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recipes
banana ice-cream
2 ripe bananas
200ml semi skimmed milk
100ml double cream
50g caster sugar
Mash the bananas until smooth. Mix
in the milk, double cream and sugar.
Pour into the bowl with the paddle
running. Allow to freeze until the
desired consistency is achieved.
raspberry yoghurt ice
200g raspberries, thawed if frozen
75g caster sugar
250ml natural yoghurt
Mash the raspberries or puree them.
For a smooth result remove the pips
by sieving. Add the sugar and
natural yoghurt and mix together.
Pour into the bowl with the paddle
running. Allow to freeze until the
desired consistency is achieved.
chocolate mint ice
cream
225ml semi skimmed milk
50g caster sugar
225ml double cream
few drops peppermint essence
75g grated plain chocolate
Place the milk and sugar into a
saucepan. Place over a low heat and
stir until the sugar has dissolved,
then leave until cold. Stir the cream
and peppermint essence into the
cooled milk. Pour the mixture into
the bowl with the paddle running.
When the mixture starts to freeze
add the grated chocolate down the
chute. Allow to freeze until the
desired consistency is achieved.
strawberry ice cream
350g fresh strawberries
75g caster sugar
200ml whipping cream
juice
1
⁄
lemon
2
Puree the strawberries until smooth,
add the remaining ingredients. Pour
the mixture into the bowl with the
paddle running. Allow the mixture to
freeze until the desired consistency
is achieved.
low fat vanilla ice cream
500ml skimmed milk
50g caster sugar
75ml dried skimmed milk powder
2.5ml vanilla essence
Place the milk and sugar into a
saucepan , sprinkle the dried milk
powder over the top. Place over a
low heat and stir until both the sugar
and milk powder are dissolved,
being careful not to let the mixture
boil. Remove from heat and allow to
cool. Stir in the vanilla essence.
Pour the mixture into the bowl with
the paddle running. Allow to freeze
until the desired consistency is
achieved.
lemon sorbet
200g granulated sugar
200ml water
juice of
1
⁄
orange
2
175ml lemon juice (approximately 4
lemons)
⁄
egg white
1
2
Place the sugar and water in a
saucepan. Stir over a low heat until
the sugar has dissolved. Bring the
mixture to the boil and allow to boil
for 1 minute. Remove from heat and
allow to cool.
Add the orange and lemon juice.
Whisk the egg white until almost stiff
and then stir into the lemon mixture.
Pour the mixture into the bowl with
the paddle running. Allow to freeze
until the desired consistency is
achieved.
6
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