http://www.elise.com/recipes/archives/006066mint_chocolate_chip_ice_cream.php
Fruity Icypoles November 16, 2008
A tasty and healthy summer snack.
Ingredients:
Tin of fruit salad in natural juice (not syrup)
Icypole moulds or plastic cups & icypole sticks.
Method:
Drain the fruit salad, keeping the juice, then mash as finely as you wish. Mix the mashed fruit back with the juice, adding some water to dilute it. Pour this into icypole moulds and freeze until set.
Fozen Yoghurt Icecream November 16, 2008
Ingredients:
Tub of your favourite yoghurt
Icypole moulds or plastic cups & icypole sticks. if you want to make individual icecreams.
Method:
Spread the yoghurt out in a freezer-safe container and place in the freezer until just beginning to freeze. Remove and mash to break up the ice crystals, then scoop into icypole moulds and return to the freezer.
You could mix the yoghurt with fruit to make fruity yoghurt icypoles, or do layers of both kinds.
Cardamon & Rosewater Custard November 16, 2008
Ingredients:
4 cups milk
1/4-1 teaspoon ground cardamom
3/4c sugar
6 tablespoons custard powder
1-2 tablespoon rose water
1/2c cream
ground pistachios
Method:
1). Combine the custard powder with 1/2 cup of milk, mixing until smooth.
2). Add the remaining milk, cardamom and sugar together in a saucepan and bring to the boil (medium heat), stirring constantly.
3). Once boiled, remove from the heat and slowly add the custard powder.
4). Return to the heat, stirring constantly until the custard has thickened and is smooth.
5). Turn off the heat, add the rosewater and allow to cool.
6). Add the cream and mix well.
7). Pour into bowls with a sprinkle with ground pistachios on top. Serve chilled.
(From http://www.recipezaar.com/133385)
Cardamon & Rosewater Icecream November 16, 2008
Ingredients:
1 tb whole green cardamons
300ml milk
300ml double cream
1 cinnamon stick
85g caster sugar
100ml rose water
1 tsp gum mastic crystals, crushed with 1 teaspoon caster sugar (optional)
200ml evaporated milk
dried rose petals (optional)
Method:
1). Crush the whole cardamon pods in a mortar and pestle, take out the pods leaving the seeds, then grind the seeds to a fine powder. (Or just buy the ground cardamon – but it’s not as aromatic)
2). Pour the milk, cream, cardamon and cinnamon into a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, until the liquid has reduced by about a quarter.
3). In another saucepan, combine the sugar and rose water, over a low heat until the sugar has dissolved. Remove from the heat and allow to cool.
4). Remove the milk mixture from the heat once it is ready, and stir in the crushed gum mastic (if using this), then allow to and cool for about 15 minutes.
5). Strain the milk mixture to remove the solids. Add the evaporated milk and rose water syrup. Mix well and pour into a freezer safe container and place in the freezer
6). Every 30 mins or so, Remove the mixture and blend it/mix it well to prevent it forming ice crystals. Once it has frozen, it is ready to eat.
From http://www.nordljus.co.uk/en/rosewater-cardamom-and-gum-mastic-ice-cream
Chocolate Pudding November 15, 2008
Ingredients:
40g Cocoa
120g Sugar
40g Cornflour
700mls Milk
Method:
1). Sift Cocoa, Sugar and Cornflour together, and stir in 300mls of milk.
2). Heat 500mls milk in a saucepan, and when hot, pour the chocolate mix mixture into this, stirring until it thickens.
3). Remove from heat and pour into bowls. Cover with plastic wrap touching the surface to avoid skin forming.
Banana “Icecream” November 15, 2008
Cut bananas into chunks and blend in a food processor until smooth. Put in a freezer-proof container and freeze until just frozen. Remove from the container and blend again to make a creamy frozen icecream-like consistency. Serve straight away, or freeze to serve later. Experiment with adding strawberries and other flavours. You could add 1tb honey and 1/4 tsp cinnamon to 4 bananas worth, or add a handful of berries.
Here is one I made by making the banana icecream, then splitting it into 2 batches, in one I added a handful of frozen blueberries, and the other I added a handful of frozen raspberries, then I poured them both into the one container and swirled them together.
YUM!
Banana On A Stick
Peel bananas and coat with a little orange juice. Stick a skewer into the banana as a stick and freeze for 20 mins. You can roll the bananas in crushed rice bubbles, nuts, sprinkles or coconut before freezing.
Real Strawberry Icecream November 15, 2008
Ingredients:
1c cream
1/2c milk
1/2c sugar
2 punnets Strawberries
8 tsp lemon juice
Method:
1). Puree or finely mash the strawberries.
2). Combine strawberry puree with all the other ingredients in an airtight freezer proof bowl (with at least 2cm room for expansion). Pack down firmly and place in the freezer with the lid on.
3). Leave to harden for 3-4 hours. Once the icecream has hardened it can be served. To make a softer icecream you can freeze for 1 hour, then remove from freezer and mix well to break the ice crystals, then return to the freezer.
Creamy Vanilla Icecream November 15, 2008
Ingredients:
3 eggs
1/2c honey
4c light cream
2 tsp vanilla extract, or 1 vanilla bean
Method:
1). Separate the eggs, and beat the egg yolks until smooth.
2). Gradually add the honey, beating until thick.
3). In another bowl, beat the egg whites until stiff.
4). Add the mixtures together with the cream in a saucepan and heat on medium for 15 mins, stirring constantly. Add the split vanilla bean to the pot if using one, otherwise stir in vanilla extract.
5). Pour into a freezer-proof container with a lid and allow to freeze, stirring it every few hours to break up the ice crystals.
Egg Custard November 15, 2008
Ingredients:
1c Milk
1c Cream
1 Vanilla bean, split
5 Egg yolks
1/2c cup Castor Sugar
Method:
In a heavy saucepan, bring the milk, cream and vanilla bean (or a few drops vanilla essence) to simmer. In a bowl, whisk the sugar and egg yolks until light, then whisk in the heated milk. Rinse out the saucepan and return the mixture to the heat for around 10 mins, until the mixture thickens. Strain into a cold bowl to remove lumps. Serve warm or allow to cool (placing plastic wrap on the surface of the custard prevents it forming a skin.)
Dairy Free Icecream November 15, 2008
The recipe I’ve seen is for using banana, but you could use any fruit.
Ingredients:
1 tin light coconut milk
1 banana
lemon juice and/or orange/lime
1 to 2 tablespoons of honey or other sweetener
Instructions:
1. Mash banana, mix in the sweetener, a squeeze of citrus of your choice and the coconut milk and stir well.
2. Pour into a freezer safe container (flat will freeze quicker), and freeze until frozen.
You could use other soft fruits such as mango instead of banana.
If you allow the mixture to just about freeze, then mash it well, then return to the freezer it makes the icecream softer as it breaks up the ice crystals.
(From http://www.joyousbirth.info)
