Recipes

Ice Cream For Home & Restaurants

Whipped Cream

The simplest base for an ice cream is whipped cream with sweetening and flavoring folded in.  You can use heavy or whipping cream, a combination of the two, or a combination of light and heavy creams.

            Folded-in whipped egg white makes a less rich ice cream and increases the number of portions that can be served.  A cream base is particularly good with fruits, especially berries such as raspberries, loganberries, blueberries and cranberries.

Basic Whipped Cream Ice Cream

1 ¼ cups -- cream (heavy, whipping or crème fraiche; heavy & light; heavy & whipping, heavy & sour cream)

½ cup (approx.) -- sugar

Flavoring:        ¾ to 1 pound or 1 cup -- fruit (pureed and strained)

                        ¼ pound -- whole or segmented fruit

                        2/3 to 1 cup -- chopped nuts

                        other flavorings

1 teaspoon -- vanilla extract

1 to 2 -- egg whites (*optional)

In a cold bowl, whip the cream until soft peaks are formed.  Fold in the sugar and flavoring; only add the vanilla if it will blend with, or complement, the main flavoring.  If egg white is used, whip in a clean bowl until stiff but not dry, then fold into the cream.  No beating is necessary during freezing, and ‘softening’ will take 15 to 35 minutes depending on the flavoring used.  Allow the longer time for ice creams flavored with fruit.

Serves 4 (without egg whites), 5 (1 egg white), 6 (2 egg whites)

Custard

An egg custard base produces very smooth, velvety ice creams and is the foundation most frequently used in professional kitchens.  The custard can be made with milk or light, whipping or heavy cream or a mixture of any of these.  The richness of the custard will determine the smoothness of the ice cream.  For a lighter result, fold whipped cream or whipped egg whites into the custard when it is cold.  Yolks or whole eggs can be used to thicken the custard.  The richer creams normally require fewer egg yolks, although some very luxurious recipes call for a high proportion of both cream and egg yolks.

            A custard base can be made from a number of different ingredients combined in all sorts of different ways, but this is the recipe I find most useful.

Basic Custard Ice Cream

1 ¼ cups – light cream

Vanilla pod

3 – egg yolks

1/3 to ½ cups – sugar

Flavoring:        ¾ to 1 pound or 1 cup -- fruit (pureed and strained)

                        2/3 to 1 cup -- chopped nuts

                        other flavorings

2/3 cup -- cream whipped

1)     In a heavy-based saucepan gently heat the light cream with the vanilla pod to just o simmering point.  Remove from the heat, cover and leave to infuse for 15 to 30 minutes depending on the strength of vanilla flavor desired.

2)     In a bowl, beat the egg yolks with the sugar until thick and light, then strain in the warm cream.  Return the mixture to the rinsed pan and cook over a very low heat, stirring constantly, until the custard thickens, but do not allow it to boil as it will curdle.

3)     As this stage of making the ice cream is very critical and a little tricky, until you are experienced you may prefer to use a longer but safer method for cooking the custard.  Place the bowl containing the egg yolks and milk over a pan of hot, not boiling, water.  Put the pan over low heat and beat constantly until the sauce thickens and coats the back of a spoon.

4)     Whether cooking the custard in a saucepan or in a bowl, plunge the base immediately into cold water to prevent further cooking, or pour the custard into a cold bowl.

5)     Straining the custard will give a smoother-textured ice cream.  Leave the custard to get cool. To prevent a skin forming, cover the surface tightly with plastic wrap or wax-paper, or stir the sauce occasionally.

6)     Pour the mixture into a shallow metal container cover and chill for 30 minutes before freezing.  Beat twice if making the ice cream by hand.  Fold in the whipped cream after the last beating if making by hand, or if the machine has topped working when using an electric ice cream maker.  ‘Soften’ for 15 to 35 minutes depending on the richness of the custard and the flavoring used.  Allow the longer time if a fruit flavoring is used.

(Serves 4 to 6)

Note:  Acidic fruits such as pureed rhubarb and plums and most other flavorings are usually added when the custard is cold (acidic fruits must never be mixed into a hot custard or it will curdle).  The exceptions are ingredients such as real vanilla, coffee and spices, which impart extra flavor if they are added to the custard while it thickens.

