This incredibly tasty (and easy) ice cream recipe comes from a friend of Saltbush Kitchen and Melbourne's queen of creative desserts, Caroline Khoo.
Like many of us, Caroline has fallen in love with the flavours of Australia and has created this stunning recipe to showcase her current favourite bushfood, lemon myrtle.
"I am probably obsessed with lemon myrtle because the aroma is so strong and it is so beautiful as a layered flavour in dessert"
She's also given us a few tips that will answer your questions on why turmeric and gin are involved as well as a lovely alternative with strawberry gum and hibiscus.
Serve this lovely dessert in a cocktail glass, waffle cone or pair with shortbread (check out our bushfood shortbread recipe). Summer just got a whole lot better!
INGREDIENTS
- 395g condensed milk
- 300ml thick cream ( double cream )
- 2 teaspoons turmeric
- 2.5 teaspoons lemon myrtle
- 1 teaspoon gin
- Edible flowers like violas and marigolds
METHOD
- Using a mix master or electric hand mixer beat the thick cream for 2 minutes until thick and fluffy.
- Add the turmeric and lemon myrtle and continue to beat until combined.
- Pour in the condensed milk and beat for a further 2 minutes then add the teaspoon of gin and beat for a few more seconds.
- Place in an airtight container and add some edible flowers on top as a garnish if you wish or reserve for later.
- Freeze for 3-4 hours before serving.
TIPS FROM CAROLINE
Turmeric harmonises perfectly with lemon myrtle and delivers a spice note contrasting the acidity of the lemon myrtle and balancing the sweetness of the condensed milk. Turmeric also acts a natural food colouring.
A small amount of gin is used because it prevents the ice cream from firming up and developing a frostiness. You can most definitely use other clear spirits or liqueurs – a favourite of mine is lychee liqueur.
Alternatively you could make another flavour ice cream using the same ingredients of thick cream, condensed milk and gin but add 2.5 teaspoons of strawberry gum, 2 teaspoons hibiscus powder for colour and after you place into airtight container, drizzle over some strawberry gum syrup and swirl through.
