serves
6
prep
5 minutes
cook
20 minutes
difficulty
Mid
serves
6
people
preparation
5
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Sauce
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Anglaise
- 10 egg yolks
- 200 g caster sugar
- 1 vanilla bean, halved lengthways, seeds scraped
- 500 ml thickened cream
- 500 ml full cream milk
- ice cream, to serve
Butterscotch sauce
- 300 g dark brown sugar
- 50 ml scotch whisky
- 600 ml pure cream
- 1 vanilla bean, halved lengthways, seeds scraped
- fresh wasabi root, to taste
- 50 g diced cold butter
Instructions
- For the anglaise, place the egg yolks, sugar and vanilla bean seeds into a large bowl and whisk until light and fluffy.
- Place the cream, milk and scraped vanilla bean into a saucepan over medium heat and stir until warm. Whisking continuously, gradually pour the warm cream into the egg yolk mixture and whisk until well combined.
- Strain the anglaise through a fine sieve into a clean pan and stir over low heat until the custard reaches 82˚C on a thermometer, or until the mixture is thick enough to coat the back of a spoon. Remove from the heat and place the bowl in a large bowl of iced water to arrest the cooking. Stand until cool, whisking regularly.
- Divide the mixture in half. Place half into the ice cream machine and churn until a soft serve ice cream texture is achieved. Place in the freezer until set. Refrigerate the remaining anglaise until serving.
- For the butterscotch sauce, place the brown sugar and whisky in a small saucepan over medium heat until bubbling. Add the cream and vanilla seeds and bring to a simmer. Cook until a nice thick caramel sauce is achieved. Grate in the wasabi and allow to steep for 5 minutes. Strain and whisk in the butter.
- Serve the anglaise and butterscotch sauce with the ice cream.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sauce
