FOOD

Got Lollies And Cookies Lying Around? Make These Tasty 'Rescued' Ice Creams

Neil Perry, Matt Moran and George Calombaris share their fave recipes.

14/07/2016 9:53 AM AEST | Updated 16/07/2016 5:38 AM AEST
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The brain freezes are totally worth it.

I scream, you scream, we all scream for ice cream.

Because it's always a good time for ice cream, let's celebrate this sticky, delicious, messy dessert and help reduce food waste at the same time.

These ice cream recipes by Uber and OzHarvest for Uber Ice Cream Day are designed by top Australian chefs Matt Moran, George Calombaris and Neil Perry, who have created ice cream flavours using Australia's three most 'rescued' food items.

Matt Moran has used rescued bananas to create banoffee crunch ice cream, Neil Perry has used ginger nut biscuits to create a scrumptious spiced cookie and caramel swirl flavour, and George Calombaris has been inspired by rescued walnuts to create his homemade baklava ice cream flavour.

With the proceeds of every purchase of an Uber and OzHarvest ice cream funding five meals for local people in need, it's the perfect excuse to inhale all the ice cream you can. You can also make the ice creams yourself using the easy recipes below, so all those leftover ingredients at home don't go to waste. Win-win!

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Matt Moran's banoffee crunch ice cream


If you've got spotty, blackened overripe bananas sitting in your fruit bowl, instead of tossing them out (or if you're not a fan of banana bread), simply bake them until they're caramelised and make this delicious, crunchy banoffee ice cream.

Using butterscotch candy (or any other hard candy you have lying around), Matt Moran's ice cream is crunchy, caramel-y and oh-so-sweet.


INGREDIENTS

  • 600ml cream
  • 250ml milk
  • 4 egg yolks
  • 100g caster sugar
  • 250g overripe bananas, peeled
  • 50g golden syrup
  • 100-150g butterscotch or hard caramel candy, broken into smallish bits (but not dust)

METHOD

1. To make the basic crème anglaise ice cream, combine the egg yolks, milk and cream in the upper section of a double boiler or metal bowl, then place over a pot of simmering water. While stirring, shake sugar into the mix and continue stirring until mixture thickens -- it will resemble pouring custard. Remove from heat. Then add the golden syrup to the crème anglaise.

2. Bake the bananas in a medium oven (180°C) for 20-25 minutes. When cool, blend and add to the crème anglaise.

3. Cool the mixture and churn in an ice cream machine.

4. Fold the butterscotch candy into the ice cream while it is still soft. Immediately store in a sealed plastic container and freeze until set.

Uber and OzHarvest
Why waste overripe bananas when you can make this?

Neil Perry's spiced cookie and caramel swirl ice cream


This spiced cookie and caramel ice cream is perfect for those who can't decide whether they love caramel, chocolate or ginger bikkies the most.

The ginger and cinnamon spice add a warming zing to this creamy, caramel-rich ice cream, but if you don't have ginger biscuits at home, feel free to use whatever ones you have on hand.

INGREDIENTS

  • 600ml cream
  • 250ml milk
  • 4 egg yolks
  • 200g caster sugar
  • 5g cinnamon powder
  • 1 packet choc-coated ginger biscuts (or other biscuit of choice)
  • Caramel sauce

METHOD

1. To make the basic crème anglaise ice cream, combine the egg yolks, milk and cream in the upper section of a double boiler or metal bowl, then place over a pot of simmering water. While stirring, shake 100g grams of the sugar into the mix and continue stirring until mixture thickens -- it will resemble pouring custard. Remove from heat. Then add the cinnamon powder to the crème anglaise.

2. In a small pot heat 100ml water and 100g caster sugar. Place over high heat and boil until the mixture starts to colour. Reduce the heat. Carefully and slowly pour in 50ml of warm water -- it's very hot and the syrup will boil heavily. Stir and allow to cool a little before adding syrup to the anglaise.

3. Cool the mixture and churn in an ice cream machine.

4. Break choc-coated ginger biscuits into smallish pieces. Fold biscuits and good quality caramel sauce into the ice cream while it is still soft like soft serve. Store in a sealed plastic container and freeze until set.

Uber and OzHarvest
Ginger cookies and caramel are the perfect ice cream match.

George Calombaris' caramel and walnut baklava smash ice cream


Calombaris' ice cream is a celebration of sweet, sticky and addictive balkava, with an added hit of caramel flavour. Imagine a sweet, creamy caramel base with toasted pistachos and walnuts and bits of caramel cookies stirred through. *Drool*

INGREDIENTS

  • 600ml cream
  • 250ml milk
  • 4 egg yolks
  • 200g caster sugar
  • 1g salt
  • Water
  • 50-60g shopped walnuts
  • 25g chopped pistachios
  • 1 packet caramel biscuits, blondies or biscuits of choice, broken up

METHOD

1. To make the basic crème anglaise ice cream, combine the egg yolks, milk and cream in the upper section of a double boiler or metal bowl, then place over a pot of simmering water. While stirring, shake 100g grams of the sugar into the mix and continue stirring until mixture thickens -- it will resemble pouring custard. Remove from heat. Then add the salt to the crème anglaise.

2. In a small pot heat 100ml water and 100g caster sugar. Place over high heat and boil until the mixture starts to colour. Reduce the heat, and carefully and slowly pour in 50ml of warm water -- it's very hot and the syrup will boil heavily. Stir and allow to cool a little before adding the suyrup to the anglaise.

3. Cool the mixture and churn in an ice cream machine.

4. Toast the nuts in a dry fry pan, stirring until crisp. Allow to cool before folding into the ice cream with the blondie or biscuit bits. Immediately store in a sealed plastic container and freeze until set.

Uber and OzHarvest
The flavour of this Greek classic works beautifully with ice cream.


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