Once, in the Riverland at almond blossom time I was inspired to give this recipe a try. The perfume of the blossom was overwhelming, everywhere, and most fascinating where the semitrailers loaded with bee hives.
It is an industry I knew absolutely nothing about, but came to learn this is a huge business. Ensuring fruit set, these portable bee hives are an industry that serves regional Australia well.
AO MAY 20 2023
TRANSFERRED FROM GALAXY GUIDES FIRST PUBLISHED 2017
makes about 1300ml
60g almond blossom – refer to image to see how they are collected
220g caster sugar
60g green almond kernels or substitute with 30g bitter almond paste
1kg pouring cream…we use Jersey Fresh or Tweedvale
2 vanilla pods, split and scraped
10 x minimum 60g eggs, egg yolks [carton size 700g]
Weigh the almond blossom and sugar into Thermo and blitz scarping down a couple of times until very fine. Add the green almonds or bitter almond paste and mix thoroughly.
Weigh the cream into a microwave bowl, add the vanilla pods and the almond blossom sugar mix and give it a good whisk. Microwave on 900W for 8 minutes and 30 seconds..while this is happening put the egg yolks into the Thermo and mix them together.
When the timer goes, without delay sit a jam funnel in the Thermo, with the motor running, add a sieve an strain about half of the cream mix into the egg yolks and mix well. Return this mix to the infused cream in the microwave bowl, whisk to combine and immediately return it to the microwave 600W for 1 minute 30 seconds.
Whisk again, cover and set a timer for 1 hour. When the timer goes, strain pushing hard against the sieve strain. Chill and churn.
SORRY TOO BUSY AT THE TIME TO TAKE A PICTURE!!!
BUT SOMETHING LIKE THE PRESENTATION FOR PEACH ICE CREAM PICTURED ABOVE
IMAGE DEREK GIBBS
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