Iced Mousse

Basic Iced Mousse

3 – egg yolks

1/3 cup – sugar

Flavoring:        ¾ to 1 pound/ 1 cup -- fruit (pureed and strained)

2/3 to 1 cup -- chopped nuts

other flavoring

1 teaspoon – vanilla extract

1 ¼ cups – cream whipped

2 – egg whites

1)     In a large bowl placed over a pan of hot water, not boiling one, beat the egg with the sugar until well increased in volume, and thick and light in color.

2)     Remove the bowl from the heat, and continue to beat the mixture until it is cool, then fold in the flavorings and whipped cream with a metal spoon.

3)     Only add the vanilla if it will blend with or complement the main flavoring.  Whip the egg whites until stiff, then lightly fold them into the mixture until the ingredients are evenly blended.

4)     Spoon the mixture into a shallow metal container, mold or cake pan.  Cover and freeze until firm.  No beating is necessary and ‘softening’ will take 15 to 35 minutes depending on the type of flavoring and size of the container.

(Serves 4 to 6)

Iced Soufflé

Basic Iced Soufflé

4 – egg whites

½ cup – sugar

Flavoring:        ¾ to 1 pound or 1 cup -- fruit (pureed and strained)

                        ¼ pound -- whole or segmented fruit

                        2/3 to 1 cup -- chopped nuts

                        other flavorings

1 teaspoon -- vanilla extract

1 ¼ cups – cream whipped

1)     Place a large bowl over a pan of hot water, but not boiling.  Put in the egg whites and whip with sugar to a stiff meringue.  The heat improves the stability of the meringue.

2)     Remove the bowl from the heat, and continue whipping until the meringue is cold.  Lightly fold in the flavoring and whipped cream.  Only add vanilla if it will blend with or complement the main flavoring.  Spoon into a shallow metal container, mold, cake or loaf pan or prepared soufflé dish.  Cover.

3)     If the surface of the mixture is above the level of the dish, place the dish in a rigid container with a lid.  Alternatively, leave the soufflé to freeze until firm, then protect the top with a dome of foil.

(Serve 4 to 6)

Cherry

The dark varieties of cherries make the prettiest colored ice cream, but do make sure the flavor matches up to the color.

Victorian Cherry Ice

2 cups dark sweet cherries

1 ¼ cups sugar

6 blanched almonds

Juice of 1 lemon

4 tablespoons kirsch (optional)

2 egg whites

1)     Remove the pits from the cherries, crack them and remove and bruise the kernels.  In a saucepan, dissolve the sugar in 2½ cups water.  Add the kernels and the almonds and bring to the boil.  Remove from the heat, cover and leave to infuse for 30 minutes.

2)     Remove and discard the kernels and almonds.  Puree the cherries with the syrup.  Stir in the lemon juice and kirsch, if you are using it.  When cold pour the mixture into a container.  Cover and freeze until just becoming firm.  Light whip the egg whites and fold into the puree.  Cover and freeze until firm.  About 35 minutes before serving, transfer the ice to the refrigerator.

(Serves 4 to 5)

Almond

Almonds can be used in all their different forms to make a wide range of ices, each with every different characteristic.  They can be slivered or finely or coarsely chopped for different degrees of crunchiness, or ground for smoothness.  Plain nuts add delicate flavor, or they can be toasted for a more nutty taste – bake peeled almonds in a moderate oven (350°F) for about 8 – 10 minutes. Almonds can also be made into praline, which can be crushed to a fine powder or broken into pieces to add crackle.

Biscuit Tortoni

1 ¼ cups light cream

1 ¼ cups heavy cream

½ cup confectioners’ sugar sifted

½ cup sweet sherry

Crushed almond cookies (for decoration)

1)     Put the two kinds of cream in a bowl and whip until soft peaks form then whip in the sugar lightly.  Fold in the cookies and sherry.

2)     Pour the mixture into a 2-pound loaf pan, cover and freeze until firm.

3)     About 30 minutes before serving, turn the tortoni out onto a cold plate and leave in the refrigerator.  Sprinkle the crushed cookies over the top just before serving.

(Serves 4 to 6)

Kulfi

(Indian almond ice cream)

2 ½ cup milk

2 eggs

2 egg yolks

½ cup sugar

1/3 cup ground almonds

¼ teaspoon almond extract

1 tablespoon rosewater

¼ cup whipping cream

Finely chopped pistachio nuts (for decoration)

1)     In a heavy-based pan, bring the milk slowly to boiling point. Beat the eggs, egg yolks and sugar together in a bowl until evenly blended then gradually stir in the hot milk.  Pour the mixture back into the pan and cook. 

