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ice cream Strawberry Ice Cream Strawberry is the world's third most popular ice cream flavour after vanilla and chocolate. This one certainly hits the spot. It's full of fruity strawberry flavour unlike the artificially flavoured strawberry ice cream usually found at the supermarket.
Put the strawberries in a food processor or liquidiser and blend to a puree. Pass the strawberry puree through a fine sieve or muslin to remove the seeds. Discard the seeds and set aside in the refrigerator. Pour the milk into a medium saucepan and heat to near boiling point. While the milk is heating, beat the egg yolks and sugar in a heatproof bowl using an electric whisk until thick and pale. Place over a pan of simmering water and stir in the warm milk. Stir occasionally until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and allow to cool completely. Add the cream and strawberry puree to the cooled custard. Churn in an ice cream maker, according to the manufacturer's instructions. Serve immediately or transfer to a freezer container, cover the surface directly with greaseproof paper or foil and put in the freezer.
Raspberry Semifreddo Hearts This
is very easy to make and doesn't require any churning.
Line the base and sides of the moulds with greaseproof paper or foil (unless you are using flexible silicon moulds.) Melt the first quantity of white chocolate and set aside. Using an electric beater, beat the egg yolks and sugar in a heatproof bowl over a saucepan of simmering water until thick and pale; about 5 minutes. Remove from the heat and continue beating until cool. Gently fold the raspberries, cooled melted chocolate and white chocolate chunks into the egg mixture. Beat the cream and vanilla extract until soft peaks form. Gently fold the raspberry/egg mixture into the cream, being careful not to crush the raspberries too much. Pour the mixture into the lined moulds and cover the surface directly with more greaseproof paper or foil before freezing. Serve with fresh berries.
Peppermint Chocolate Chip Ice Cream Kids
love the idea of green ice cream and chocolate is always a bonus.
Beat the sugar and egg yolks in a heatproof bowl until thick and creamy. Place the bowl over a pan of simmering water and slowly add the milk, stirring occasionally until the mixture starts to thicken. When the mixture just begins to thicken, add the broken chocolate pieces, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in the peppermint extract and food colouring, if using. Cover the surface directly with cling film and allow the mixture to cool completely. When cold, stir in the cream and churn in an ice cream maker, according to the manufacturer's instructions for about 20 minutes or until frozen. Cover the surface directly with greaseproof paper or foil and freeze. Variation: Children will probably prefer milk chocolate chips but for adults it is best to add dark chocolate chips.
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