Servings: 4

Geraldton Wax Ice: subheading: Geraldton Wax Ice:
200g water 200g water
20g Geraldton wax leaves 20g Geraldton wax leaves
30g caster sugar 30g caster sugar
½ lime, juiced ½ lime, juiced
 
Rich Vanilla Ice Cream: subheading: Rich Vanilla Ice Cream:
300g thickened cream 300g thickened cream
100g milk 100g milk
1 vanilla bean 1 vanilla bean
1 egg 1 egg
70g caster sugar 70g caster sugar
salt, to taste salt, to taste

For the Geraldton Wax Ice, place water into a small saucepan over medium heat.
Meanwhile, chop the Geraldton wax leaves as finely as possible. Add to the water along with the sugar and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes until reduced by half. Remove from the heat and add lime juice. Cover and set aside to infuse for 15 minutes.
Strain syrup into a bowl. Set one quarter aside and keep for foam recipe.
Transfer remaining three quarters of reduced sugar syrup liquid into a large shallow tray and place into the freezer for 90 minutes or until solid.
For the Rich Vanilla Ice cream, place cream, milk and vanilla bean and seeds into a saucepan on low heat. Bring to a simmer then remove from the heat, cover and set aside to infuse for up to 30 minutes.
Place egg and sugar into a bowl and whisk together by hand until pale and creamy. Warm gently and remove vanilla bean from milk mixture. Pour hot mixture gently in a slow steady stream into the egg mixture, whisking constantly until combined.
Return mixture to a saucepan and place over medium heat. Stir continuously with a silicone and whisk consistently until mix thickens and reaches 83C. Mixture should coat the back of a spoon, so that if you run your finger through it the mixture does not run and stays “in place”. Immediately remove from the heat. Pour through a sieve into a bowl and place in the fridge or over an ice bath to cool. Stir a pinch of salt through.
Churn mixture in ice cream machine according to manufacturer’s instructions then place into a container, cover and freeze until required.
For the Geraldton Wax Foam, place ingredients into the canister of a stick blender and process until combined and foamy. Set aside.
For the Geraldton Wax Finishing Leaves, brunoise the Geraldton Wax needles and cover with a damp paper towel. Set aside.
To serve, blitz the foam continually with stick blender, from bottom of container to surface. Hold the blade of the stick blender on the surface of the liquid and blitz for a prolonged period of time (around 1 to 2 minutes) until very foamy. Wait a minute for excess liquid to drain from foam, and spoon foam out onto dishes. Scrape the surface of the Geraldton Wax Ice to make ice crystals. Spoon into bowls. Sprinkle evenly with some finger lime pulp. Place a scoop of ice cream on top. Sprinkle Geraldton Wax finishing leaves on top of ice cream.