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YOGHURT AND RED-BERRY ICE CREAM
100 g strawberries, 100 g raspberries 100 g blueberries, 250 g natural yoghurt, 110 g caster sugar.
Rinse the red fruits and use a blender to make them into a puree. Sieve to remove pips, if desired.
Mix the sugar and yoghurt in a bowl until the sugar has been completely dissolved.
Add the fruit puree and mix well.
Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to
firm up.
ORANGE SORBET
300 g sugar, 300 ml water, 400 ml carton orange juice.
Mix the water and sugar in a saucepan, stir over a low heat until the sugar dissolves then bring to
the boil for 10 minutes.
Let the syrup cool down to room temperature.
Stir in the orange juice and place the preparation in the refrigerator for at least 12 hours for it to cool
before preparing in the ice cream maker.
Variations:
You can use lemon or grapefruit juice or mashed kiwis (for the latter, also add a tablespoon of lemon
juice).
BASIC ICE CREAM (IDEM A.)
A- Basic ice cream
500 ml milk (3.5% fat), 4 egg yolks, 1 level teaspoon (about 8 g) cornflour, 100 g caster sugar
Bring the milk to the boil in a saucepan.
Beat the egg yolks, sugar and corn flour in a bowl with an electric mixer or rotary whisk until the mix
is almost white.
Pour in the hot milk while stirring continuously.
Put the mixture into the saucepan and heat gently without boiling until it thickens slightly.
Leave to cool and put in the refrigerator for at least 12 hours before preparing in the ice cream
maker.
B- You can add the following to this basic recipe halfway through the preparation time
when the mixture just starts to freeze:
- 3 mashed bananas (about 350 g)
- 100 g toasted almonds (finely chopped)
- 100 g chopped hazelnut (finely chopped)
- 120 g chocolate chips or finely chopped chocolate
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