Site hosted by Angelfire.com: Build your free website today!

HOW TO MAKE YOUR OWN ICE-CREAM



Vanilla, Honey & Nut Ice Cream (serves 4-6)

Ingredients

Jar of Honey with Mixed Nuts
500g pot of fresh vanilla custard
1/2 tsp Vanilla Extract
284ml pot whipping cream

   
Method

    Scoop the Honey with Mixed Nuts into a food processor and add the custard. Pulse several times until the nuts are roughly chopped. Add the Vanilla Extract and the cream, and pulse again, very briefly.

    Freeze in a suitable container, stirring 3 or 4 times, or turn into an ice cream maker and freeze-churn following the manufacturer's instructions.




 
 Caramel & Ginger Yoghurt Ice


    (serves 4 - 6)

Ingredients

    2 x 150g pots natural yoghurt
    284ml pot whipping or double cream
    75g/3oz caster sugar
    Grated zest of half a lemon
    Half a bottle of Caramel Nature
    Half a bottle of Buderim Ginger Sauce
    Crêpes Dentelle de Bretagne
 
Method

    Beat all the ingredients together until the caster sugar has dissolved.

    Freeze in a suitable container, stirring 3 or 4 times, or turn into an ice cream maker and freeze-churn following the manufacturer's instructions.

    Serve with extra sauce and Crêpes Dentelle.

 



 
 Strawberry Rose Summer Celebration Trifle

    (serves 8 -10)


Ingredients

    400g/14oz roughly chopped strawberries
    150g/5oz icing sugar, plus extra 1 tbsp
    Juice of half a lemon
    2 tsp Essence of Rose Oil
    2 x 284ml pots of double cream
    150g/5oz soft baking margerine
    150g/5oz caster sugar
    150g/5oz self-raising flour
    1 tsp baking powder
    2 large, lightly beaten eggs
    Few drops of Vanilla Extract
    Italian Wild Strawberries in Syrup

Method

    For the ice cream, blend the strawberries with 150g/5oz icing sugar, the lemon juice, 1 tsp Essence of Rose Oil and a 284ml pot double cream until smooth. Freeze in a suitable container, stirring 3 or 4 times, or turn into an ice cream maker and freeze-churn following the manufacturer's instructions. Form into scoops and freeze on a tray lined with Baking Parchment.

    Prepare an English Rose Mould with Cake Release and preheat an oven to 190°C, gas mark 5. Beat together the soft baking margarine (straight from the fridge), caster sugar, self-raising flour, baking powder, eggs and Vanilla Extract. Add 1 tbsp warm water and continue to beat for a further minute. Divide the mixture between the roses and bake for 25 mins. Turn out and cool completely before splitting and filling with a 284ml pot double cream, whipped with 1 tsp Essence of Rose Oil and 1 tbsp sieved icing sugar.

    Layer the filled cakes and ice cream randomly in a large bowl, spooning some of the Italian Wild Strawberries in Syrup over each layer. Pour the remaining strawberries over the dessert before serving.