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Title: Aussie Bush Ice-Cream Bombe
Categories: Aussie Icecream Dessert
Yield: 8 Servings
| 100 | ml | Water |
| 1 | tb | Wattleseed ==EUCALYPTUS FLAVOURING=== |
| 100 | ml | Water |
| 1 | ts | Oil, eucalyptus, or gumleaf food grade. SEE NOTE BELOW |
| 1 | tb | Honey, pure bush ==ICE-CREAM=============== |
| 1 | c | Milk |
| 2 | c | Cream |
| 3 | Egg yolks | |
| 3/4 | c | Sugar |
| 1 | tb | Glucose syrup |
| Flavourings, as above. ==TO ASSEMBLE BOMBE======= | ||
| Wattle ice-cream | ||
| Eucalyptus and honey ice cream | ||
| Vienna chocolate cake, bought, and sliced. | ||
| 1 | pk | Ice-cream chocolate magic [a pour over ice-cream topping.] |
To make the wattle flavouring, combine the water and wattleseed and bring to the boil, leave to cool and add to a litre of ice-cream.
For the eucalyptus flavouring, combine all ingredients, stir to dissolve the honey and add to another litre of ice-cream.
To make the ice-creams yourself, the quantity of ice-cream mix listed is needed for each flavour. [Or else buy two 1 litre vanilla ice-cream cartons.]
Combine the ice-cream base mix and flavouring.Warm, as you would an egg custard. Mixture is cooked when you gently blow on the back of a mixing spoon and a rose-like pattern appears. If you have access to a cooking thermometer, heat to 81^C.
Chill and churn in an ice-cream machine. [Or else place prepared ice-cream mixes into a freezer, and whip them with an electric mixer at intervals during freezing.] Repeat for the second flavouring.
Use 9cm stainless steel moulds or one large mould which have been chilled in the freezer. Spoon in the wattle ice-cream and shape to form a 2cm thick shell of ice-cream formed up to the rim. Fill with eucalyptus ice-cream and top the mould with a 10mm layer of purchased Vienna chocolate cake. Set each bombe in the freezer.
Wipe moulds with warm cloth and remove bombes. Put Ice-cream Chocolate Magic into a bowl a dip half of each bombe into the chocolate. It set instantly. Makes 8 to 10 bombes.
NOTE: The book also states "Eucalyptus or gumleaf oil is a special food preparation. Do not be tempted to use normal household eucalyptus, or fragrance oil." But, in my wineblending I use the medicinal strength eucalyptus oil. It is much stronger and has a much more intense flavour. I would suggest trying 1 or 2 DROPS of the medicinal eucalyptus oil. Depending on the strength, you may need more, but I doubt it. -Kevin Jcjd Symons.
from A TASTE OF AUSTRALIA by JOY ROSS & ALISTAIR PUNSHON typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-16-98 (13:38) Doc's Place Bbs Online. (253) Cooking
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