In a mixing bowl, blend sugar and egg to a sabayon. Add rest of ingredients and combine well. Place in an ice cream machine and churn to manufacturer's specifications. When completed, transfer to a freezer proof container and store until required.
Ingredients200ml beetroot juice
5 tsp diced beetroot
200g palm sugar (shaved)
2 whole star anise (crushed)
1/2 stick cinnamon
4 drops sesame oil
1 muslin cloth (100mm x 100mm)
MethodRoughly chop cinnamon and star anise, place in muslin cloth and tie up.
Place palm sugar in a thick-based saucepan to caramelise over medium to high heat. When sugar has caramelised, add beetroot juice and whisk vigorously to combine; add rest of the ingredients. Reduce to a medium syrup consistency; just before this is achieved, remove muslin bag and continue to reduce to a medium syrup consistency.
Black Sesame Seed Caramel Toffee
IngredientsCastor sugar
Black sesame seeds (toasted)
MethodIn a heavy based pan over a medium heat, place 2 tsp of castor sugar and melt.
Once melted, incorporate a further 4 tsp of sugar, melt, followed by a further 8 tsp of sugar. Once all the sugar has melted, add 2 tsp of toasted black sesame seeds.
When a golden colour has been achieved, remove the toffee from heat immediately and let cool slightly. Using a mini palette knife, spread to the desired shape ie. wafer or spear.
Local ProduceLyte & Crunchy Peanuts - The Peanut Van Kingaroy
Organic Milk - Barambah Organics
Organic Cream - Barambah Organics
Organic Eggs - Andersen's Produce and Veggie Barn
Lavender - Pottique Lavender Farm
Honey - Nanango Organic Honey
Steve Gudzinski with his
Honey and Lavender Ice Cream
Three-times cook-off winner Steve Gudzinski, now with D'AM Fine, Gold Coast, prepared organic honey and lavender ice cream in a light and crunchy peanut tuille basket and beetroot, cinnamon, star anise and palm sugar compote with black sesame toffee wafers at the 2007 PCA South Burnett Regional Culinary Competition.
Method