Imported from Europe, the vanilla slice has been fully assimilated into Australian food culture, an identifiable icon. You know you really belong when you finally get a nickname.
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It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?
