Violet Crumble Ice Cream for Australia Day!

By Ms.Gourmet on January 25, 2010 4:33 PM
My first attempt at Violet Crumble was a dismal failure as the honeycomb refused to set and harden despite following the recipe to the letter. I poked and prodded at the gooey mass for a good half an hour before calling Stephen in desperation for advice.

'How long do I need to wait until this "whooshing cloud of aerated pale gold" turns hard'? I asked

'Anywhere between 20-30 minutes' he replied

'Well it's been that long and then some' I added in frustration 'and it's nothing but a billowing mass of goo'!

'Did you follow the recipe' ? he asked.

'Yes' I replied glibly.

'Was it Grandma's recipe'? he inquired.

'No' I replied 'I used whats-her-names recipe, you know the one with the convincing smile and TV series to match'. 

'OK why don't you go ahead and make the ice cream and I'll make Grandma Jean's honeycomb tonight when I get home from work'?

'Ok' I muttered, my pride barely in tact.

'You make the honeycomb and I'll make the ice cream'.

vcrumbleicecream1.jpg


Grandma Jeans Violet Crumble

This is Stephen's late Grandma Jean's  foolproof honeycomb recipe. Grandma Jean was a proud Presbyterian, so I suspect her source of inspiration was the PWMU.

Ingredients

1 ½ cups of white sugar

1/3 cup of golden syrup

1/3 cup of organic honey

1/3 cup of water

2 tsp of bicarbonate of soda

100g  dark chocolate, melted

Method

1. Place the sugar, golden syrup, honey and water in a large, heavy based saucepan. Heat on a low until the sugar has dissolved, stirring all the time.

2. Turn up the heat until the mixture starts to bubble and boil try to keep the exact temperature for about 15 minutes.

3. Remove from the heat and quickly whisk in the bicarbonate of soda and immediately pour the honeycomb into a lined baking dish.

4. Allow the honeycomb to cool and become hard and then gently break the honeycomb into pieces. I used the back of my ice cream scoop, but I'm sure a rolling pin would suffice.  Drizzle the honeycomb with the melted dark chocolate and try not to eat it all as you want to stir some of it through the vanilla ice cream!

vcrumbleicecream2.jpg
 
Vanilla Ice Cream

Ingredients

600ml of full fat organic milk



600ml of organic cream, heavy



½ cup of raw caster sugar



3 organic egg yolks

1 tsp vanilla extract

vcrumbleicecream3.jpg

Method



1. Put the milk and the cream in a large saucepan and gently heat. Meanwhile whisk the egg yolks and the sugar in a large mixing bowl until thick and pale. Add the eggs and sugar to the hot milk and cream and whisk.

 

2. Continue to stir gently until it thickens to coat the back of a spoon or silicone spatula. Remove from the heat and allow to cool.
 


3. Transfer the mixture to a bowl and when it is cool, place the bowl in the refrigerator for at least 30 minutes. Put the mixture in your ice cream maker and proceed according to the manufacturers instructions.



4. Stir through the broken pieces of Violet Crumble into the ice cream and then freeze until required.

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Recent Comments

  • Sylvie @ Gourmande in the Kitchen: I think I might have a hard time not eating read more
  • Ms.Gourmet: Oh thank you darling! read more
  • Jamie: You are so the Ice Cream Goddess! What a fabulous read more
  • rachel faucett: You have such a wonderful blog. I definitely need to read more
  • Ms.Gourmet: Unfortunately Grandma is no longer with us Sarah, but thankfully read more
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  • Ms.Gourmet: Joy it was also a childhood favourite of mine and read more
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  • Ms.Gourmet: Thanks Mardi! read more
  • Ms.Gourmet: If it's any consolation Hannah my first attempt at honeycomb read more




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