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Coconut Ice Cream
1
cup (250 ml) milk
2/3
cup
(150
ml)
sugar
2 eggs
2 cups
(500
ml) cream
l/4 cup (60
ml)
grated coconut
l/2
tsp. (2 ml) vanilla extract
Mix milk, egg and sugar in a small pan. Heat
slowly until thickened, stirring constantly
(looks like very liquid pudding). Do not boil!
Mix in coconut. Let cool to room
temperature, add cream and vanilla and
chill.
Rum Raisin Ice Cream
3/4
cup
(
175 ml) raisins
l/2
cup (125 ml) rum
pour rum over raisins, cover, and let stand
overnight
1 cup (250 ml) milk
l/2 cup
(125
ml) sugar
2 eggs
2 cups (500 ml) cream
Warm the milk in a small pan. Whisk the
eggs with the sugar in a separate bowl.
Slowly add warm milk to mixture continuing
to whisk. Pour mixture back in the pan and
heat slowly until thickened, stirring
constantly (looks like very liquid pudding).
Do not boil! Let cool to room temperature,
add cream and chill. Add rum raisins just
before the end of the freezing process.
Yoghurt Lemon Ice
1
l/4 cups
(310
ml) plain yoghurt
3 tbs.
(45
ml)
heavy cream
3/4
cup
f
175 ml) sugar
1 cup (250 ml) lemon juice
Mix yoghurt, cream and sugar until sugar is
dissolved. Add lemon juice and stir in.
Yoghurt Berry Ice
l/2
cup (125 ml) strawberries
l/2
cup
(125
ml) raspberries
l/2
cup (125 ml) blackberries
1 cup (250 ml) plain yoghurt
l/2
cup (125 ml) sugar
Wash berries, remove stems and puree in a
blender. Mix yoghurt and sugar until sugar
is dissolved. Stir in fruit puree.
Iced Strawberry
Souffk
1 3/4 cup (425 ml) strawberries
3 egg yolks
l/4
cup
(60
ml) sugar
1 cup (250 ml) buttermilk
Wash strawberries, remove stems and
puree in a blender. In a small pan slowly
heat egg yolks together with 2 tbsp.
(30
ml)
of puree until it becomes granular.
In a chilled bowl mix thoroughly the
egg-
mixture with all the strawberry puree.
Add buttermilk and sugar.
Orange Sorbet
1
l/4
cup (310 ml) sugar
1
l/4
cup (310 ml) water
1
3/4
cup (425 ml) orange juice
Mix water and sugar in a pan and bring to a
boil. Let mixture cool to room temperature.
Stir in orange juice and chill.
Variations:
You can also substitute lemon or grapefruit
juice or pureed Kiwis (add 1 tbsp. (15 ml)
lemon juice).
Honey-Grapefruit Sorbet
3/4 cup
(175
ml) honey
2 cups
(500
mll grapefruit juice
In a small pan over low heat warm the
honey until lukewarm. Mix in 4 tbsp.
(60
ml)
of juice. In a separate bowl combine
honey-
mixture and remaining juice.
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