English
52
TART LEMON AND YOGHURT ICE CREAM
300 g natural yoghurt, 3 tablespoons (45 ml) of double cream (42% fat), 200 g
caster sugar, 250 ml lemon juice (about 6 lemons).
n Thoroughly mix the yoghurt, cream and sugar until the sugar has been
completely dissolved.
n Add the lemon juice while stirring.
n Prepare in the ice cream maker and transfer to a sealed container and freeze
for at least 2 hours to firm up.
YOGHURT AND RED-BERRY ICE CREAM
100 g strawberries, 100 g raspberries 100 g blueberries, 250 g natural yoghurt,
110 g caster sugar.
n Rinse the red fruits and use a blender to make them into a puree. Sieve to
remove pips, if desired.
n Mix the sugar and yoghurt in a bowl until the sugar has been completely
dissolved.
n Add the fruit puree and mix well.
n Prepare in the ice cream maker and transfer to a sealed container and freeze
for at least 2 hours to firm up.
LOW FAT STRAWBERRY ICE CREAM
400 g strawberries, 3 egg yolks, 100 g caster sugar, 200 ml buttermilk.
n Rinse the strawberries and use a blender to make them into a puree.
n Gently heat the egg yolks with two tablespoons of strawberry puree in a
small saucepan until the mix thickens.
n Place the egg mixture into a cold jug, add the reminder of the strawberry
puree and mix until smooth.
n Then stir in the sugar and buttermilk.
n Put in the refrigerator to cool for at least 12 hours before preparing in the
ice cream maker.
ORANGE SORBET
300 g sugar, 300 ml water, 400 ml carton orange juice.
n Mix the water and sugar in a saucepan, stir over a low heat until the sugar
dissolves then bring to the boil for 10 minutes.
n Let the syrup cool down to room temperature.
n Stir in the orange juice and place the preparation in the refrigerator for at
least 12 hours for it to cool before preparing in the ice cream maker.
Variations:
n You can use lemon or grapefruit juice or mashed kiwis (for the latter, also
add a tablespoon of lemon juice).
