WORLD’s Francis Hooper Shares His Favourite Recipe

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Above: Francis Hooper, WORLD – Creative Director.



Fashion and food often go hand-in-hand. If you love one you generally love the other. That’s why we thought it would be fun to catch up with some of New Zealand’s leading fashion designers and ask them to share their favourite recipes with us in our new series: Fashionable Food. This week, the super-talented and absolutely lovely Francis Hooper from WORLD shares one of his faves with us here.

Francis says:

“My favourite recipe is one I stole from our friends at COOL FOOD Cafe at BLOC on Normanby Road, Mt Eden. Whenever I work there at the WORLD Beauty store I always spy what COOL FOOD has in its sweet treat display! The home-made Chocolate Fish and Brownie are amazing but my favourite is the Smashed Jaffa Ice Cream. Due to my enormous sweet tooth I bribed them for the recipe so I could make it at home. Give it a go – its a very fashionable Auckland treat!!!”


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Above: COOL FOOD’s Smashed Jaffa Icecream.




140 – 150g Jaffas (1 bag / 3 box’s)
300ml Cream
1 vanilla pod OR 1 Tbs Vanilla Syrup
300ml Blue Top milk
½ cup caster sugar
4 large free-range egg yolks
2 x trays of ice cubes



1. Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based saucepan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.

2. Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla bean can infuse.

3. Put the egg yolks into a bowl with the rest of the sugar and the vanilla seeds. Wisk until the mixture has thickened, is paler in color and falls in thick ribbons when you lift wisk. Using a measuring jug, scoop out about 125ml of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

4. Return the pan to a low heat and cook, stirring the bottom all the time with a wooden spoon, for 8-12 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil

5. Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Cover and put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

6. Get the ice cream machine running, then slowly pour in the cold custard. Leave it to churn for 20 minutes. Meanwhile smash the jaffas between a clean tea towel with a rolling pin or similar. Add the jaffas to the mixture and continue to churn until set. Put into a plastic container with a lid, and freeze for a minimum of 3 hours….Enjoy

To make without Ice cream machine: In step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.







Recipe courtesy of COOL FOOD