The Golden Gaytime is a much-loved Aussie icecream that has withstood a shifting interpretation of its name. Its winking tagline is that it's difficult to convey a Gaytime on your own, in addition to it's tempting to toast Australia's positive vote for matrimony equality amongst i of these delightful popsicles.
And yet! We excogitation to brand this a Streets Free Summer, inwards solidarity amongst the workers making Golden Gaytimes in addition to facing pay cuts of upwards to 46%. So why non make a Gaytime on your own?
The easiest path is to whip it up, sundae style, amongst purchased icecream. Influenza A virus subtype H5N1 scoop of vanilla icecream, a scoop of caramel - convey you lot noticed that in that location are to a greater extent than or less magnificent vegan salted caramel ones out in that location now? Make your ain two-ingredient choc-ice magic, scatter over to a greater extent than or less crushed biscuits in addition to you lot are SET.
Of course, I had to overthink this projection in addition to brand my ain icecream. I reckon I'd mastered vegan salted caramel icecream years ago, though I've grown a piffling weary of overbearing kokosnoot milk desserts since then. I worked inwards to a greater extent than or less macadamia milk, glucose syrup to improve the texture, in addition to a hearty dash of nighttime rum inwards the caramel layer. My two-toned icecream tasted so, thus great, but its texture completely bombed. Dense in addition to icy, it was a hurting to scoop in addition to only barely a pleasance to eat. I kinda liked it inwards popsicle form, but it's non the Golden Gaytime nosotros know in addition to love. I assume it needs a higher fatty content.
The recipe below isn't a recommendation. It's a tape for myself, it's a call-out for your icecream-making ideas, it's an affirmation that I should practise this again, in addition to better.
DIY Golden Gaytime
icecream
400mL vegan milk (I used macadamia)
1 x 400mL tin kokosnoot cream
1/4 loving cup glucose syrup
2 teaspoons vanilla
scant teaspoon salt
1 tablespoon nighttime rum
100g caster sugar
chocolate shell
1/4 loving cup kokosnoot oil
80g vegan 'milk' chocolate (I used Bonvita)
tiny pinch of salt
crumbs
100g evidently vegan biscuits (I used Granita)
Place the vegan milk, kokosnoot cream in addition to glucose syrup inwards a saucepan in addition to heat, stirring, until good mixed. Pour one-half of the mixture into a bowl in addition to whip it upwards amongst a stick blender, adding 1 teaspoon of the vanilla in addition to a pinch of the salt. Refrigerate this mixture until really cold, at to the lowest degree three hours. (You should withal convey the remaining unseasoned one-half of the milk mixture out.)
Place the caster carbohydrate inwards a build clean dry out saucepan over moderate, fifty-fifty heat. Avoid stirring it, but larn ahead in addition to shift the liquid bits out of the means to encourage the solid bits to melt quicker. Continue cooking the carbohydrate until it is all liquid in addition to brown, until it only starts smoking. Whisk inwards the remaining kokosnoot milk mixture, in addition to allow whatever stiffened caramel to melt dorsum down. When it's all smooth, plow off the oestrus in addition to whisk inwards the remaining teaspoon of vanilla, the rum in addition to the remaining salt. Refrigerate this mixture until really cold, at to the lowest degree three hours.
Churn the vanilla icecream inwards an icecream maker according to the manufacturer's instructions, in addition to then pour it into your preferred mold, in addition to house it inwards the freezer. Churn the caramel icecream inwards the maker, in addition to then pour it over the vanilla layer. Place the mold, covered, inwards the freezer.
To brand the chocolate shell, melt the kokosnoot crude oil over depression oestrus inwards a pocket-size saucepan. Add the chocolate in addition to salt, in addition to stir continuously until you lot convey a smoothen sauce. Turn off the oestrus in addition to store the chocolate at room temperature.
Smash the biscuits into coarse crumbs (I used a rolling pin, amongst the biscuits placed betwixt sheets of baking paper).
When it's fourth dimension to serve, scoop or unmold the icecream, pour over the chocolate sauce in addition to chop-chop sprinkle over the biscuit crumbs earlier the chocolate sets.
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