Ice Cream with Assorted Coatings
Photography Manja Wachsmuth.
It would be hard to call this a recipe; it’s more of a line-up of ideas for rolling your favourite ice-cream in. There’s bound to be one to suit every member of the family. I find it easiest to place each ingredient in a plastic bag and roughly crush with a rolling pin. Transfer to a tray or large platter and roll away!
INGREDIENTS
vanilla or your favourite flavoured ice cream
Coating suggestions
chocolate-coated nuts and roasted coffee beans
roasted nuts such as almonds, hazelnuts and macadamias
pistachio nut
flavoured chocolates such as chilli and lime, orange or coffee
sesame and peanut crisps from Asian food stores
Maltesers, Crunchie bar or other honeycomb bars
chocolate brownie, whizzed in a food processor to coarse crumbs
freeze-dried fruit such as strawberries, raspberries, blueberries and mango
METHOD
We have used crushed, freeze-dried strawberries from Fresh As, crushed chocolate-coated nuts and chopped pistachios.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.