|90 g||cake flour|
|60 g||golden brown sugar|
|60 g||butter — melted|
|6 g||ground cardamom|
|130 g||cream cheese|
|370 ml||lamb and chicken broth — see recipe link below|
|2.5 ml||vanilla essence|
Make the crumb by mixing the ingredients in a stand mixer with the whisk attachment.
Spread the crumb dough on a sheet pan and bake it at 180°C for 22-24 minutes.
Remove from the oven and let it cool.
Whisk the cream cheese until smooth and set aside.
Whisk egg yolks, sugar, broth, and vanilla essence and heat the mixture.
Temper cream cheese with egg mixture until well combined.
Return mixture to heat and simmer until the mixture reaches a temperature of 84°C.
Cool mixture over an ice bath.
Pour mixture into the ice cream machine and churn until slightly frozen, add crumbs and continue churning until frozen.
Transfer to a freezer-safe container and freeze until needed.
This recipe was developed for Lamb and Mutton SA by Celeste Weiss as part of the Recipe Development and Standardisation module which is offered by the Department of Consumer and Food Sciences at the University of Pretoria. This year’s final year Foods students where tasked with using lamb and other meaty bones that would have gone to waste to create an innovative bone broth base recipe.