Giant Mango Weiss Bar
Layer 1: Smoked Vanilla Ice cream with Chocolate Seasalt Caramel.
- 1 litre Vanila ice-cream (or make your own)
- 1tbs Lane's Chocolate Sea Salt Caramel Seasoning
Put icecrean in a bbq safe bowl then place this in a larger tray that you can fill with ice. Cold smoke your ice-cream, stirring occasionally and changing ice if needed, until you reach the smoke flavour you desire. I smoked my ice-cream for approximately an hour on the lowest setting on the ZGrill. Remove from you ice bath and stir in your Lane's Chocolate Sea Salt Caramel Seasoning. Pour into your mold and freeze until hard.
- 600g fresh mango (weight after seeds and skin removed)
- 100g caster augar
- 150ml water
- Butter nut biscuits (or your favourite biscuit)
- 80g butter, melted
- 2 tsp Lane's Chocolate Sea Salt Caramel Seasoning
Blend biscuits ontil they are a fine crumb. Mix together with your butter and Seasoning and then press into the top of your mold. Freeze until base sets.