Try this impressive recipe by Rosio Sanchez, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Bitter Base

  • 300g glucose syrup

  • 200g Gammel Dansk (Danish bitters)

  • 100g dried blueberries

  • Ice Cream Base

  • 1170g whole milk

  • 404g cream

  • 150g dextrose

  • 20g trimoline

  • 50g sugar

  • 10g salt

  • 80g milk powder

  • 15g ice cream stabiliser

  • Crispy Milk

  • 250g skim milk

  • 0.625g xanthan gum

  • 1.5g iota

  • 100g sugar

  • 25g milk powder

  • 0.5g salt

  • Milk Crumbs

  • 100g milk powder

  • 75g tipo 00 flour

  • 75g sugar

  • 75g melted butter

  • 40g cornflour

  • 5g salt

  • To Serve

  • 2 handfuls wood sorrel, picked and washed "Gammel dansk" bitter in a spray bottle

  • Balsamic apple vinegar in a spray bottle


  • Bitter Base:

  • 1.

    Cook the glucose and Gammel Dansk to 35 Baumé, using a sugar thermometer.

  • 2.

    Pour this syrup over the dried blueberries and let it infuse for 5 minutes.

  • 3.

    Strain the liquid and discard the blueberries or use them for something else.

  • 4.

    Cool the liquid down.

  • Ice Cream Base:

  • 1.

    Cook the milk with the cream, dextrose, trimoline, sugar and salt.

  • 2.

    Mix the milk powder and stabiliser and pour over the milk mix while continuously stirring.

  • 3.

    Blend the ice cream base and strain.

  • 4.

    Half fill a Pacojet cannister and freeze.

  • 5.

    When frozen, add 150g of the bitter base on top of the block of frozen ice cream base and spin on the Pacojet.

  • Crispy Milk:

  • 1.

    Bring skim milk close to a boil.

  • 2.

    When it begins to steam pour into a Thermomix and turn on high speed.

  • 3.

    Add the xanthan gum and iota and blitz for a good minute on high until gums are fully hydrated.

  • 4.

    Blitz in sugar and milk powder and finally salt.

  • 5.

    Transfer to a stand mixer, and with a whisk attachment, whip on high speed until mixture is cool and voluminous.

  • 6.

    With an offset spatula spread mixture on a silicon mat and dehydrate until crispy for approximately 12 hours at 65°C.

  • 7.

    Keep in dehydrator until ready for serving, and store in an airtight container with silica gel to prevent them going soft.

  • Milk Crumbs:

  • 1.

    Combine all ingredients by hand to a crumble and bake at 160°C until top begins to turn golden brown. This should take approx. 12 minutes.

  • 2.

    Cool down and keep in a container.

  • To Serve:

  • 1.

    Have 4 very cold bowls ready. Scoop a round ball of the Gammel Dansk bitter ice cream onto a generous amount of milk crumbs and give three sprays of Gammel Dansk bitter and one spray of balsamic apple vinegar.

  • 2.

    Cover with milk crisp and add wood sorrel.


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