Only 2 months ’till Christmas!
When I first saw the Royal Selangor jelly mould it reminded me of a cute little Christmas tree and I knew I had to make a themed dish for the occasion.
In Australia Christmas falls right in the middle of summer – imagine poor Santa sweating away in his thick red coat and heavy leather boots! Needless to say, with temperatures soaring, cold treats are always a popular refreshment.
Since the kids’ favourite ice cream flavour is choc mint (and Lizzy Good Things‘ it seems), I wasn’t going to argue when they asked me to churn some in the new Cuisinart ice cream maker we received for testing from Kitchenware Direct. The machine, which is pink and helps raise funds for the National Breast Cancer Foundation , comes with a recipe booklet covering a good range of frozen treats. The following has been adapted from that booklet.
Unlike store-bought choc mint ice creams that are flavored with mint essence or artificial mint flavouring, the fresh mint in this version really comes through. And there isn’t a better pairing to mint than chocolate, in the form of chocolate Oreo cookie crumbs of course!
With a Cadbury Flake as a trunk, this really is Christmas in a cone! I’m sure Santa would approve? Speaking of Santa, sort of, the winner of the Lorna Jane $50 gift card giveaway is… Christine! Make sure to use the voucher on Thursday to help support the McGrath Foundation!
Giveaways – now closed
To win an Olympus VG-110 camera: comment on any of the 30 Royal Selangor Get Your Jelly On challenge posts on my blog – multiple entries allowed. Camera giveaway is open worldwide! Entries close October 30, midnight AEST. Winner(s) will be announced on the blog on October 31.
To win the Cuisinart ice cream maker: enter here.
Makes 1 cone + 500ml extra
Fresh mint and Oreo ice cream for Christmas
Adapted from the Cuisinart ice cream maker recipe booklet. For a milder flavour, remove mint leaves before the second cooking. Otherwise, blend the leaves with an immersion blender for a full-bodied minty freshness.
For the ice cream – part 1:
- 1 cup full cream milk
- 1 cup thickened cream
- 1/4 cup caster sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 cup fresh packed mint leaves
For the ice cream – part 2:
- 2 egg yolks
- 1/4 cup sugar
For the churning:
- 4 chocolate Oreo cookies
- green food colouring
- 1 Cadbury Flake bar
- choc chips
- silver cachous
Pre-freeze your ice cream maker bowl overnight, or according to manufacturer’s instructions.
To make the ice cream – part 1: in a medium saucepan set over medium-low heat, whisk together the milk, cream, half the sugar, salt and vanilla. Bring just to a boil. Remove from heat and add mint leaves. Allow to steep for 30 minutes or so.
Remove the leaves for a milder flavour, otherwise blend them into the cream with an immersion blender – you will strain them out later so they don’t need to be superfine. Return to low heat, in the meantime prepare the yolks.
To make the ice cream – part 2: Combine the yolks and sugar in a measuring jug and whisk with an elecric mixer until light, fluffy and roughly doubled in size.
Once the cream mixture has come up to a boil again, remove it from the heat and whisk in the yolk mixture about 1/3 at a time into the cream. Return to low heat. Stir with a wooden spoon until the mixture has thickened slightly and coats the back of the spoon. Do NOT bring to a boil, as the egg will scramble.
Pour the mixture through a fine sieve to remore mint leaves. Bring to room temperature, then cover with cling film and chill in the fridge 1-2 hours, or overnight.
To churn the ice cream: pour mixture into the bowl of your ice cream maker. Add a few drops of green food colouring and churn for about 15 minutes, or until thickened. When almost done, add crushed Oreo cookies.
To serve: spoon ice cream into the jelly mould and place half a Flake bar into the middle to make the Christmas tree’s trunk. Allow to set in the freezer for about 1 hour. Remove from mould, place over a shot glass then press gently onto the rim. Decorate with choc chips and silver cachous. Enjoy!
Remaining ice cream should be placed in an airtight container and into the freezer. Remove 10 minutes before serving to soften.