- 750ml milk
- 750ml pouring cream
- 6 vanilla beans
- 16 egg yolks
- 300g sugar
- 3 Mars bars, roughly chopped
- 3 Toblerone bars, roughly chopped
- 1 Christmas tree mould *
Then on Christmas Day we drive to my parents-in-law's on the northern beaches where we open presents, have breakfast and swim. I don't do any cooking on Christmas Day. There's always plenty of ham and turkey but everything is cold. My wife's aunty first made this Christmas tree ice-cream cake for us about 10 years ago. Not only are the kids always queuing up for it but the adults are, too. It's a fun thing you can make the night before and all the kids love to make it and eat it. For the first time in a long time we will spend Christmas this year in Paris, where we'll no doubt eat traditional French food like oysters and a buche de noel. I'll miss eating ham all the way up to New Year's Eve; ham sandwiches for morning tea, ham sandwiches to go to the beach, ham with everything.
Bring the milk and cream to the boil. Slice vanilla beans in half lengthways and remove seeds, then add to milk and cream. In a bowl, whisk the egg yolks and sugar until well combined then gradually add a third of the hot liquid, slowly combine. Put egg and sugar mixture back into the pan with the remaining liquid then stir over medium heat until the custard reaches 80C-85C (or until thick and it coats the back of a spoon). Strain and remove beans then chill, preferably overnight. Churn in an ice-cream machine, following manufacturers' instructions. Once the ice-cream has been made, mix in Mars bar and Toblerone pieces. Pour mixture into the mould and place in the freezer to set for 24 hours or overnight. To serve, remove from mould. Decorate with strawberries and blueberries.
* Sold at Accoutrement, Mosman, phone 9969 1031.
- Course - Dessert