2)     Stir in the ground almonds, almond extract and rosewater.  Pour the mixture into a container, cover and chill for at least 30 minutes.  Freeze until slushy.  Beat well in a bowl.

3)     Whip the cream in a bowl until soft peaks form and fold into the custard.  Spoon back into the container, cover and freeze until firm.  Leave for at least 12 hours.

4)     About 30 minutes before serving, transfer to the refrigerator.  Serve decorated with the nuts.

(Serves 8)

Praline Ice Cream

1 cup milk

3 egg yolks

1 cup sugar

1 ¼ cups cream, whipped

2/3 cup shelled, unpeeled almonds

1)     In a heavy-based pan, gently bring the milk to simmering point.  Beat the egg yolks and half the sugar together in a bowl until thick and light then gradually stir in the milk.  Pour the mixture back into the rinsed pan and cook gently, stirring constantly, until the custard thickens but do not allow it to boil.  Leave to get cool.  Fold in the cream, spoon into a container, cover and freeze until just firm.

2)     To make the praline, dissolve the remaining sugar in 1/3 cup water in another heavy-based pan.  Add the almonds and boil for about 10 minutes until golden brown.  Pour onto a cold, oiled surface and leave to set Place the praline in a thick plastic bag or clean cloth and hit with a rolling pin to break it into small pieces.

3)     Beat the ice cream in a bowl, and fold in all but 1 tablespoon of the praline.  Spoon the mixture back into the container, cover and freeze until firm.

4)     About 20 minutes before serving, transfer the ice cream to the refrigerator.  Serve decorated with the reserved praline.

(Serves 4 to 5)

Avocado

Avocado Ice Cream

2 eggs, separated

1/3 cup sugar

1 ¼ cups light cream

2 avocados

Finely grated zest and juice of 1 large orange

1 ¼ cups heavy cream, whipped

1)     Put the egg yolks with the sugar in a bowl and beat until thick.  Put the light cream in a heavy-based saucepan, and heat to just below simmering point then beat into the egg yolks.  Return to the rinsed pan and cook over low heat, stirring constantly, until thickened.  Set aside to cool, stirring occasionally.

2)     Remove the flesh from the avocados and puree with the orange zest and juice and put in a bowl.  Beat in the cooled custard and fold in the whipped cream.  Spoon into a container, cover and freeze until just becoming firm.  Beat well in a bowl.  Whip the egg whites until stiff but not dry and fold into the avocado mixture.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 6 to 8)

Avocado Sorbet

2 large ripe avocados

Juice of 2 – 3 limes or lemons

3 – 4 tablespoons sugar

For decoration

Thick plain yogurt

Shapes cut from lime or lemon peel

1)     Peel the avocados, put the flesh in a blender and immediately add the lime or lemon juice.  Add the sugar and blend until smooth.  Taste and add more lime or lemon juice or sugar if required.  Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 30-minute intervals.

2)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

3)     Top each portion with 1 – 2 teaspoons yogurt and decorate with lime or lemon peel shapes.

(Serves 4)

Strawberry

Strawberry Rose Ice

1 pound strawberries, bulled

½ cup sugar

1 teaspoon rosewater

2 cups plain yogurt

1 egg white

Crystallized pink rose petals, for decoration

1)     Puree the strawberries, sugar, rosewater and yogurt together.  Strain through a fine strainer into a container.  Cover and freeze until just becoming firm.  Beat well in a bowl.

2)     Whip the egg white in a small bowl until stiff but not dry and fold into the frozen strawberry mixture.  Return to the container, cover and freeze until firm.

3)     About 30 minutes before serving, transfer the ice to the refrigerator.  Serve decorated with crystallized rose petals.

(Serves 4 to 5)

Blueberry

Blueberry Yogurt Ice

3 cups blueberries, pureed and strained

1 ¼ cups plain yogurt

Juice of ½ lemon

Approximately ½ cup confectioner’ sugar

1 tablespoon gelatin, dissolved in 4 tablespoons water

2 egg whites

1)     Put the blueberry puree, yogurt, lemon juice and sugar in a bowl and beat together until smooth.  Blend in the dissolved gelatin.

2)     In another bowl, whip the egg whites until stiff but not dry then fold into the yogurt mixture.  Freeze in individual dishes until firm.

3)     About 20 minutes before serving, transfer the ices to the refrigerator.

