ICE-CREAM MAKING HINTS
-Use fresh and/or canned fruits. Reduce sugar if using canned fruits.
-For a sweet flavour change use Brown Sugar or Honey.
-Icecream toppings and milk flavourings make quick convenient additives-Caramel, Vanilla,
-Add chopped nuts-Hazel, Brazil, Al m ond etc-to completed natural icecream. Alternatively, fold
in chopped dried fruits & spices.
-Add 2-3 tablespoons of your favourite liqueur or brandy.
-Fold ' C hoc Bits' or crushed peppermint crisp into completed icecream.
-Add food colourings and food flavouring essence.
-Omit water in the sorbet and use Champagne or Lemonade instead.
NATURAL ICE-CREAM-COLD METHOD
3 Egg Yolks
/4 cup Sugar
Beat the egg yolks and sugar together thoroughly using an electric mixer or food processor if
possible. Add the cream and milk, and again blend thoroughly.
Add a pinch of salt, pour into ice-cream maker and churn for 30 minutes.
NATURAL ICE-CREAM-HOT METHOD
3 Egg Yolks
% cup Sugar
Beat the egg yolks together with the sugar until foamy, add the cream and milk gradually, mixing
all the time. Pour the mixture into a saucepan and place on a moderate heat. Cook slowly without
bringing to the boil. Gradually you will see the foamy part increase and the yellow liquid of the
cream come to the surface. Remove from the heat and leave to cool, then pour into the icecream
maker and churn for 30 minutes.