Harry’s Original Recipes
Ice Cream Bao with Miso Butterscotch
8 store-bought bao
1 x tub Harry’s Ice Cream Co. Chocolate Peanut Butter & Fudge
Vanilla Persian fairy floss
High smoke-point oil, to fry
260g caster sugar
90g butter, cubed
125ml thickened cream
2 tbsp shiro (white) miso
To make the miso butterscotch, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in the miso until smooth. Set aside to cool.
Heat oil in a medium saucepan (or deep fryer) to 180ºC. Deep fry the bao, turning regularly, until golden. Drain on absorbent paper.
To assemble, place a small amount of fairy floss into each fried bao. Sandwich a scoop of Harry’s Ice Cream Co. Chocolate Peanut Butter & Fudge into each then drizzle with miso butterscotch. Sprinkle with crushed peanuts and serve immediately.
Iced VoVo Blondies
180g good quality white chocolate
385g caster sugar
1 tsp vanilla bean paste
250g plain flour sifted with ¼ tsp baking powder
20g desiccated coconut
Pinch sea salt
1 packet Iced VoVo biscuits, very roughly crushed
1 punnet raspberries
Harry’s Ice Cream Co. Chocolate Peanut Butter and Fudg
Combine chocolate and butter in a microwave-safe bowl and microwave, in 10 second bursts, until the chocolate has melted. Allow to cool slightly before mixing in the sugar, vanilla, eggs, flour and coconut. Season with a touch of sea salt then mix well to combine.
Fold through the crushed biscuits then very gently fold in the raspberries.
Spoon the mixture into the prepared tin, smooth the top then bake for 30-35 mins or until cooked through. Allow to cool completely in the tin before turning out, cutting into 16 large slices and serving with generous scoops of Harry’s Ice Cream Co. Chocolate Peanut Butter and Fudge.
Melted Ice Cream French Toast
1 x tub Harry’s Ice Cream Salted Caramel Fudge
6 thick slices brioche
More Harry’s Ice Cream
Allow the ice cream to completely melt at room temperature.
Submerge the brioche slices in the melted ice cream, allowing the bread to soak up the mixture.
Spray a large frypan with oil then heat over medium heat. Cook the soaked brioche, 2-3 slices at a time, for about 2 mins each side or until golden.
Serve the French toast with a generous handful of sliced strawberries, caramel sauce and extra ice cream.
Anzac Biscuit Banana Fritters
2 large, ripe bananas
4 Anzac biscuits, crushed to a fine crumb
½ cup plain flour
1 egg whisked with a splash of milk
High smoke-point oil, to deep fry
Sea salt flakes
Harry’s Ice Cream Co. Chocolate Peanut Butter Fudge Ice Cream
Heat oil to 170ºC.
Gently roll bananas in flour to coat, dusting off excess. Dip into the egg mixture to coat all over then roll into Anzac biscuit crumbs to coat.
Deep fry the bananas 1-2 mins until golden and heated through. Drain on paper towel then sprinkle with sea salt and serve with a generous scoop of Harry’s Ice Cream Co. Chocolate Peanut Butter Fudge Ice Cream.
8 soft, white wraps (from the bread section of the supermarket)
50g butter, melted
150g caster sugar
2 tsp ground cinnamon
Harry’s Ice Cream Co. Triple Choc Fudge Ice Cream
Fresh berries (we used strawberries, raspberries and blueberries)
Store-bought caramel sauce
Preheat oven to 180ºC fan. Line two large baking trays with baking paper.
Cut each wrap into 8 wedges. In a large bowl combine the wedges with the melted butter, toss to coat. In a small bowl mix together the sugar and cinnamon then pour over the wedges and toss to combine, ensuring each piece is well coated.
Space the wedges in a single later onto the baking sheets then bake for 10-12 mins (towards the end of the cooking time check every few minutes) until light golden and crispy. Allow to cool.
To serve, arrange the cooled wedges onto a platter. Scatter with fresh berries, Oreos and Toblerones. Dollop with Nutella. Drizzle with caramel sauce then serve with big scoops of Harry’s Ice Cream Co. Triple Choc Fudge Ice Cream.
