Ice Cream / Sorbet

Ice Cream Plum Pudding      by Sheryl Backhouse
Dissolve 1 tbsp cocoa in 2tbsp hot water
Mix:  375gm small size currants, 1 tsp cinnamon, 1 tsp nutmeg, 2 tsp mixed spice, 3tbs brandy,
Add cocoa mix and stand overnight
Beat: 6 egg whites until stiff and add 1/3 cup castor sugar
Beat: 600ml thickened cream with 1/3 cup castor sugar
Blend all ingredients together by hand
Place in a bowl lined with foil. Freeze until solid. To turn out, run water over the base of the bowl.
The original recipe called for mixed dried fruit but I chose to use currants.
If you decide to substitute, don’t use any largest pieces of fruit as they remain in their frozen state.
The recipe said you could use rum or sherry as an option.
It can be made weeks in advance.
I note that some manufacturers are putting out cream in 500ml containers – I think this would be fine.
I also used a stainless steel platter which I kept in the freezer to keep it cold when serving.
I used a 230mm round silicone ware container – doesn’t rust, easy to clean and exceptionally easy to turn out as food doesn’t adhere.
Grate a little chocolate over the top.

Egg yoke recipe – Irish Coffee Ice Cream
In a double boiler beat 6 egg yokes, ¾ cup castor sugar and 1½ tbs instant coffee powder over hot water until thick and creamy. Remove from heat and when cold, fold in 3tbs Irish Whiskey (or substitute) and 450ml of cream. Pour into very small moulds or just give folk a small scoop due to calorie content!!

 

 

 

 

Pineapple & Lemon Cordial Sorbet       by Jackie French
Puree 2 cups of fresh pineapple which has been peeled and chopped
Add ½ cup of lemon cordial and blend in with pineapple
Place mixture in a freezer proof container with the lid on until set.
Remove from freezer, scrape out and serve.