Honey & Macadamia Gelati
For those who aren’t aware, Australia is suffering a heat wave at the moment!!
Everyone has been sweltering in 37°C+ heat, with some areas of Australia topping that by 10 degrees!!
Nothing, apart from an effective air conditioner, beats the cooling refreshment of home-made gelati or ice cream and in Summer we make sorbet & ice cream on a daily basis. Our healthy version usually has no cream, lots of whole fruit and minimal sugar – yummy and good for you!
Recently, whilst travelling on a Qantas flight, passengers were offered a tub of “premium” ice cream for supper and I was horrified at the list of ingredients.
I can never resist the offer of ice cream – especially in a confined space like a plane – but the flight attendant was shocked when I returned mine to her after reading the label. Yuck!
My ice cream has none of those nasties and can be made on any sort of milk, making it dairy free if desired. The difference between ice cream, gelati & sorbet is that ice cream is based on cream, gelati is based on milk and sorbet is water based. In a Thermomix, you can easily make a cream free ice cream due to its fantastic churning ability so forgive me if I call my gelati, ice cream, it all tastes great!
I always have a supply of frozen milk blocks in the freezer for quick sorbet fixes! I often have a supply of frozen custard blocks too for making a richer ice cream. Freeze the milk into ice cubes in an ice cube tray. Full cream milk makes better sorbet, but these days I use almond or coconut or hazelnut milk.50g sugar 60g honey 600g frozen milk ice blocks* 1 egg white 100g macadamias, toasted Mill the sugar for 10 secs on SP 10. Add honey, ice blocks & egg white churn 1 min SP 9 and stir throughout with the spatula. Add the nuts and mix through on SP 5 for 10 seconds.
Speaking of our Australian heat wave, there have been devastating fires across the eastern seaboard and many home and lives have tragically been lost. To donate to the Tasmanian fire relief go here.