Churn-less Eggnog Ice Cream
Eggnog is not just for Christmas with this cool treat, perfect as a dessert accompaniment or simply ...
600 g (4 cups) plain flour
1 tsp bicarbonate of soda
1 tsp salt
600 ml ctn buttermilk
1 Baby Cream Delight potato (see note), halved, thinly sliced
1 sprig fresh rosemary, leaves picked
Preheat oven to 190°C.
Line a baking tray with baking paper.
Sift the flour, bicarbonate of soda and salt into a bowl. Make a well in the centre.
Add the buttermilk and stir until the dough starts to come together.
Turn onto a floured surface.
Knead for 1-2 minutes or until almost smooth.
Shape dough into a 35cm log. Place on the prepared tray.
Use a small sharp knife to cut slashes diagonally at 3cm intervals in the top of the loaf.
Insert the potato slices, overlapping slightly, and the rosemary into the slashes.
Bake for 35-45 minutes or until golden and the loaf sounds hollow when tapped on the base.
Transfer to a wire rack to cool slightly.
Credits: Michelle Southan
Photo Credits: Jeremy Simons