Recipe for Honey Icecream with linseed wafers and walnut crumble

Magill Estate Recipe - Honey Ice Cream

To be served with: Granfather Rare Tawny

This recipe appeared in the "Fare Exchange" section of the September, 2014 edition of Gourmet Traveller magazine. Based on the Magill Estate Restaurant dish of "Hay infused ice-cream" it has been modified to make it possible to reproduce at home without the requirement of specialist kitchen tools or ingredients unlikely to be available in local markets.

Ice Cream
Full cream milk
Scraped from one vanilla bean
175 grams
Thickend cream

Linseed wafers
55 grams
Brown sugar
Strong espresso coffee
110 grams

Walnut crumble
50 grams
70 grams
Cocoa nibs
1 tbsp
110 grams
Caster sugar
2 tbsp
Liquid glucose
1/2 tsp
Bicarbonate of soda



Bring milk and vanilla seeds to just below the boil in a saucepan over medium heat, then remove from the heat. Whisk egg yolks with honey in a bowl until pale (2-3 minutes), then pour milk mixture over, whisking to combine. Return mixture to a clean saucepan and stir continuously over medium heat until mixture coats the back of a wooden spoon (10-12 minutes). Set aside to cool. Stir in cream and churn in an ice-cream machine, then freeze until firm. Makes 2 litres.

For linseed wafers, preheat oven to 120C. Dissolve sugar in 125ml boiling water in a bowl, then add coffee and linseeds. Spread mixture on a tray lined with baking paper and dry in oven until crisp (40-50 minutes). Cool completely, then break into 8 pieces.

For walnut crumble, to remove bitterness blanch walnuts 4 times, plunging into an ice bath between each and keeping the same water for blanching. Spread walnuts on a tray lined with baking paper and dry in oven (8-10 minutes). Dry-roast cocoa nibs in a small saucepan over medium heat until fragrant (5 minutes). Meanwhile, stir butter, sugar, glucose and 60ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook, without stirring, until light-caramel (6-7 minutes), then add a pinch of salt and bicarbonate of soda, and mix well (careful, mixture will foam up). Add the cocoa nibs, cook for 1 minute, then add the walnuts. Pour mixture onto a tray lined with baking paper and cool completely. Process in a food processor to form a coarse, chunky crumble and store in an airtight container until required (Will keep for up to a week).

To serve, place a little crumble on a plate, add a scoop of honey ice-cream and top with a shard of linseed wafer. Serves 8.