FOOD WITH MIGUEL MAESTRE ICE CREAM CHALLENGE Miguel meets Sarah, CEO of Serendipity Ice Creams, to find out the secret to making the perfect home-made ice cream. Believing that he can take on the 'Ice Queen' at her own game, Miguel challenges Sarah to an ice cream sandwich sell-off. Miguel makes a vanilla bean ice cream with toasted macadamia and coconut cookie with a dollop of hazelnut spread, while Sarah sandwiches salted caramel ice cream between chocolate chip cookies. Miguel and Sarah then take the ice cream sandwiches to Bondi Beach to see who really does have the best ice cream sandwich. ABOUT SARAH MANDELSON Sarah Mandelson is the CEO and chief ice cream taster of the family business Serendipity. Sarah s mum Alix Launched the business in 1966 due to the lack of good quality ice cream available in Sydney. Alix was somewhat of an ice cream pioneer. Not content with the run of the mill Neapolitan of the time, Alix developed more exotic flavours like Maple Walnut, Pistachio, and Rum & Raisin. Only knee high to an ice cream cone when Alix began making ice cream from home, Sarah has been
part of the family business right from the beginning. These days, Sarah is firmly behind the ice cream scoop with Serendipity considered one of the premier ice creams in the state. With modern times have come modern flavours and Sarah says that at any one time there are up to 100 flavours in the Serendipity freezer. Along with ice cream Serendipity produces sorbets, frozen desserts, ice cream cakes and frozen yoghurt. With a focus on the highest quality ingredients, all of Serendipity s products are made in small batches using artisanal techniques. Sarah sources her milk and cream from the fresh pastures of northern NSW along with Queensland s sugar and premium products from local growers. This ensures that everything is at its freshest and best each and every time. Serendipity 333-339 Enmore Rd, Marrickville 2204 Ph: (02) 9557 8986 http://serendipityicecream.com.au/ fb: www.facebook.com/serendipity-ice-cream
MACADAMIA & COCONUT ICE CREAM SANDWICHES You ll need a stand mixer for this recipe, hand beaters aren t powerful enough to get the job done. Prep time: 20 Minutes plus chilling time. Cooking time: 20 Minutes Makes: 10-12 Ingredients 150 g hazelnut spread 80 g shredded coconut, toasted
Ice cream base (crème anglaise) 700 ml cream 200 ml milk 1 vanilla bean, seeds scraped 4 egg yolks 200 g caster sugar Cookies 100 g macadamias, chopped 40 g shredded coconut 1 lemon 120 g salted butter 200 g light brown sugar 1 egg 200 g plain flour ½ tsp baking soda ½ tsp baking powder Method 1. For the ice cream base place the cream, milk, vanilla bean and seeds in a saucepan and bring to a simmer. Remove from the heat and set aside for 20 minutes. 2. Whisk the egg yolks and sugar in a heat proof bowl until light and pale. Pour the warmed cream over the eggs and whisk until combined. Return the mixture back into the saucepan and place over a medium-low heat. Cook, stirring continuously, for 7-8 minutes until thick enough to coat the back of a spoon. Strain into a container and refrigerate until chilled. Place a metal or glass stand mixer bowl in the freezer to chill. 3. Meanwhile, preheat the oven to 190 C. Place the macadamias and coconut on an oven tray and roast for 6-8 minutes until light golden. Remove from the oven and finely grate the rind of the lemon over the top. Set aside for 10 minutes to cool. 4. Beat the butter and sugar together until light and pale. Add the egg and mix until combined. Add the flour, baking powder, baking soda and the macadamia mixture and mix until just combined. 5. Using your hands, roll dough into 4cm balls and place on a baking paper lined oven trays about 5cm apart. Transfer to the oven and cook for 5 minutes. Turn trays for even cooking and bake for a further 5 minutes until lightly golden but still soft. Remove from the oven and allow to cool.
6. Transfer the chilled crème anglaise into the stand mixer bowl and return to the freezer for 30-45 minutes until the mixture thickens and starts to form ice crystals. Remove the bowl from the freezer and, using the whisk attachment, mix for 15-20 seconds until the crystals break up and the mixture looks smoother. Return the bowl to the freezer for another 30-45 seconds and repeat the same process. Continue freezing and whisking another 2-3 times until the mixture is thick and looks like soft serve. 7. To assemble, spoon 2 teaspoons of hazelnut nut spread onto a cookie. Top with a scoop of ice cream and press together to seal. Roll the ice cream in coconut and place in the freezer for 30 minutes until completely set.