Name: Strawberry Rocky Road Ice Cream
Yield: Serves 6–8
Ingredients: 2 cups (310 g/10 oz) strawberries; 1 cup (250 g/8 oz) caster (superfine) sugar; 2 teaspoons lemon juice; ¼ teaspoon cream of tartar; 340 g (11 oz) good quality milk chocolate; 4 gelatin leaves or 3 teaspoons gelatin powder; Few drops pink food colouring; 2 teaspoons strawberry liqueur; Pinch of salt; 6 egg yolks; 280 g (9 oz) whole blanched almonds; Vegetable oil for oiling lamington tins; 1 cup (250 g/8 oz) white granulated sugar; ¼ cup (60 mL/2 fl oz) strawberry liqueur; 2 cups (500 mL/16 fl oz) light (single) cream; Extra strawberries to serve; 1¼ cups (310 mL/10 fl oz) hot water

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

If you buy the marshmallow, instead of making it, you will need 155 g (5 oz) each of white and pink marshmallow. If you make your own marshmallow you will need to make it a day ahead to give it time to set, and you need two lamington tins, each about 20 cm by 7.5 cm (8 in by 5 in). A lamington tin is a shallow, rectangular baking pan.

Ingredients

Marshmallow

Vegetable oil for oiling lamington tins
1¼ cups (310 mL/10 fl oz)

Method

TO MAKE MARSHMALLOW, lightly oil the two lamington tins. Place the water, sugar, gelatin and cream of tartar in a medium saucepan, allowing room for the syrup to rise as it boils. Place over a medium heat and stir with a wooden spoon until the sugar has dissolved, then turn the heat to high and bring to the boil. Boil the syrup until it reaches the soft ball stage as measured on a sugar