Christmas cookbook, ACP Books, $12.95

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Burnt brown sugar ice-cream with pistachio praline

INGREDIENTS

¾ cup (165g) firmly packed brown sugar
¼ cup (60ml) orange juice
1¾ cups (430ml) milk
600ml cream
8 egg yolks

pistachio praline
¾ cup (165g) caster sugar
1/3 cup (80ml) water
1/3 cup (45g) pistachios, roasted

METHOD

Combine sugar and juice in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, without stirring, about 7 minutes or until mixture is dark brown in colour.

Remove from heat, gradually stir in combined milk and cream; stir over heat until toffee dissolves and mixture is smooth.

Using electric mixer, beat egg yolks in medium bowl until thick and creamy; gradually beat in hot milk mixture. Pour mixture into large saucepan; stir over low heat, without boiling, until mixture thickens slightly and coats the back of a wooden spoon.

Immediately strain custard mixture into medium heatproof bowl. Cover surface of custard with plastic wrap; refrigerate 1 hour or until cold.

To make ice-cream, pour custard into a shallow container, such as an aluminium slab cake pan, cover with foil; freeze until almost firm. Place custard mixture in large bowl, chop coarsely then beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process twice more; pour into 2-litre (8-cup) pudding bowl after last beating. (Or pour custard into ice-cream maker, churn according to manufacturer’s instructions). Freeze until firm.

Meanwhile, make pistachio praline.

Dip pudding bowl into hot water for 10 seconds; turn ice-cream onto plate. Press pistachio praline all over ice-cream to coat; freeze 1 hour before serving.

pistachio praline
Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil 5 minutes or until golden caramel in colour. Place nuts on oiled oven tray; pour toffee over nuts, stand until set. Break praline into small pieces; process until chopped finely.