Beer Battered Ice Cream
You will need to begin this recipe the night before
1 x tub Harry’s Ice Cream Co. Salted Caramel Ice Cream
1 x 450g loaf store-bought madeira cake
60g plain flour
30g self-raising flour
250ml IPA beer
High smoke point oil, to deep fry
Chocolate sauce, to serve
Sea salt flakes, to serve
Scoop 5 large scoops from the ice cream tub. Place onto a large plate and freeze for 2 hours until very firm.
Slice the cake into 5 even slices. Lay each slice between two sheets of plastic wrap and use a rolling pin to roll the cake out to a thin layer. One at a time, remove the top layer of plastic wrap, place a scoop of ice cream into the centre of the cake and use the bottom layer of plastic wrap to shape the cake around the ice cream scoop to enclose completely. Wrap tightly into a ball with the wrap then return to the freezer overnight. Repeat with remaining cake slices and ice cream scoops.
To make the batter, combine all flours into a large bowl. Whisk to combine then make a well in the centre, add beer and whisk until combined. Cover with plastic wrap and refrigerate for 30 mins to rest.
Heat oil to 180ºC in a deep fryer or deep saucepan.
Dip the ice cream balls into the batter then deep fry until golden and crispy. Drain on paper towel then serve immediately with chocolate sauce and sea salt flakes.
Harry’s Icecreme Caramel
You will need to begin this recipe the day before
110g caster sugar
440ml full cream milk
1 x 520ml tub Harry’s Ice Cream Co. Salted Caramel Fudge Ice Cream
4 eggs, lightly beaten
To make the caramel, combine sugar and water in small saucepan, stirring over medium heat until dissolved. Increase heat and boil rapidly until deep golden colour (do not stir after the sugar has melted!). Pour into the base of an 18cm round baking tin and carefully swirl to coat the edges. Place the tin into a large, deep-sided baking tray.
Preheat a fan-forced oven to 150ºC.
Combine the milk and Harry’s Ice Cream Co. Salted Caramel Fudge Ice Cream in a medium saucepan, bring just to the boil then remove from heat and allow to sit for 15 mins to slightly cool.
Pour the cooled milk gradually over egg mixture, stirring constantly. Strain the mixture through a fine sieve into large jug, discarding any eggy bits. Pour into the caramel pan.
Fill the outer baking tray with enough boiling water to come half way up the round inner pan then bake for 30 mins or until the custard is set. Remove the inner pan and transfer to the refrigerator overnight. When ready to serve, invert the Icecreme Caramel onto a presentation plate and serve immediately.
Salted Caramel Waffle Tiramisu Trifle
You will need to begin this recipe the day before
3 eggs, yolks and whites separated
100g caster sugar
1 x tub Harry’s Ice Cream Co. Salted Caramel Fudge ice cream, softened to room temperature
10 small store-bought waffles
2 tbsp instant coffee dissolved in 1½ cups boiling water
Shaved dark chocolate and coffee beans, to decorate
1 tbsp instant coffee
30g caster sugar
15g gelatine powder
100g sweetened condensed milk
The night before, make the jelly by adding instant coffee, caster sugar and gelatine powder to a large bowl. Pour over 350ml boiling water, whisking until the sugar and gelatine dissolves then add 150ml cold water and condensed milk. Whisk until combined then pour through a fine sieve into the base of a trifle dish. Refrigerate overnight to set.
To make the trifle, whisk together the egg yolks and sugar with an electric mixer until pale and creamy. Add the softened ice cream and whisk until fluffy and smooth. Transfer mixture to a bowl and wash the whisk attachment and bowl thoroughly.
Whisk egg whites until stiff. Add half the egg yolk mixture to the egg whites, folding through carefully, then add remainder and gently fold through until just combined.
Spoon 1/3 of the cream mixture over the set jelly.
One at a time, quickly dip the waffles into the instant coffee then arrange 3 on top of the cream. Top with 1/3 of the cream, another 3 dipped waffles. Repeat with remaining cream and waffles.
Top with shaved dark chocolate and coffee beans to decorate.
