Marie_ClaireAustralia_ February_2017

172 marieclaire.com.au

PROPS STYLED BY JANE ROARTY. PRODUCED BY BIANCA MARTIN

dissolved. Remove from

heat and pour over toasted

coconut. Set aside to infuse

for an hour. Meanwhile,

start making the mango

sorbet (see step 8).

3. To finish the coconut ice
   cream, place a sieve over a
   saucepan and pour cooled
   coconut mix through,
   pressing down to extract as
   much flavour as possible,
   discard coconut. Bring
   mixture to just below boiling
   over a medium heat then set
   aside. 4. Place remaining
   sugar and egg yolks into a
   bowl and whisk using
   electric beaters for about 2
   minutes or until the mix is
   pale and creamy. 5. Whisk

½ cup of the hot cream

mixture into eggs and whisk

to combine. Add remaining

hot mixture and whisk

briefly to combine. Return

to the pan and place over a

low heat for 8–10 minutes,

stirring regularly, until a

custard forms. Do not allow

the mixture to boil at any

point. The custard is ready

when it thickens and coats

the back of a spoon. Pour

into a bowl. 6. Place ice

cubes in a larger bowl, add

¾ cup of water then sit the

bowl of custard on the ice.

Cool for 30 minutes, stirring

occasionally to prevent a

skin forming. 7. Once

cooled, pour mix into an

ice-cream machine (see

note, page 171) and churn

according to manufacturer’s

instructions. Spoon into the

lined tin, smoothing the top.

Freeze for 2 hours, or until

firm. 8. To make the mango

sorbet, place sugar in a small

saucepan with^2 / 3 cup of

water. Bring slowly to the

boil to dissolve sugar.

Simmer for 2 minutes then

cool. Place mango flesh in a

blender and blend until

smooth. Next, add lime zest,

juice and cooled sugar

syrup. Blend briefly.

Transfer to a separate

freezer container and freeze

for 2 hours or until slushy.

9. Remove and blend in a

food processor until smooth,

return to freezer for 2–3

hours, then blend again.

Whisk eggwhite for about

20 seconds until frothy. Add

to mango and blend briefly.

Spoon mango puree over the

coconut ice cream then

freeze until frozen. 10. To

serve, briefly dip the base of

the tin into hot water, then

turn out onto a serving plate.

Cut in slices and sprinkle

with toasted coconut.

cherry ripple

ice cream

cherry ripple

ice cream

MAKES 1 LITRE

2 cups pouring cream

1 cup full-fat milk

½ cup caster sugar

1 vanilla pod

4 free-range egg yolks

about 10 ice cubes

CHERRY RIPPLE

300g cherries, halved, stones

removed, roughly chopped

(^1) / 3 cup caster sugar

1. Place cream, milk and half
   of the sugar in a medium
   saucepan. Split vanilla pod
   down the middle lengthways
   and using a blunt knife
   scrape out the seeds into the
   pan. Then add the whole
   pod. Heat over a low heat
   until just below boiling.
   Remove from heat and leave
   to infuse for 30 minutes.


2. Place remaining sugar
   and egg yolks in a medium
   bowl and whisk using
   electric beaters for 2–3
   minutes until pale and thick.


3. Return vanilla-infused
   cream mixture to the heat
   and bring to just below
   boiling point. Whisk ½ cup
   of the hot cream mixture
   into the sugar-egg mixture.
   Then pour remaining hot
   mixture over egg mixture,
   whisking briefly to combine.
   Return to the pan over a
   low heat for 8-10 minutes,
   stirring regularly until

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