(Serves 4)

Blueberry Ice Cream (with whole berries)

 2 eggs, separated

3 tablespoons syrupy blueberry jam

1/3 cup sugar

1 ¼ cups cream, whipped

2 cups fresh blueberries, stemmed

1)     Beat the egg yolks until thick in a bowl.  Beat in the blueberry jam and the sugar and continue beating until thick and light.

2)     In another bowl, whip the egg whites until stiff.  Fold the cream into the egg yolks followed by the egg whites and lastly the blueberries.

3)     Pour into a container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4)

Iced Blueberry Snow (Cream cheese)

5 ounces full fat cream cheese, beaten

1/3 cup caster sugar

2/3 cup sour cream

4 cups blueberries, purred and strained

2 egg whites

For decoration

Sweet geranium leaves

Geranium flowers or crystallized roses

1)     Put the cheese in a bowl and gradually beat in the sugar and then the soured cream.  Fold in the blueberry puree.  Taste and add more sugar, if necessary.

2)     Pour the mixture into a container. Cover and freeze to the slushy stage.  Beat well in a bowl.

3)     Whip the egg whites until stiff but not dry and fold into the blueberry cream.  Spoon into a container, cover and freeze until firm.

4)     About 30 minutes before serving, transfer the snow to the refrigerator.  Decorate each portion with sweet geranium leaves and small geranium flowers or crystallized roses.

(Serves 4)

Blueberry Sorbet

1 pound jar or can of blueberries

Finely grated zest and juice of 1 lemon

1)     Puree the contents of the jar or can of blueberries with the lemon zest and juice.  Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minute intervals.

2)     About 15 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Mango

Fresh Mango Ice Cream

1/3 cup thick plain yogurt

1/3 cup sour cream

1 large or 2 small very ripe mangoes, peeled and pitted

2 egg whites

¼ cup sugar

4 teaspoons lime or orange juice

1)     Put the yogurt and sour cream in a bowl and beat together.

2)     Puree the mango flesh and pass through a nylon strainer to remove any shreds.  Beat the puree into the yogurt/cream mixture.  Spoon into a container, cover and freeze to the slushy stage.  Turn into a bowl and beat well.

3)     In another bowl, whip the egg whites until very stiff.  Gradually whip in the sugar and continue whipping until stiff again.  Fold into the mango mixture with the lime or orange juice.

4)     Spoon the mixture back into the container.  Cover and freeze until firm.

5)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4 )

Mango Sorbet

½ cup sugar

1 cup pureed, strained mango flesh

Juice of 1 lime

1)     Put the sugar and ¼ cup water in a saucepan and stir over low heat to dissolve.  Bring to the boil, remove from the heat and leave to cool.

2)     Blend the syrup into the mango flesh with the strained lime juice.

3)     Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minute intervals.

4)     About 30 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Mango Yogurt Ice

½ cup sugar

Flesh of 1 large mango, pureed and strained

2 tablespoons orange juice

2/3 cup thick plain yogurt

2 egg whites

1)     In a heavy-based saucepan, dissolve the sugar in 1 ¼ cups water over low heat.  Bring to the boil and boil until the temperature reaches 230° - 234°F.  Set aside to cool.

2)     Beat the mango puree, orange juice and yogurt into they syrup.  Pour the mixture into a container, cover and freeze to the slushy stage.  Turn into a bowl and beat well.  Whip the egg whites in a bowl until stiff but not dry and fold into the mango mixture.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice to the refrigerator.

(Serves 4)

Pear

Pear Sorbet

3 large, ripe dessert pears

2/3 cup white wine

1/3 cup sugar

long strip of lemon peel

For decoration

Poached pear slice

Maraschino cherries

1)     Peel, core and slice the pears.  Poach the pears with the wine, sugar and lemon peel for about 5 minutes until the slices are tender.  Remove the pan from the heat and leave to cool.  Remove the lemon peel and puree the cold mixture.

2)     Pour the mixture into a container.  Cover and freeze until firm, beating well at 45-minute intervals.

3)     About 15 minutes before serving transfer the sorbet to the refrigerator.  Serve decorated with poached pear slices and maraschino cherries.

