Callum’s Vanilla Pod Ice Cream with Strawberry Compote

Did you know that Dairy is now Australia’s 3rd largest agricultural industry, and with over 250 farms dotted throughout the state it makes up a vital part of South Australia’s economy.

Mount Compass farmer David Basham’s family’s involvement in the dairy industry goes back to the 1840’s. Apart from the familiar black and white Holstein Friesians here, they’re also the oldest Guernsey stud in the country.

It’s no secret our farmers have been doing it tough these last few years, and to help combat this, David was instrumental in developing the SADA Fresh brand 4 years ago. 10 cents per litre goes back to a fund that supports research and development programs for South Australian farmers.


Callum’s Vanilla Pod Ice Cream with Strawberry Compote

















250ml full cream milk

250ml pouring cream

1 vanilla pod

100g caster sugar

6 egg yolks

Strawberry Compote:

1 punnet strawberries – cut into quarters

¼ cup honey

2 tablespoons balsamic vinegar

A few basil leaves and blueberries to serve


Heat milk, cream and seeds of a vanilla bean in a saucepan.

In a separate bowl whisk 6 egg yolks and caster sugar together until the sugar is dissolved.

Once the milk mixture has simmered, remove from heat and let sit for 15-20 minutes to allow the vanilla to infuse.

Reheat the milk mixture to a warm temperature, then pour through a sieve into the egg and sugar mixture.

Whisk the 2 mixtures together. Over medium heat gently stir the 2 mixtures.

Cool mixture down before adding to ice cream maker.

Mix in an ice cream maker for about 20 minutes. If you don’t have an ice cream maker put mixture in an ice cream container and place in the freezer and every hour or so take it out and mix with a hand held electric beater.

Strawberry Compote:

In a pan over medium heat add quartered strawberries, honey and balsamic vinegar. Increase heat to high to reduce the mixture down until the strawberries soften.

Serve with blueberries and a few torn basil leaves.