Lemon Sorbet
Ingredients
175g granulated sugar
175ml water
100ml lemon juice
Egg white (
1
/
2
medium size)
Orange juice from
1
/
2
medium size orange
Method
1. Place the sugar and water in a saucepan.
2. Stir over a low heat until the sugar has dissolved.
Bring the mixture to the boil and allow to boil for 1
minute.
3. Remove from heat and allow to cool.
4. Add the orange and lemon juice.
5. Whisk the egg white until almost stiff and then stir
into the lemon mixture.
6. Pour the mixture into the freezer bowl with the
paddle running.
7. Allow to freeze until the desired consistency is
achieved
Custard Based Vanilla Ice Cream
Ingredients
2 egg yolks
50g icing sugar
200ml skimmed milk
200ml double cream
A few drops of vanilla extract
Method
1. Place the egg yolks and sugar in a glass bowl and
beat together.
2. In a saucepan slowly bring the milk to boiling
point, then pour onto the egg mixture beating
together.
3. Return the mixture to the pan and stir constantly
until the mixture thickens and forms a film over the
back of the spoon. Do not let it boil or the mixture
will separate.
4. Remove from heat and leave until cold. Stir in the
cream and vanilla extract.
5. Pour the mixture into the freezer bowl with the
paddle running.
6. Allow to freeze until the desired consistency is
achieved.
Raspberry Frozen Yoghurt
Ingredients
200g fresh raspberries
100g icing sugar
200ml natural yoghurt
Method
1. Mash the raspberries or puree them. For a smooth
result remove the pips by sieving.
2. Add the sugar and natural yoghurt and mix
together.
3. Pour the mixture into the freezer bowl with the
paddle running.
4. Allow to freeze until the desired consistency is
achieved.
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