No churn vanilla & milk chocolate ice cream
- 400ml Ayrshire cream
- 1 can condensed milk
- 1 teaspoon vanilla paste
- 80g UTZ milk chocolate
Melt the chocolate in a double boiler. Whip the cream to soft peaks. Pour in condensed milk and vanilla paste.
Pour half the cream mixture into a plastic container or loaf tin. Drizzle half the melted chocolate and repeat. Freeze overnight.
- 100g caster sugar
- 4 tablespoons golden syrup
- 1½ teaspoons baking soda
- ½ cup pecans chopped
Melt the sugar and golden syrup until golden and caramel in colour. Whisk in the baking soda and pecan nuts and immediately transfer onto a baking tray lined with baking paper or silicone mat. Crush into smaller pieces once completely cooled.
Scoop ice cream into sugar cones and sprinkle with honeycomb.
Don’t forget to try Jackie’s “Samp & Beans” recipe below!
“Samp and Beans”– Jackie Cameron
With 35 hour Sous-Vide Beef Tongue, crispy Carrots, Fresh horseradish and Freda’s Green Cabbage
For the Sous-vide tongue
Tongue (average weight is 1.2kg)
Beef Tongue must be pickled (our butcher: inoculates the tongue with a 2 % brine this is then left for 24 hours and then salted for 12 hours).
Vacuum and sous vide at 75 °C for 35 HOURS
Slice thick slices, cut blocks and finish off in a hot pan with oil.
Then cut into triangles and set aside for serving.
For Samp and Beans
1 tablespoon Salted Butter
1 tablespoon Sunflower Oil
1 Onion, finely chopped
1freshly chopped Garlic clove
150g Topside Mince Meat
¾ cup Samp
½ cup cooked Dried Butter Beans, boiled until cooked-set aside
½ cup cooked Dried Red Kidney Beans, boiled until cooked-set aside
½ cup Red wine Sauce/Jus (red wine and beef stock reduced until thick and glossy)
3 Fresh Egg Yolks
Salt and pepper to taste
Heat a pot to a medium-high heat and add the butter and oil. Sauté the onions with garlic until golden and caramelized.
Add the mince, being careful not to over cook.
Add the cooked samp and beans with red wine sauce and allow to simmer and reduce.
Just before serving add egg yolks and season well.
For the Capers
Deep Fry baby capers in hot oil
For the Carrot
5 carrots cut into medium sized cubes
½ cup duck fat
Cook in a reduced beef stock until the carrots are well cooked.
Rolled in seasoned flour and fry in duck fat until very crispy.
For the Potato Crème
50ml Fresh Cream
2 tablespoons Salted Butter
1 tablespoon Creamed Horseradish
Salt and Pepper
Place the whole potatoes, with skin on, into tin foil then into the braai
When cooked push the potatoes through a sieve so to ensure no lumps and skins.
Heat a heavy based pot and add the cream and butter. Reduce this until you can see the butter splitting away from the cream
Then add the mashed potato and horseradish cream. Stir to incorporate and allow heating.
Season with salt and pepper
For the Green Cabbage Garnish
¼ green cabbage finely shred.
Spoon the samp and beans mixture and place heated triangles of tongue and crisp carrots onto a plate. Pipe 3 blobs of potato crème. Sprinkle with capers and cabbage and finely drizzle a little red wine jus.