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Berry and Vanilla Ice-Cream Stack with Berry Caramel Sauce

Serves 4
  • Steps
  • Ingredients


  • Pre chill ice cream machine. Preheat oven to 180°C.
  • For the Vanilla Bean Ice Cream, place the cream, milk, vanilla bean, and seeds into a small saucepan and set over medium heat. Heat until just below boiling point then remove from heat.
  • Meanwhile place egg yolks and sugar into a bowl and whisk until thick and pale. Whisk hot milk mixture into the egg mixture and whisk until combined. Return to the saucepan over medium heat and stir continuously until mixture thickens and coats the back of a spoon, about 2 minutes. Remove from heat, strain into a clean bowl and place over an ice bath until cool.
  • Once mixture has cooled transfer to ice cream machine and churn according to manufacturer’s instructions. Once set, transfer ice cream to a 26cm x 14cm baking tray lined with baking paper and place in freezer until ready to serve.
  • For the Flaky Pastry, place flour and salt in a bowl, then grate the butter over the flour. Using a butter knife, fold the flour over the butter using a cutting and tossing motion to mix until well combined.
  • Sprinkle 60ml cold water over the flour butter mix and again, using the butter knife, gently mix the flour and water, leaving some chunks of butter visible.
  • Turn onto a lightly floured surface and, working quickly, gently bring mix together. Wrap in plastic wrap and chill in fridge for 30 minutes.
  • Once the dough has chilled roll it out between 2 pieces of baking paper to approximately 30cm x 30cm. Prick the pastry with a fork and brush with beaten egg. Place onto a large baking tray and place in oven. Bake until golden brown, about 20 minutes. Remove from oven and while pastry is still warm, using a 6cm round cutter, cut 12 circles from the pastry and set aside to cool.
  • For the Poached Berries, place strawberries, raspberries, sherry and sugar in a small saucepan and set over medium heat. Bring to a boil then reduce heat and simmer until fruit is soft but is still holding its shape, about 5 minutes. Remove from heat and strain, reserving both fruit, for serving, and liquid for Berry Caramel Sauce.
  • For the Berry Caramel Sauce, melt the sugar in a small saucepan over medium heat. When the sugar starts turning a caramel colour around the edges swirl the saucepan slightly. Continue cooking until sugar has completely melted and turned a dark caramel colour, about 10 minutes. Remove from heat and then carefully whisk in the butter followed by the cream.
  • Meanwhile place reserved berry poaching liquid, strawberries and raspberries into a blender and blend until smooth. Pass through a sieve and then add 50g to the caramel. Stir until combined. Set aside until serving.
  • To serve, remove tray of Vanilla Bean Ice Cream from freezer and use a 6cm cutter to cut 8 rounds of ice cream. Place one disc of Flaky Pastry onto each serving plate and top each with a round of Vanilla Bean Ice cream. Top with some Poached Berries and Berry Caramel. Repeat layering then finish with another disc of flaky pastry on top of the berry mix. Top with fresh strawberries and raspberries and finish with a sifting of icing sugar.

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