Thursday, November 16, 2017

DIY Golden Gaytime

November 2-14, 2017


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 hard to have a Gaytime on your own, and it's tempting to toast Australia's positive vote for marriage equality with one of these delightful popsicles.

And yet! We plan to make this a Streets Free Summer, in solidarity with the workers making Golden Gaytimes and facing pay cuts of up to 46%. So why not make a Gaytime on your own?

The easiest path is to whip it up, sundae style, with purchased icecream. A scoop of vanilla icecream, a scoop of caramel - have you noticed that there are some magnificent vegan salted caramel ones out there now? Make your own two-ingredient choc-ice magic, scatter over some crushed biscuits and you are SET.

Of course, I had to overthink this project and make my own icecream. I thought I'd mastered vegan salted caramel icecream years ago, though I've grown a little weary of overbearing coconut milk desserts since then. I worked in some macadamia milk, glucose syrup to improve the texture, and a hearty dash of dark rum in the caramel layer. My two-toned icecream tasted so, so great, but its texture completely bombed. Dense and icy, it was a pain to scoop and just barely a pleasure to eat. I kinda liked it in popsicle form, but it's not the Golden Gaytime we know and love. I assume it needs a higher fat content.

The recipe below isn't a recommendation. It's a record for myself, it's a call-out for your icecream-making ideas, it's an affirmation that I should do this again, and better.



DIY Golden Gaytime

icecream
400mL vegan milk (I used macadamia)
1 x 400mL can coconut cream
1/4 cup glucose syrup
2 teaspoons vanilla
scant teaspoon salt
1 tablespoon dark rum
100g caster sugar

chocolate shell
1/4 cup coconut oil
80g vegan 'milk' chocolate (I used Bonvita)
tiny pinch of salt

crumbs
100g plain vegan biscuits (I used Granita)


Place the vegan milk, coconut cream and glucose syrup in a saucepan and heat, stirring, until well mixed. Pour half of the mixture into a bowl and whip it up with a stick blender, adding 1 teaspoon of the vanilla and a pinch of the salt. Refrigerate this mixture until very cold, at least 3 hours. (You should still have the remaining unseasoned half of the milk mixture out.)

Place the caster sugar in a clean dry saucepan over moderate, even heat. Avoid stirring it, but go ahead and shift the liquid bits out of the way to encourage the solid bits to melt quicker. Continue cooking the sugar until it is all liquid and brown, until it just starts smoking. Whisk in the remaining coconut milk mixture, and allow any stiffened caramel to melt back down. When it's all smooth, turn off the heat and whisk in the remaining teaspoon of vanilla, the rum and the remaining salt. Refrigerate this mixture until very cold, at least 3 hours.

Churn the vanilla icecream in an icecream maker according to the manufacturer's instructions, then pour it into your preferred mold, and place it in the freezer. Churn the caramel icecream in the maker, then pour it over the vanilla layer. Place the mold, covered, in the freezer.

To make the chocolate shell, melt the coconut oil over low heat in a small saucepan. Add the chocolate and salt, and stir continuously until you have a smooth sauce. Turn off the heat and store the chocolate at room temperature.

Smash the biscuits into coarse crumbs (I used a rolling pin, with the biscuits placed between sheets of baking paper).

When it's time to serve, scoop or unmold the icecream, pour over the chocolate sauce and quickly sprinkle over the biscuit crumbs before the chocolate sets.

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