anjipani

750mL full cream milk

100g skim milk powder

125g caster sugar

25g glucose powder

1 vanilla bean, split lengthways

Put milk, milk powder, sugar, glucose powder and vanilla bean in a saucepan and whisk together. Bring to the boil slowly to dissolve sugar.

Simmer mixture until it thickens slightly. Scrape remaining seeds from vanilla bean into the mixture, then discard the bean.

Remove from heat and chill saucepan in an ice bath until the mixture has cooled.

Pour mixture into ice cream machine and churn for approximately 55 minutes or until thick.

Makes about 1 litre.

Our first attempt at claymation Based on a Science/HSIE unit of work I wrote for Stage 1 students.

500g fresh figs, skins removed

Juice of half an orange

25g glucose powder

1 cup water

3/4 cup caster sugar

Chop figs roughly and combine with orange juice and glucose powder. Blend until smooth.

Place water and sugar in a saucepan over a medium heat. Bring to boil then remove from heat. Chill in fridge/freezer until cool.

Pour chilled sugar syrup into blender with fig mixture. Blend until all ingredients are well combined.

Pour mixture into ice cream machine and churn for approximately 45 minutes or until thick.

Makes about 1 litre.