Wednesday, January 30, 2008
Poppy Seed Ice-Cream with Orange Sauce
2 pints basic vanilla ice-cream
1 cup poppy seeds
1 cup caster sugar
2 oranges, zested
1/4 cup brandy
Stir poppy seeds into ice-cream during final beating or just before finished churning in ice-cream machine. (If using bought, soften in fridge for 15 minutes, then stir through the poppy seeds.) Freeze until firm.
Place the sugar in a heavy-based saucepan with 75ml water and stir over low heat until the sugar dissolves.
Continue to cook until the mixture is a pale, golden colour, then, very carefully, add 1/2 cup boiling water (be careful as it will splatter) and the orange zest. Continue to cook until the toffee melts and you have a smooth sauce.
Stir in brandy, then transfer to a bowl and refrigerate until ready to serve.
To serve, cut the ice-cream into squares, and drizzle with the orange sauce.