigrant's Table says
I think the most brilliant part of this ice cream for me is the chunky honeycomb crumble on top. This is exactly the kind of ice cream I like to eat <3
Louise | Cygnet Kitchen says
Oh Aimee, this is ice cream heaven! And prop heaven! I just love those bowls..and the scoop…and the plate…and the dish. <3 <3 <3 xx
Sarah @ Snixy Kitchen says
That scoop and bowl are so gorgeous – the perfect complement for this beautiful ice cream!
twiggstiudios says
thankyou I got them from facture goods
Lia says
Fabulous recipe Aimee and one to be tried out very soon as, how I suspected, I love all the ingredients and the combination sounds and looks amazing.
The styling is gorgeous as always and I soooo love your pottery and props :))))
Thanks for sharing.
Love,
Lia xx
Courtney | Fork to Belly says
Ooh I love the new wood you’re photographing on! So stunning and summery<3
I'm always wary of no-churn ice cream because I always leave it in the freezer for too long and it turns into an ice cube but I'm thinking the condensed milk fixes that problem!!