Cindylou Posted December 10, 2008 Report Share Posted December 10, 2008 Ha - while browsing the Taste website I stumbled on this recipe. I am going to blame Legal buff for it as I wouldn't have been on there if she hadn't asked for some recipe suggestions. As I am a Tim Tam addict the name of the recipe caught my eye and I am now going to have to rush home from work and make it! Tim Tam Caramel Ice Cream Quote Link to comment Share on other sites More sharing options...
TweetyandChester Posted December 10, 2008 Report Share Posted December 10, 2008 We also love TimTams - will try it... I just found this one on the internet Baileys MousseIngredients60 g caster sugar 1 whole whole egg, separated 2 serve egg yolk, (2 egg yolks) 2 nip Baileys Irish Cream, (60ml) 1/2 tsp cocoa powder, (optional) InstructionsReserve 1 tablespoon of caster sugar. Place remaining sugar and 1 tablespoon of water in a small saucepan. Heat gently until sugar dissolves. Boil rapidly for about 1 minute, or until mixture is syrupy, but not caramelised.Whisk egg white in a medium bowl until stiff. Slowly add sugar syrup, beating well to thoroughly combine.Place 3 egg yolks and remaining sugar and Baileys in a medium-sized heatproof bowl. Place bowl over a medium-sized saucepan of simmering water. Whisk until thick and frothy; this will take at least 5 minutes. Whisk in egg white mixture and share between 6 glasses. Chill in the fridge for several hours.Dust with cocoa powder just before serving. NotesYou can always experiment with other liqueur flavours like Tia Maria or Kahlua. Quote Link to comment Share on other sites More sharing options...
Legalbuff Posted December 10, 2008 Report Share Posted December 10, 2008 I will shoulder the blame for this one with a SMILE!!!It sounds awesome - I think I might have to start experimenting in the weeks before Christmas to see what tastes the best, or I'll end up making all of them.I am going to have to SERIOUSLY hit the gym after the holidays!!!! Quote Link to comment Share on other sites More sharing options...
Cindylou Posted December 10, 2008 Author Report Share Posted December 10, 2008 OK - you are now all BANNED. Quote Link to comment Share on other sites More sharing options...
Terence.H Posted December 10, 2008 Report Share Posted December 10, 2008 OK - you are now all BANNED. Quote Link to comment Share on other sites More sharing options...
FixAte Posted December 10, 2008 Report Share Posted December 10, 2008 Hmmm, we will definitely attempt that recipe.Was just wondering if all you TimTam lovers eat them using the same method, that is now when not in ice cream form... Quote Link to comment Share on other sites More sharing options...
Cindylou Posted December 10, 2008 Author Report Share Posted December 10, 2008 Was just wondering if all you TimTam lovers eat them using the same method,If you're going to start explaining the "sucking your tea" thing then I'm going to shut this thread in disgust! Quote Link to comment Share on other sites More sharing options...
FixAte Posted December 10, 2008 Report Share Posted December 10, 2008 If you're going to start explaining the "sucking your tea" thing then I'm going to shut this thread in disgust! Really sorry if I upset u or anyone else... Quote Link to comment Share on other sites More sharing options...
Battiss Posted December 10, 2008 Report Share Posted December 10, 2008 Ok.. so for us "back here" who want to make it.. what on earth is a Jersey Caramel? Or rather.. what is remotely similar that we could use?? Quote Link to comment Share on other sites More sharing options...
Cindylou Posted December 10, 2008 Author Report Share Posted December 10, 2008 Just joking FixAte - that's why I added the jester!!!Battiss a Jersey Caramel has a white layer of caramel sandwiched between two layers of brown caramel. (looks like a brown liqorice allsorts) I'd suggest using common or garden caramels - but then I'm not a caramel connoisseur... Quote Link to comment Share on other sites More sharing options...
Battiss Posted December 11, 2008 Report Share Posted December 11, 2008 Battiss a Jersey Caramel has a white layer of caramel sandwiched between two layers of brown caramel. (looks like a brown liqorice allsorts) I'd suggest using common or garden caramels - but then I'm not a caramel connoisseur...Thanks Cindy - will use the garden variety.. this sounds like a MUST TRY ice cream! Quote Link to comment Share on other sites More sharing options...
Annalize Posted December 12, 2008 Report Share Posted December 12, 2008 (edited) Ok.. so for us "back here" who want to make it.. what on earth is a Jersey Caramel? Or rather.. what is remotely similar that we could use??Jersey Caramels is something similar to Wilsons Cream Caramels that we get in South Africa. Edited December 12, 2008 by Annalize Quote Link to comment Share on other sites More sharing options...
Nicki G Posted December 30, 2008 Report Share Posted December 30, 2008 I know I am going to put the spanner in the works here. Please be very aware that if you melt ice cream too much and then refreeze, it is one of the highest food products to cause food poisoning. So make sure you just soften and not let it melt further than soft as it may not be pleasant. I worked for nestle and many of our clients learnt the hard way. Quote Link to comment Share on other sites More sharing options...
Battiss Posted December 30, 2008 Report Share Posted December 30, 2008 Jersey Caramels is something similar to Wilsons Cream Caramels that we get in South Africa.Thanks Annalize.. only saw this now.. the ice cream is still on the "to do list before the end of 2008"! Quote Link to comment Share on other sites More sharing options...
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