Anzac day immediately reminds me of my grandparents, as I’m sure it does to a lot of you. It evokes memories of wrapping up warm, gloves covering little fingers and heading down to the local RSA to pay our respects.
All four of my grandparents have war scattered through the stories of their youth. This recipe is my Anzac homage to them.
I was lucky to spend a lot of time with all of my grandparents when I was growing up and my love of being in the kitchen was nurtured by both my grandmothers in particular. I had my very own outdoor “kitchen” at my mother’s parents’ home, and at the other house I have fond memories of my grandmother singing away to the classical music, while we donned aprons and plodded along in the kitchen together, sunlight beaming through the windows. There was always ice cream in the freezer and this was her special ice cream. It didn’t taste like the stuff bought from the shop. Maybe it was her special recipe or perhaps it was her love shining through the food. When she passed away I searched high and low for a copy of the recipe but I came up empty-handed. There is a lesson to be learnt here isn’t there.
So this no churn ice cream is an ode to my grandmother Pamela, and it is sandwiched between chewy Anzac biscuits resembling ones that my grandmother Sylvia used to bake, and have in a special tin, “Just for you” she would say. I have always maintained the mindset that we show love through food. Well, this is love right here my friends. Perhaps you would like to share these Anzac Ice Cream Sandwiches with someone you love, while reflecting on those who have come before us.
Chelsea Sugar have a great range of products and here I’ve featured their new Raw Caster Sugar, and of course, their golden syrup, in that gorgeous, ever so iconic and nostalgic tin.
If you are looking for other recipes and inspiration head to Chelsea Baking. We made the Pancakes over Easter weekend and the Easy Chocolate Cake for Hunter’s Daycare birthday cake.
Golden Syrup Salted Caramel
75 grams of unsalted butter
50 grams Chelsea Raw Caster Sugar
50 grams Chelsea golden Syrup
½ – 1 teaspoon of sea salt (I used Maldon)
1. Add butter, sugar and golden syrup to a saucepan and gently melt, bring to a simmer for approx. 3 minutes. Do not stir, but swirl every so often to move the mixture off the bottom of the pan.
2. Add the cream and ½ teaspoon of salt. Swirl and then stir with a wooden spoon and taste. Add more salt at this point to suit your tastes. Cook for another minute and then take off the heat and place in a glass jug (or something similar). Set aside to cool while you make the ice cream.
Vanilla No Churn Ice Cream
395 gram can of sweetened condensed milk
1 teaspoon vanilla extract
2 cups cold cream
1. Pour the sweetened condensed milk into a large bowl and add the vanilla. Mix.
2. Whip the cream into stiff billowy peaks
3. Mix a large spoonful of the whipped cream into the condensed milk. Gently does it. You are lightening the condensed milk so it is easier to fold into the rest of the whipped cream.
4. Add the rest of the whipped cream to the bowl with the condensed milk. Fold it in gently. It may look lumpy but don’t be concerned. Keep folding and it will become soft and silky. A few lumps are fine. Do not over mix or it will not taste soft and silky.
5. Transfer 3/4 the mix to your container, I used a large loaf tin, and cover with baking paper and place in the freezer. And place the rest in a container in the fridge. Chill for an hour or so and then take off the baking paper and drizzle the cold salted caramel mix on top. Retrieve your other 1/4 of the ice cream from the fridge and pour on top of caramel. Replace the baking paper and put back in the freezer to set.
6. Freeze for a minimum of 6 hours
1 cup rolled oats
1 cup thread coconut
1 cup flour
1 cup Chelsea Raw Caster Sugar
125 g butter
2 Tablespoon Chelsea Golden Syrup
1 Teaspoon baking soda
2 Tablespoon boiling water
1. Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
2. Combine the oats, coconut, flour, and sugar together in a large bowl.
3. Melt the butter and golden syrup together in a saucepan on a medium – low heat.
4. Dissolve the baking soda in the boiling water and add to the butter mixture.
5. Pour the butter mixture into the dry ingredients and mix together.
6. Roll tablespoons of the mixture into balls, and place on the tray, allowing room for them to spread quite far.
7. Bake for 9-13 minutes, cooking one tray at a time.
To Assemble the Ice Cream Sandwiches
1. Place a baking tray in the freezer and line with baking paper.
2. Take the cooled biscuits set aside
3. Get a knife and chopping board ready. I used an upended glass to get a circle shape for the ice cream. The ice cream melts easily so you need to work quickly.
4. Take the ice cream out of the freezer and cut slices around an inch think then use your glass to cut a circle. Place the ice cream circle between 2 biscuits and place on the baking tray in the freezer to set together. Repeat. If the ice cream gets too soft put back in the freezer and resume sandwich making later on.
5. Leave for a couple of hours to set and then enjoy to your heart’s content.
To go in the draw to win a $100 Chelsea Sugar Prize Pack simply comment below and tell me what you are doing on Anzac day.
Competition closes 23rd April.