Our juicy Boysenberry Twist, frozen to perfection and paired deliciously with an oat, coconut and white chocolate crumble.
Crack 2 egg yolks into a stainless-steel bowl and set aside.
In a double bottom saucepan bring the cream to boiling point, then add the glucose, stirring until the glucose has dissolved.
Pour the hot cream over the eggs, and whisk until the mixture is smooth.
Add the Gippsland Dairy yogurt to the mixture and whisk until silky smooth in texture. Rest in the fridge until the mixture is cold (12 hours recommended for better texture of the final product).
When the mixture has cooled down, add into the Cuisinart ice cream maker and press “ON”. One batch will take 15 to 20 minutes.
In a medium heat oven (170 C, fan forced) toast the rolled oats and shredded coconut until golden brown. Set aside until cooled.
Mix the chocolate chips with the toasted oats and coconut.
Serve with Boysenberry Gippsland Dairy ice cream and fresh boysenberries.