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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

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24.01.2017

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24.01.2017

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23.01.2017

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23.01.2017

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23.01.2017

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20.01.2017

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Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Vanilla ice-cream


You'll need

600 ml pouring cream 1 litre (4 cups) milk 300 gm caster sugar 1 vanilla bean, split and seeds scraped 7 egg yolks

Method

  • 01
  • Place a third of the cream in a large bowl placed over ice and set aside. Combine remaining cream with milk and a third of the sugar and vanilla bean and seeds in a saucepan over medium-high heat, stir to dissolve sugar and bring just to the boil. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until pale (4-5 minutes). Pour cream mixture over yolk and whisk to combine. Return to pan and cook, stirring continuously, until mixture thickly coats a spoon (6-7 minutes). Strain into reserved cream, stir to combine and set aside to cool completely, then churn in an ice-cream machine and freeze until required. Makes about 1 litre. Serve with fine apple tart.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2013

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