Cheesecake Ice-Cream

This recipe was a hit with family and friends at a recent dinner. It is a 2 stage process, but not that difficult, and definitely worth it! It is extremely rich, and therefore, a "sometimes" food to be eaten in small amounts and shared with friends.

Vanilla Bean Condensed Milk
Ice-Cream
Ingredients
•400g can condensed milk
•500ml Udder Farm Cream
•1tsp vanilla bean paste






Method
1.In a stand mixer whip cream until soft peaks form, add vanilla bean paste and then at low speed add condensed milk, mix until just combined.
2.Transfer to jug and chill in fridge for 2-3 hrs.
3.Churn in ice-cream maker, as per machine instructions.
4.Place in airtight container. Freeze.


Cheesecake Ice-Cream
Ingredients
•350g cream cheese, softened
•1/3 cup caster sugar
•1/4 tsp vanilla bean paste
•1/2 cup Udder Farm Cream
•125g Toblerone, chopped
•1 litre Vanilla Bean Ice-Cream, softened
Method
1.Remove Vanilla Bean Ice-Cream from freezer
2.Using a stand mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
3.Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.

Roast Tomato, Fetta and Avocado Salad

Small local tomatoes are currently available at The Fresh Ingredient, they are perfect for this recipe.


Ingredients serves 2-3
500g small tomatoes
3 Australian Organic Garlic Cloves, peeled and thinly sliced lengthways
2tbs Australian Extra Virgin Olive Oil
50g Udder Farm feta cheese, crumbled
1 avocado, peeled and roughly chopped
1/4 cup tightly packed small basil leaves.
Method
1.  Preheat oven to 200°C. Line a baking tray with If You Care brand parchment baking paper (available from The Fresh Ingredient). Combine tomatoes, garlic and 1 tablespoon oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 25-30 minutes or until tender. Set aside for 20 minutes to cool.  
2. Divide tomatoes and arrange in the base of each bowl, top with avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Allow to sit for 10 minutes to allow the flavour to develop. Serve with pan-fried chicken or a small piece of steak.