(Serves 4)

Pear Ice Cream (with kirsch)

2 large ripe dessert pears

3 tablespoons lemon juice

½ cup sugar

2 egg whites

½ cup heavy cream

¼ cup confectioners’ sugar

¼ cup pear liqueur, eau-de-vie or good-quality kirsch

1)     Peel and core the pears then puree with the lemon juice.  Chill.  Dissolve the sugar in 3 tablespoons water in a small heavy-based saucepan.  Bring to the boil and boil for 2 minutes until they syrup runs off the spoon in a lightly sticky stream.

2)     In a bowl, whip the egg whites, preferably using an electric beater, until soft peaks form.  Pour in the boiling syrup in a steady stream, whipping constantly for 2 – 3 minutes until the mixture is stiff, shiny and cool.  Chill.

3)     In another bowl, whip the cream with confectioner’s sugar and liqueur or kirsch until soft peaks form.  Carefully fold in the pear puree then the meringue.

4)     Spoon the mixture into a container.  Cover and freeze until firm.

5)     About 20 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4)

Pear Ice Cream (with cream cheese)

1 ¼ pounds ripe ears, cored

1/3 cup apple juice

½ cup brown sugar

¼ teaspoon ground cinnamon

2 eggs, separated

2/3 cup full-fat cream cheese, beaten

1)     Gently poach the pears in the apple juice with the sugar and cinnamon in a covered pan until tender.  Puree the pears with the cooking liquid then pass through a fine strainer.  Return the mixture to the rinsed pan, stir the egg yolks and heat gently until slightly thickened.  Set aside to cool.

2)     Beat the cheese into the pear mixture.  Pour into a container, cover and freeze until just becoming firm.  Turn into a bowl and beat well.  Whip the egg whites in a bowl until stiff but not dry then fold into the cold mixture.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer tie ice cream to the refrigerator.

(Serves 4)

Melon

Melon Sorbet

1 large ripe melon weighing about 1 ½ pounds

3 tablespoons lemon juice

½ cup sugar or 1 cup confectioners’ sugar

1)     Peel the melon, discard the seeds and reduce the flesh to a puree with the lemon juice and sugar.

2)     Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minute intervals.

3)     About 30 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Pistachio

Iced Pistachio Nougat

3 cups light cream

5 egg yolks

1 cup honey

2 tablespoons orange flower water

1 ½ cups cream, whipped

3 egg whites

1 cup pistachio nuts

½ cup halved almonds

1)     In a heavy-based saucepan, gently heat the cream to just below simmering point.

2)     Beat the egg yolks in a bowl.  Pour the hot cream onto the egg yolks in a slow steady stream beating continually.  Return to the rinsed pan and cool over a low heat, stirring constantly, until the custard thickens.  Stir in the honey.  Add half the orange flower water and leave to cool, stirring occasionally. Pour into a container, cover and freeze until just becoming firm.  Turn into a bowl and beat well.  Fold in the cream.  Whip the egg whites in a bowl until stiff but not dry. Fold into the mixture with the nuts.

3)     Spoon the mixture back into the container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the iced nougat to the refrigerator.

(Serves 6 to 8)

Vanilla

Vanilla Ice Cream

4 eggs separated

1 cup confectioners’ sugar sifted

1 teaspoon vanilla extract

1 ¼ cups heavy cream, whipped

1)     Whip the egg whites until stiff in a bowl.  Add the confectioners sugar a tablespoon at a time, whipping well after each addition.  Whip in the egg yolks one at a time with the vanilla extract.  Carefully fold in the cream.

2)     Pour the mixture into a large container or 8 small dishes.  Cover and freeze until firm.

3)     If frozen in a large container, transfer to the refrigerator about 15 minutes before serving.

Serves 8

Rich Vanilla Ice Cream

1/3 cup sugar

2 cups whipping cream

½ vanilla pod, split

4 egg yolks

4 table spoons sweet butter, diced

1)     Dissolve the sugar in the cream in a heavy-based saucepan.  Add the vanilla pod and bring to the boil.  Remove from the heat, cover the pan and leave to infuse for 15 minutes.

2)     Lightly beat the egg yolks in a bowl.  Strain in the cream mixture, beating all the time, and continue to beat until the custard is light and frothy.  Pour back into the pan and cook gently, stirring constantly, until the mixture thickens slightly.  Do not allow to boil.  Remove from the heat and stir in the butter.

3)     Pour mixture into a shallow container and cool completely.  Cover and freeze until firm, beating well after about 1/1/2 hours.

4)     About 30 minutes before serving transfer the ice ream to the refrigerator.

