The Aussie famous Golden Gaytime arrived in the pre-Sydney Mardi Gras era, when the word ‘gay’ had yet to be applied to gender preference. However, the name has proved resilient and even the marketing line ‘It’s hard to have a Gaytime on your own’ has been embraced in full recognition of its double meaning. No need for any language politics here, make them, enjoy them. (Never on your own is our suggestion!)
This recipe first appeared in The Weekend Table, now nearly sold out globally and we are not reprinting. If you wish to get this amazing book as a keepsake of all of my best recipes, better be quick.
These are ugly delicious, but kind of fun to recreate, despite being a little fiddly.
Don't forget to check out some of our literally 100's of other ice cream recipes on this site. Try on a couple of these for starters;
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The Ice Creams
- 1 Batch Too Easy Salted Butterscotch Ice Cream Recipe
- 200 Grams Killer Vanilla Ice Cream mix, unfrozen Recipe
- 400 Grams chocolate gold callets BUY
- 50 Grams coconut oil BUY
- 200 Grams bakers or strong flour
- 1 Teaspoon baking powder
- 30 Grams raw caster sugar BUY
- 20 Grams soft brown sugar
- 1 egg
- 1 Teaspoon vanilla bean paste BUY
- 1-2 Pinches pink salt flakes BUY
- 100 Grams butter BUY
Prepare both the ice-cream mixtures if using. The vanilla option is just to stay true to the original Golden Gaytime swirl but you can totally skip that if you wish.
Using a silicone ice cream mould (we love the moulds from Alyce Alexandra) insert the sticks, then divide the mixture between as many moulds as you have. Swirl a tablespoon of vanilla mix through the caramel if using. Tap the moulds on the bench to settle any air bubbles. Freeze overnight or 24 hours.
Make the crumb.
Preheat oven to 160°C/320°F and line an oven tray with baking paper.
Place all ingredients into the Thermomix bowl and combine 20 sec/speed 6.
Push the dough through a wire cooling rack and onto the lined oven tray. Spread out as needed.
Bake for 15-18 minutes then break up the crumble a little and increase oven temp to 180°C/355°F. Cook for a further 5-8 minutes, until browned.
Cool completely. Crush the bigger pieces if you wish. Lay the crumb on a large flat surface.
Line a tray or plate with baking paper making sure it will fit into your freezer when laid flat.
When ready to coat the icecreams, place the chocolate and coconut oil into a plastic container and melt on high in the microwave for 1 minute. Remove and stir vigorously with a silicone spatula. Add short 10 second bursts as needed until all the chocolate is melted. Keep stirring the chocolate until cool and glossy. It needs to be quite cool or you will have problems coating the ice creams.
Pour the chocolate into a glass that is tall enough to dip the entire ice cream into in one motion.
Unmould the first 2 or 3 ice creams, dip in the chocolate, allowing the excess to run off. Quickly roll in the crumb and place onto prepared tray ready to return to the freezer. If you cannot manage to get the crumb to stay on all over the ice cream, just focus on the top and sides. Repeat until all the ice creams are coated.
Once coating has fully set, you can transfer the gaytimes into an airtight container and keep in the freezer for several months.
Gold Chocolate is available from Callebaut suppliers. (European Foods or Savour School online) Gold chocolate is slightly caramel in flavour, and will definitely become your new favourite. If you cannot source it, use white chocolate, but you will have a different end result.
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