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Chaffie Ice-Cream with Coconut Shortbread Crumb and Spiced Praline

Serves 6
  • Steps
  • Ingredients


  • Pre-chill ice cream machine and preheat oven to 180C.
  • For the Chaffie Ice-Cream, place tea powder, cinnamon, cardamom and cloves into a small bowl. Add 60ml boiling water and set aside to brew for 3 minutes. Strain, discarding solids, and set aside.
  • Mix coffee into 80ml boiling water and set aside.
  • Place cream and milk into a saucepan and set over medium heat. Bring to a simmer and remove from heat.
  • Meanwhile, place the egg, egg yolks and sugar into a medium bowl and whisk until pale and fluffy. Add a little of the hot cream mixture and whisk to combine. Add the remaining cream mixture and whisk until completely combined.
  • Return the mixture to a saucepan and set over low heat. Add reserved coffee liquid and brewed tea and whisk until thickened. Remove from heat, transfer to a bowl and set over an ice bath.
  • Whisk, over the ice bath, until cool. Transfer to the chilled ice cream machine and churn according to manufacturer’s instructions. Set aside, in freezer, until serving.
  • For the Coconut Shortbread Crumble, spread the desiccated coconut over a lined baking tray and toast in the oven until golden, about 5 minutes.
  • Remove from oven and transfer to a bowl. Add flour, sugar, butter, ajwain seeds, cumin seeds and cardamom and rub with fingertips until butter melts and mixture comes together to form a dough.
  • Place the dough between two sheets of baking paper and roll to a thickness of 2mm. Remove the top sheet and transfer dough, on the baking paper, to a tray. Place in oven to bake until golden brown, about 15 minutes. Remove from the oven, allow to cool, crush to a crumble and set aside until serving.
  • For the Spiced Praline, place all ingredients, except sugar, in a motor and pestle and roughly grind. Transfer to a paper lined tray.
  • Place sugar into a small frypan and place on medium heat. Cook until sugar melts and begins to colour. Swirl the pan gently and continue to cook until amber in colour.
  • Remove from heat and immediately pour over the ground mix. Lift the tray to spread the caramel evenly and thinly and set aside to cool.
  • Once cool, break into shards. Set aside 12 shards for serving. Place remaining shards into a mortar and pestle and grind to a coarse crumb. Set aside until serving.
  • To serve, place the Coconut Shortbread Crumble into the centre of each serving plate. Using the back of a spoon, smooth top of crumble and make a slight well in the centre. Add the crushed Spiced Praline and sprinkle with popping candy. Place a spoonful of the Chaffie Ice-Cream onto the crumb and add two shards of Spiced Praline.

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