(Serves 4)

Vanilla Yogurt Ice Cream

1 egg 1/3 cup sugar

¼ cup light corn syrup

¾ cup whipping or heavy cream

¾ cup plain yogurt

1 ½ teaspoons vanilla extract

Pinch of salt

Put all the ingredients in a bowl and thoroughly whip together until smooth and light.  Pour the mixture into a container.  Cover and freeze until firm, beating twice at hourly intervals.  About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 6)

Custard Ice Cream

1 large egg, separated

¼ cup sugar

1 tablespoon cornstarch

2 ½ cups milk

½ teaspoon vanilla extract

1 ½ tablespoons dessert topping

1)     Blend the egg yolk, sugar and cornstarch together in a bowl with 2/3 cup of the milk.  In a heavy-based saucepan, bring 1 ¼ cups of the milk to boiling point and stir into the blended mixture with the vanilla extract.  Return to the rinsed pan and cook over a gentle heat, stirring constantly, until the custard has thickened.  Do not allow to boil.   Leave to cool stirring occasionally to prevent a skin forming

2)     Make up the dessert topping mix with the remaining milk.  Whip the egg white into the cooled custard. 

3)     Pour the mixture into a container.  Cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 4 to 5)

Liqueurs

Gewürztraminer Sorbet

2 cups sugar

½ bottle (35cl) Gewürztraminer or similar wine

Juice of 1 orange

Juice of 1 lemon

3 egg whites

1)     In a heavy-based saucepan, dissolve the sugar in 2 ½ cups water.  Bring to the boil then simmer for 10 minutes.  Set aside to cool.

2)     Pour the wine and an equal amount of sugar syrup into a bowl and mix in the strained fruit juices.

3)     Pour the mixture into a container.  Cover and freeze to the slush stage.  Beat well in a bowl.

4)     Whip the egg whites in a bowl until stiff but not dry.

5)     Fold into the wine mixture.  Return to the container, cover and freeze until firm.

6)     Serve directly from the freezer.

(Serves 6 to 8)

Liqueur Sorbet

¾ cup sugar

Finely grated zest ad juice of 1 lemon

6 tablespoons liqueur, e.g.: Grand Marnier, crème de cassis, apricot brandy

1 egg white

Bay leaves, for decoration

1)     In a heavy-based saucepan, dissolve the sugar in 1 ½ cups water.  Bring to the boil and boil for 5 minutes.  Remove from the heat, stir in the lemon zest and juice and the liqueur.  Leave to cool completely.

2)     Strain the syrup and pour into a container.  Cover and chill for 30 minutes.  Place in the freezer and freeze to the slushy stage.  Beat well in a bowl.

3)     Whip the egg white in a small bowl until stiff but not dry.  Fold into the sorbet.  Return to the container, cover and freeze until firm.

4)     About 30 minutes before serving, transfer the sorbet to the refrigerator.  Decorate each portion with bay leaves.

(Serves 4)

Iced Kirsch Soufflé

1 cup sugar

4 egg whites

¼ cup good-quality kirsch

1 ¼ cups crème fraiche or heavy cream, whipped

Crystallized violets, for decoration

1)     In a heavy-based saucepan, dissolve the sugar in 2/3 cup water.  Bring to the boil and boil for 3-5 minutes or until the temperature reaches 234°F. 

2)     Whip the egg whites in a bowl until stiff.  Gradually pour in the syrup, whipping well.  Whip in the kirsch then carefully fold in the crème fraiche or heavy cream. Leave to cool then chill in the refrigerator.

3)     Pour the mixture into a freezer proof soufflé dish and freeze until firm.

4)     About 20 minutes before serving, transfer the soufflé to the refrigerator.  Decorate with crystallized violets.

(Serves 6)

Iced Zabaglione

4 egg yolks

2/3 cup marsala

3 tablespoons sugar

1 ¼ cups heavy cream

Macaroons, to serve

1)     Beat the egg yolks, marsala and sugar together in a bowl placed over a pan of hot water, until very thick and light.  Put the bowl into a basin of iced or very cold water to prevent the mixture cooking further and beat until it is cold.

2)     In another bowl, whip the cream until soft peaks form.  Carefully fold the cream into the marsala mixture.

3)     Pour the mixture into a container.  Cover and freeze until firm.

4)     About 20 minutes before serving, transfer the iced zabaglione to the refrigerator.  Serve with macaroons.

