For the rhubarb ice cream base:
Take the washed rhubarb and vacuum pack it with the water, cook this in a water bath set to 65˚c/ 149˚f for 35-40 minutes. When the rhubarb is cooked puree the hot mixture in a blender until totally smooth then pass through fine sieve and set to one side.
Take the egg yolks, sugar, glucose, skimmed milk powder, carrageen and lecithin and mix well.
Slowly add the vegetable oil mixing vigorously. Now slowly add the rhubarb puree and the grenadine. When totally mixed, vacuum pack the mix and cook in a water bath set to 76 C/ 169f for 25 min, then refresh in ice water.
Pass the mix through a fine sieve and store in the fridge until required.
For the custard ice cream base:
Take the egg yolks, sugar, glucose, skimmed milk powder, carrageen and lecithin mix well.
Slowly add the vegetable oil mixing vigorously.
Now slowly add the skimmed milk and the vanilla pods which have been cut in half and the seeds scraped. When all the ingredients are very well mixed, vacuum pack the mix and cook in a water bath set to 76˚c/ 169˚f for 25 min. Re-fresh the ice cream mix by placing the bag in ice water. Pass the cold mix through a fine sieve and keep in the fridge until required.
For the waffle cone:
Beat the eggs and the sugar, salt and vanilla extract with an electric whisk until the eggs turn slightly white in colour and fluffy. Drizzle the oil in slowly while beating all the time. Now fold in the flour. Cook the mix directly on a waffle press. Then mould the waffle around a cone and allow to cool on a cooling rack.
For the crumble topping:
Take the flour, butter, caster sugar and a few drops of vanilla essence and combine all in a blender. Add the chopped hazelnuts and briefly pulse just to mix in the nuts.
Spread the crumble mix on a tray with grease proof paper. Toast in oven at 150 C/ 300f until golden brown.
To serve :
Both ice-cream flavours will need to churn for 30 minutes in an ice-cream machine. Once they are ready pipe the ice-cream in to the cone. Try to make the two separate colours distinct from each other! Sprinkle on a little of the crumble topping and serve.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
» 10h ago