Foodies

1. Warm up with ‘Hot Ice Cream’

After a brisk walk around the historic Timboon township, call into the ice creamery for an exciting hot ice cream treat (as a nod to the distillery next door we have a whisky flavoured one). SO many people have never tried hot ice cream! Have you?

2. Indulge in a Double Affogato

Our café is a warm and comfy place for the adults to take a breather whilst the kids take their ice cream outside and have a run around (kids don’t feel the cold, right?!)

If you need an extra shot of energy, there’s a Double Affogato on the drinks menu (a scoop of Timboon Fine Ice Cream Espresso with a double shot of coffee over the top).

Take away your own tub of Espresso ice cream so you can make them at home!  Simple, yet delectable!

3. Whip up a 14-minute chocolate fondant at the holiday house

If your travel group is planning a dinner at the holiday house, take away our silky smooth, rich vanilla bean ice cream and whip up this warm and gooey dessert to go with it. Serves 4.

Tip: there’s a Ritchies IGA supermarket in the main street to grab your holiday food supplies.

Ingredients

1 tbsp unsalted butter
2 tbsp cocoa powder
120 g unsalted butter
120 g good dark chocolate
2 eggs
1/2 tsp Vanilla extract
2 egg yolks
120 g caster sugar
1/2 tsp salt
30 g plain flour
Timboon Fine Ice Cream Vanilla Bean Ice Cream

Method

Preheat the oven to 200ºC.

Grab 4 ramekins or 190ml pudding moulds. Grease the ramekins with a thin layer of butter. Tip cocoa powder into the ramekins and roll them around to coat the whole inside with the cocoa powder.

Dice the butter and chop the chocolate into small cubes. Microwave on high (800W) for 20 seconds at a time, stirring in between until almost all of the chocolate has melted. Stir to melt the last bit of chocolate. Crack the eggs and egg yolks into a mixing bowl. Add the sugar and the salt and whisk until pale. Fold the chocolate mix into the eggs. Add the flour and fold to combine fully.

Pour the chocolate mix into the ramekins, filling about ¾ of the way up. Put the ramekins onto a baking tray and bake for 12-14 minutes (it can take some experimentation with your oven and the size of your moulds!).

4. Take home maple & cinnamon ice cream for family night

My family loves this dead easy apple tart in winter, which simply MUST be served with our maple and cinnamon ice cream. A top treat for when you’re back home (and a reminder that you have to come back and visit us again, soon!)

Ingredients

5 Granny Smith apples
3 sheets of puff pastry
2 tbsps of caster sugar
2 tbspns of brown sugar
1 tbsp of lemon juice
1 beaten egg
Icing sugar for dusting
Timboon Fine Ice Cream Maple and Cinnamon

Method

Preheat the oven to 220ºC.

Peel apples and slice and slice thinly combine in a bowl with caster sugar, brown sugar and lemon juice

On a baking tray lined with baking paper join 2 sheets of the pastry sheets to make a base, then cut the remaining sheet into 2cm strips. Turn up the edges of the base and fold back 1cm on itself.

Arrange the apples evenly on the base and place the strips of pastry over the top like a net. Brush all the top pastry with the beaten egg. Bake for 15-20 min or until golden brown.

The 12 Apostles Food Artisans Trail is easy to do in a day, but better over two.

Hashtag your ice cream experience on Instagram!

#timboonicecream

#visitgreatoceanroad

#iamwherestoriesunfold