(Serves 4)

Champagne Ice Cream

1 ½ cups sugar

3 tablespoons orange juice

2 tablespoons brandy

1 1/4 cups champagne or good quality dry sparkling wine

1 cup heavy cream

Strawberries marinated in slightly sweetened brandy to serve

1)     In a heavy-based saucepan, dissolve the sugar in 1 ¼ cups water.  Bring to the boil and boil until the temperature reaches 230 - 234°F.  Leave to cool.

2)     Stir the orange juice, brandy and champagne into they syrup.  Pour the mixture into a container.  Cover and freeze until just becoming firm.  Beat well in a bowl.

3)     Whip the cram in t a bowl until soft peaks form.  Fold the cream into the champagne ice.  Return to the container, cover and freeze until firm.

4)     About 30 minutes before serving, transfer the ice cream to the refrigerator.  Serve with the marinated strawberries.

(Serves 6)

Liqueur Cream Ice

1 cup sugar

Juice of 1 lemon

1/3 cup any kind of liqueur

2/3 cup cream, whipped

Candied fruits soaked in cognac, to serve

1)     In a heavy-based saucepan, dissolve the sugar in 2 cups water.  Bring to the boil and boil until the temperature reaches 234°F.  Set aside to cool.

2)     Stir the strained lemon juice into the syrup.  Pour into a container, cover and freeze to the slushy stage.

3)     Stir the liqueur into the frozen mixture and fold in the cream.  Return to the freezer and freeze until firm.

4)     About 40 minutes before serving, transfer the ice to the refrigerator.  Serve each portion topped by candied fruits soaked in cognac.

(Serves 4)

Warm Climate Fruits

Papaya Sorbet

1 ½ pounds papayas

½ cup sugar

1 ½ tablespoons lemon juice

2 teaspoons kirsch

1 small egg white

1)     Peel he papayas, scrape out the seeds and puree the flesh.  Put in a bowl, whip the egg white until stiff but not dry and fold into the papaya mixture.

2)     Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-time intervals.

3)     About 30 minutes before serving, transfer the sorbet to the refrigerator.

(Serves 4)

Kiwi Fruit Sorbet

¼ cup sugar

6 kiwi fruit

2 egg whites

Cointreau or other orange liqueur

1)     Dissolve the sugar with 2/3 cup water I a small heavy-based saucepan.  Ring to the boil ad boil for 1 – 2 minutes.  Leave to cool.

2)     Halve the kiwi fruit and remove the skins.  Then reduce the flesh to puree and blend with the cooled syrup.

3)     Whip the egg whites in a bowl until stiff but not dry.  Carefully fold them into the kiwi fruit mixture.

4)     Pour the mixture into a container.  Cover and freeze until firm, beating 3 times at 45-minutes intervals.

5)     About 15 minutes before serving, transfer the sorbet to the refrigerator.  Pour about 1 teaspoon Cointreau or other orange liqueur over each serving to bring out the flavor.

(Serves 6)

Litchi Ice Cream

½ cup sugar

1 ¼ cups milk

2 ½ cups heavy or whipping cream

1 vanilla pod, split

8 egg yolks

1 pound canned litchis, drained and very finely sliced

Preserved stem ginger in syrup, for serving

1)     In a heavy-based saucepan, heat the sugar, milk, cream and vanilla pod to just below boiling point.  Remove from the heat, cover and leave for 30 minutes.

2)     Beat the egg yolks in a bowl.  Strain in the milk mixture, stirring.  Return to the rinsed pan and heat gently, stirring constantly, until the custard thickens.   Do not allow to boil.  Leave to cool, stirring occasionally.  Chill for an hour.

3)     Stir in the litchis and pour into a container.  Cover and freeze until firm, beating twice at hourly intervals.

4)     About 40 minutes before serving, transfer the ice cream to the refrigerator.  Slice the ginger into fine strips and sprinkle over each portion as it served together with a spoonful of the syrup.

(Serves 6 to 8)

Papaya Ice Cream

1 ½ cups papaya flesh (from about 1 ¼ pounds papayas), pureed

Juice of 1 large juicy lemon

Juice of ½ a large juicy orange

1 ½ cups confectioners’ sugar

1 ¼ cups cream, whipped

1)     In a bowl, blend the papaya flesh with the fruit juices and sweeten with the sugar.  Fold in the cream.  Taste and adjust the sugar level, if necessary, to make the mixture slightly oversweet.

2)     Pour the mixture into a container.  Cover and freeze until firm, beating twice at hourly intervals.

