Blackberry and Raspberry Sorbet

Ingredients:

6 C blackberries or blackcurrants

2 c raspberries

2 c water

1 1/2 c sugar

1-2 tbsp lemon juice

2 egg whites

Method:

1. Place blackberries and raspberries and half the water into a large pan. Bring to boil, reduce heat. Simmer gently for 2 mins or till pulpy.
2. Strain through fine muslin sieve. Return strained mixture to pan and add remaining water.
3. Add the sugar and lemon juice and stir over low heat till sugar dissolves.
4. Remove from heat and allow to cool.
5. Pour mixture into freezer trays and freeze till sorbet is a mushy consistency. Use an electric beaters, beat egg whites till stiff peaks form.
6. Use a metal spoon to fold egg whites into berries mixture. Freeze, stirring occasionally to ensure egg whites are evenly distributed.

Peach Ice cream

Ingredients:

1 1/4 c cream

4 egg yolks

3/4 c sugar

500g peaches

1 tbsp lemon juice

2 tbsp sugar,(extra)

Method:

1. Heat cream in a pan till almost boiling and remove from heat.
2. Beat egg yolks and sugar in a medium bowl till thick and pale. Add the hot cream gradually and beat constantly. 
3. Return mixture to pan and stir over low heat for 5 mins or till mixture thickens. (Do not boil). Pour into a bowl, let cool, stir occasionally.
4. Reserve one peach, peel remainder and chop into pieces. Place peach in  a food processor with lemon juice and extra sugar. Process about 20 s or till finely pureed. Stir into the custard.
5. Pour into a metal tray. Freeze for about 3-4 hours or till firm or churn in an ice cream machine according to the manufacturer's instruction.

Chocolate Chip Ice cream

Ingredients:

3 eggs

2 tbsp caster sugar

200g milk chocolate melted

1 1/3 c cream

90g dark chocolate, finely chopped

Method:

1. Place eggs and sugar in bowl, stand over pan of simmering water. Beat or whisk till it is fluffy, pale and increased in volume.
2. Add milk chocolate and mix well. Remove from heat and let cool.
3. Beat cream till soft and peaks form. Fold in eggs mixture.
4. Add dark chocolate and mix well.
5. Pour into metal tray and freeze for about 4-5 hours or till firm.

Coffee and Rum Ice Cream

Ingredients:

3/4 c water

3/4 c caster sugar

3 tsp instant coffee powder

2 c cream

2 c milk 

1/4 c rum

Method:

1. Pour water, sugar and coffee powder into a pan. Stir over low heat without boiling till sugar and coffee are both dissolved.
2. Remove from heat and let cool.
3. Combine cooled mixture, cream, milk and rum, mix them well.
4. Pour into an ice-cream machine, chill or churn for about 30 minutes.

Mango Ice Cream

Ingredients:

4 egg yolks

2/3 c icing sugar

2 c mango puree

1 tbsp lemon juice

1/2 c coconut cream

1/2 cream

Method:

1. Place egg yolks and icing sugar in a medium heatproof bowl, Stand over pan of simmering water, beat till eggs are thick and creamy.
2. Remove from heat, continue beating for about 1 min longer or till cool.
3. Place mango puree, juice, coconut cream and cream into a large bowl and mix well.
4. Use a metal spoon , fold in the egg mixture gently.
5. Spoon into a 1 litre capacity rectangular tin.
6. Cover with foil and store in freezer for  about 3 hours or till mixture is almost frozen.
7. Transfer to large mixing bowl. Use electric beaters, beat on high speed till smooth. Return mixture to container, cover it with foil and store in freezer for 5 hours or overnight.

Lemon Ice-Cream

Serve 5

Ingredients:

6 egg yolks

2/3 C caster sugar

2 tsp grated lemon rind

1/3 C lemon juice

4 egg whites

1/3 C caster sugar, (extra)

1/2 C cream, lightly whipped

Method:

1. Whisk or beat yolks in heatproof bowl, stand over pan of simmering water. Whisk till light and fluffy and increased in volume.
2. Add sugar, rind and juice, continue to whisk till thick and pale.
3. Remove from heat and let cool slightly.
4. Beat egg whits till stiff peaks form, add extra sugar gradually and beat till sugar is dissolved and mixture is thick and glossy.
5. Use a metal spoon to fold egg whites and cream into lemon mixture. Pour into 7 cup capacity metal freezer tray.
6. Freeze about 3 to 4 hours or till firm.

Vanilla Ice Cream

Ingredients:

3/4 cup caster sugar

2 vanilla beans, split lengthwise

1 cup ,o;l

6 egg yolks, lightly beaten

2 cups cream

Method:

1. Place sugar and vanilla beans in  a medium heatproof bowl, pour milk over. Stand bowl over pan of simmering water. Stir mixture till simmering.
2. Remove milk from heat Place yolks in heatproof bowl. Add milk gradually to the egg yolks and whisk through thoroughly.
3. Return mixture to heat over simmering water.  Stir constantly over low heat till mixture coats the back of the spoon.
4. Remove from heat, set aside to let cool. Place plastic wrap over the surface of the custard to prevent a skin from forming.
5. Stir cream through cooled custard and chill in the fridge for at least 2 hours.
6. Remove vanilla beans from custard and scrap the seeds from the beans into the mixture, discard pods.
7. Pour the custard into and ice cream machine and churn for about 30 minutes or till ice cream is firm.

Christmas Ice Cream Pudding

Serves 10

Ingredients:

50g toasted almonds, chopped

1/4 cup mixed peel

60g raisins, chopped

60g sultanas

60g currants

1/3 cup rum

1 litre vanilla ice-cream

2 tbsp brandy

100g red and green glace cherries, quartered

1 tsp mixed spice

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 litre chocolate ice-cream

Method:

1. Place almonds, peel, raisins, sultanas, currants and rum in a medium bowl.
2. Mix well and cover with plastic wrap. Stand it overnight.
3. Place 2 litre capacity pudding basin into the freezer to chill.
4. Soften the vanilla ice-cream slightly and mix in the brandy and cherries. Press this ice-cream around the inside of the chilled pudding bowl, spread evenly right to the top of the bowl.
5. Return to freezer and freeze overnight. Check the ice-cream a couple of times and re spread evenly to the top.
6. Add spices and chocolate ice-cream to fruit mixture and mix well in the next day.
7. Spoon into the centre of the pudding bowl and smooth the top.
8. Return to freezer overnight or till pudding is very firm. Cut into wedges and decorate with holly leaves to serve.