This is far and away the most popular ice-cream in the shop. Creamy, salty and nutty, its success is really no surprise. Without the additions, the ice-cream makes a great vanilla base, through which you could fold any of your favourite toppings, cake scraps or crisp bits.
Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.
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