3)     About 30 minutes before serving, transfer the ice cream to the refrigerator.

(Serves 6)

Passion Fruit Ice Cream

8 ripe passion fruit

1 teaspoon lemon juice

2 eggs, separated

½ cup sugar

1 ¼ cups cream, whipped

For decoration

Pulp and seed of 1 passion fruit

Whipped cream

1)     Cut the passion fruit in half and scoop the pulp out into a strainer placed over bowl.  Press through the strainer to extract as much juice as possible.  Discard the seeds.  Add the lemon juice.

2)     Beat the egg yolks and half the sugar in a bowl until very thick and light.  In another bowl, whip the egg whites until stiff but not dry.  Gradually whip in the remaining sugar.  Fold the egg yolks into the passion fruit mixture then the cream and egg whites.  Freeze in a q quart loaf pan or mold until firm.

3)     About 30 minutes before serving, unmold the ice cream onto a cold plate, spoon the passion fruit pulp and seeds down the center and finish with whipped cream.

(Serves 6)

Creating Ice Cream Desserts

Coupes and Sundaes

Among the simplest of ice cream desserts, these include a number of classic dishes:

Poire Belle Hèlene:  Vanilla ice cream, pears and hot chocolate sauce.

Pèche Melba:  Vanilla ice cream, peaches and raspberry sauce.

Pèche Cardinale:  Strawberry ice cream, peaches and red currant jelly.

Champagne Charlie:  Champagne ice cream, macaroons with champagne poured over.

Cafè Liègoise:  Coffee ice cream in a tall glass topped with a large swirl of whipped cream.

Alternatively, think up your own combinations to sit the ingredients you have and the occasion.

Simple Toppings

The following suggestions involve little or no preparation.

·        Chopped or silvered, plain or toasted nuts

·        Shredded coconut:  Color green or pink, if desired, by putting into a jar, adding some coloring and shaking vigorously, then leaving to dry before using.

·        Chocolate toppings:  Grated semi-sweet chocolate; crumbled flake bars; chopped chocolate.

·        Cocoa or plain or malted drink powders

·        Candied fruit, chopped or whole peanut brittle; peppermint; butterscotch or caramel

·        Crushed cookies:  Ginger cookies, macaroons, graham crackers

·        Crushed meringues

·        Fresh herbs, leaves and flowers

·        Crystallized roses and violets

·        Whipped cream:  Flavor to taste with liqueurs, orange flower water and so on.  For a peppermint flavor, add peppermint oil or crème de menthe to taste

·        Fruit zests and peels:  Grated, cut into long, fine strips, cut into shapes with aspic cutters or the point of sharp, small knife

·        Marrons glacés, chopped or sliced

·        Chocolate or coffee-covered almonds, or any small, candy decorations

Sauces

The right sauce enhances and complements the flavor and texture of an ice.  Spoon it over, to trickle down the sides, or arrange it around the ice like the flame of a picture.  The sauce can be hot, warm or cold – but should never swamp the ice cream itself.

Butterscotch Sauce

4 tablespoons sweet butter, diced

¼ cup light brown sugar

¼ cup light corn syrup

2/3 cup milk

Squeeze of lemon juice, optional

Heat the butter, sugar ad syrup in a heavy-based saucepan over low heat, stirring, until the sugar has dissolved.  Bring to the boil and boil until the temperature reaches about 240°F.  Cool slightly then stir in the milk and leave to cool completely.  Add a squeeze of lemon juice to taste, if liked.  (Serves 4 to 5)

Nutty Butterscotch Sauce

Add 2 tablespoons chopped walnuts, almonds, hazelnuts or peanuts with milk onto the Butterscotch Sauce.

Black Cherry Sauce

½ cup black cherry jam

Knob of butter

1 tablespoon kirsch or brandy

Squeeze of lemon juice

Put the jam, butter and 1 ¼ cups hot water in a saucepan and heat until evenly mixed and syrupy.  Remove from the heat and stir in the kirsch or brandy and a squeeze of lemon juice to taste.  Serve as it is or puree in a blender or food processor for a smooth sauce.  (Serves 4 to 6)

Alcoholic Cherry Sauce

For a spectacular cherry sauce, warm the fruit from a 1 pound can of pitted black cherries with about half of the juice, pour 2 tablespoons brandy over and ignite.  When the flames have subsided add 1 tablespoon kirsch and serve at once.

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