Mocha Cookie Dough Ice Cream Sandwiches
You will need a 20cm square tin for this recipe
440g butter, melted (warm but not hot)
2 tbsp instant coffee
300g light brown sugar
220g caster sugar
2 large eggs
2 tsp vanilla bean paste
440g plain flour
4 tbsp skim milk powder
1 tsp baking powder
½ tsp bicarb
2 tsp sea salt
2 tubs Harry’s Ice Cream Co. Chocolate Fudge Brownie
To make the cookie dough combine cooled, melted butter, instant coffee and sugars. Add eggs and vanilla and mix well.
In separate, large bowl combine dry ingredients and mix well. Make a well in the centre, pour in the liquid mixture then mix until just combined.
Line the base and sides of the square tin with baking paper (it helps if you leave some of the paper overhanging on the sides as this make removal easier). Spread half the cookie dough evenly over the base of the tin. Flatten the surface using a spatula then freeze for an hour. Take the icecream out of the freezer and allow to soften at room temperature.
Spread the softened icecream evenly over the top, smoothing the surface with a spatula. Return to freezer for an hour or until the icecream is firm.
Spread the remaining cookie dough evenly over the top, smooth the surface using a spatula. Return to the freezer for 2-3 hours.
To serve, remove the slice from tin. Cut in half lengthways then cut each half into 8 thin slices. Serve immediately.
Snickers Ice Cream Sandwiches
You will need to begin this recipe the night before
120g dark chocolate melts
110g salted butter, softened to room temperature
70g brown sugar
60g dark brown sugar
150g plain flour
25g cocoa powder
1 tsp bicarbonate of soda
1/4 tsp sea salt
5 1/2 Snickers bars, roughly chopped
4 tubs Harry’s Ice Cream Co. Peanut Butter Fudge Ice Cream, softened to room temperature
Line a 20x30cm rectangular tin with baking paper. Spoon the softened ice cream into the tin, smooth the surface then freeze 3-4 hours until very firm. Use a 7cm round cookie cutter to cut 8 rounds from the ice cream. Return rounds to the freezer (discard/eat the offcuts!)
Line two large baking trays with baking paper. Preheat conventional oven to 160ºC.
Microwave the chocolate melts in 10 second bursts until melted. Set aside.
Add butter and both sugars to the bowl of a stand mixer and beat for 8-10 mins until fluffy. Add egg and beat until incorporated.
Add flour, cocoa, bicarb, sea salt and melted chocolate and mix until just incorporated. Fold through the Snickers pieces.
Make 16 balls (2 heaped tbsp each) then arrange 8 on each tray (ensure they are well spaced out to allow cookies room to spread) then use clean fingers to gently flatted each ball.
Bake for 10-12 mins then allow to cool on trays for 10 mins before transferring to baking racks to cool completely.
To assemble, place an ice cream round on top of a cookie. Spoon 1 tbsp of caramel sauce on top of the ice cream then sandwich with another cookie. Serve immediately or return to the freezer until ready to serve.
Pistachio, Tahini and Caramel Ice Cream Sandwiches
110g salted butter at room temperature
150g brown sugar
85g caster sugar
1 egg at room temperature
120g wholemeal plain flour mixed with ½ tsp bicarb
16 Werther’s Original Chewy Toffees, roughly chopped
35g shelled pistachios, roughly chopped
Dried rose petals, to decorate
Sea salt flakes
Harry’s Ice Cream Co. Salted Caramel Fudge Ice Cream
In the bowl of a stand mixer combine butter, brown sugar and caster sugar. Beat until pale and fluffy – about 4 mins.
Add egg and beat for a further 2 mins.
Add tahini and beat for a further minute.
Fold through the flour mixture with ½ tsp sea salt until just combined.
Fold through the toffee pieces and pistachios then transfer the dough to a large sheet of cling wrap, wrap to enclose and refrigerate for a minimum of 2 hours.
Preheat oven to 180ºC (160ºC fan). Line 1 large baking trays with baking paper.
Spoon tablespoonful sized balls of the dough and roll into balls. Space out on the trays with about 5cm in between each ball.
Bake 10-12 mins until the edges become slightly golden.
Remove from oven, sprinkle with sea salt flakes and dried rose petals then allow to cool completely on the tray.
