Liaw, who is send us a recipe before each home game this season for the club’s official website, hopes to inspire Crows supporters fans to show their cooking skills out in the car parks at AAMI Stadium (or even at home).
At one game this season, the Crows fanatic will join us and roam the car parks to find the best Crows tailgate chef.
So start practising, you never know who might come and visit!
Adam says: “As the weather grows colder and we gear up for a big game with the newcomers from the land of sugar cane, here’s a wintery and deliciously creamy ice cream that’s as sweet as the victory we’ll taste this weekend!”
Dark Rum, Raisin and Molasses Ice Cream
80g raisins
100ml dark rum
a pinch of sea salt
125g caster sugar
6 egg yolks
250ml full cream milk
500ml cream
2 tsp molasses
1 tsp vanilla paste (or the scraped seeds from 1 whole vanilla bean)
Combine rum, raisins and salt in a saucepan, bring to a low simmer and cook for 3 minutes, then cool for 30 minutes.
Beat the egg yolks and caster sugar together until foamy, pale and doubled in size. In a saucepan, bring to the boil the milk, cream, molasses and vanilla paste and then quickly whisk half of the cream mixture into the eggs. Transfer the whisked egg mixture back into the remaining cream mixture in the saucepan and whisk over low heat until it forms a loose custard that will coat the back of a spoon.
Transfer the custard to a metal bowl sitting inside another larger bowl of ice and water and cool the custard quickly by continuing to stir it for 5-10 minutes. Fold through the cooled rum and raisin mixture and freeze in an ice cream churn until set. If you don’t have an ice cream churn, put it in a large bowl in the freezer and freeze for 3-4 hours, beating the mixture every 30 minutes to break up any ice crystals.
