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COCONUT ICE CREAM
250 ml full-cream milk (3.5% fat), 150 g caster sugar, 2 medium eggs, 450 ml
whipping cream (35% fat), 40 g dessicated coconut, 1/2 teaspoon vanilla
extract.
• Beat the eggs and sugar in a bowl, then whisk in the milk.
• Pour the mixture into a saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.'
• Allow to cool at room temperature and stir in the coconut, unwhipped
cream and vanilla.
• Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
RUM AND RAISIN ICE CREAM
120 g raisins, 100 ml rum. (Pour the rum onto the raisins and leave to stand
overnight.) 250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium
eggs, 450 ml whipping cream (35% fat content).
• Gently heat the milk in a small saucepan until hot but not boling. Meanwhile
beat the eggs and sugar in a jug using a whisk.
• Slowly pour the hot milk onto the egg and sugar mixture while stirring.
• Pour the mixture in the saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
• Allow to cool at room temperature.
• Mix in the unwhipped cream and put into the refrigerator for at least 12
hours before preparing in the ice cream maker.
• When running the ice cream machine, add the drained rum-soaked raisins
when the mixture just starts to freeze.
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).
• Thoroughly mix the yoghurt, cream and sugar until the sugar has been
completely dissolved.
• Add the lemon juice while stirring.
• Prepare in the ice cream maker and transfer to a sealed container and
freeze for at least 2 hours to firm up.
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