Spoon a generous scoop of Harry’s Ice Cream Co. Salted Caramel Fudge Ice Cream onto a cookie and top with another cookie to make a sandwich.
Repeat with remaining cookies and ice cream.
Mint Slice Ice Creams
You will need a 20cm square tin for this recipe
Melted butter, to grease tin
1 packet Malt-O-Milk biscuits
2 x tubs Harry’s Ice Cream Co. Peppermint Brownie, at room temperature
200g dark chocolate melts
Assorted mint chocolates, finely chopped, to decorate (we used Mint Patties, Peppermint Crisp and Mint Aero)
Brush the base and sides of the tin with butter then line with baking paper (ensure there is excess paper overhanging the sides to easily remove the slice).
Line the base of the tin with Malt-O-Milk biscuits (you may need to cut some to fit your tin).
Spoon the softened ice cream on top of the biscuits and use a spatula to gently spread the ice cream to an even layer. Top with remaining biscuits and freeze at least 4 hours until firm.
Use the excess baking paper to carefully lift the slice from the tin. Use a large knife to cut the slice into individual rectangles, using the top biscuits as a guide. Return rectangles to the freezer while you prepare the chocolate.
Place the chocolate melts into a microwave-safe container and microwave on high in 30-second bursts until melted.
Working quickly, dip each rectangle a little into the chocolate, scraping off any excess, then sprinkle with your choice of mint chocolates to decorate. Return to freezer until chocolate has set then serve.
Baileys and Pecan Waffle Bread and Butter Pudding
300ml pouring cream
200ml full cream milk
100ml Baileys Irish Cream
60g caster sugar
6 store-bought waffles
1 tbsp demerara sugar
¼ cup pecan nuts, roughly chopped
Harry’s Ice Cream Co. Salted Caramel Ice Cream, to serve
Combine eggs, cream, Baileys, milk and caster sugar in a jug. Whisk vigorously to combine and set aside.
Cut waffles in half lengthways and arrange in a single layer in an oven-proof dish. Pour cream mixture evenly over the waffles and stand at room temperature until the bread has completely absorbed cream mixture (about 1 hour).
Preheat oven to 180ºC (160ºC fan). Scatter demerara sugar and pecans over pudding and bake until golden and custard is firm (40-50 minutes). Serve with Harry’s Ice Cream Co. Salted Caramel Ice Cream.
Mars Bar Pierogi
Makes about 35
1 large egg
1 tbsp sour cream
125ml full cream milk
2 tbsp cacao powder 2 tbsp caster sugar
2 1/2 cups plain flour, plus extra to dust
Pinch of sea salt
Grapeseed (or other neutral, high smoke-point) oil, to fry
Harry’s Ice Cream Co. Salted Caramel Fudge icecream, to serve
350g firm ricotta
6 Mars Bars
Whisk together egg, sour cream, water and milk. Combine the wet ingredients with cacao, sugar and flour with a pinch of salt in a stand mixer fitted with dough hook and knead on low for 5 mins (you can also do this step by hand, knead dough for 8-10 mins or until smooth and elastic).
Roll dough into a smooth ball, place onto a clean surface and cover with a clean tea towel and allow to rest for one hour.
To prepare the filling, chop up 4 of the Mars Bars and microwave on high for 1 minute (do this in 20-second bursts, stirring regularly) until melted. Combine with ricotta and stir really well. Finely chop up the remaining Mars Bars and stir through the ricotta mixture.
Divide dough into 4 equal portions. Using extra flour to dust the dough and pasta machine, roll each portion, stepping down each thickness setting until you reach the third-last thickness. Repeat with remaining dough portions.
Use an 8cm round cookie-cutter to cut 35 rounds from the pasta sheets (you may need to gather scraps and re-roll some of the dough). Spoon 1 tbsp of the filling into the centre of each disc then fold over to form a moon shape and firmly press together the edges to encase the filling.
Boil a large saucepan of water. Boil pierogi, 6-8 at a time, until they float to the surface. Remove from water before deep frying 1-2 mins until crispy.
Serve with a generous scoop of Harry’s Ice Cream Co. Salted Caramel Fudge icecream.