Durban - There is nothing that gives more pleasure than a bowl of rich creamy ice cream.
Making your own is not difficult and are sure to get you many great compliments from your guests.
Semifreddo, meaning half-frozen in Italian, has a texture somewhere between mousse and ice cream. It needs no churning or machine to prepare. The whipped cream used in the preparation gives it a creamy mousse-like texture.
Sorbets are usually prepared with fruit and sugar syrup. They are often used as palate cleansers between courses. Beating them during the freezing process helps break down the ice crystals and give a smoother texture.
Ice cream is usually made from a custard base with egg yolks and milk and cream.
Fruits or other flavourings are added to this base and the mixture is then either churned in an ice cream machine or can be frozen until thick, and then beaten with an electric hand beater to break down the crystals to produce a smooth creamy texture.
Homemade ice creams should be served soon after making them because they do not keep very well.
If the ice cream is frozen solid, it is always a good idea to remove it from the freezer and place in the fridge for about 30 minutes before serving.
Watermelon sorbet
Serves 6-8
Ingredients
125ml castor sugar
250ml water
700g watermelon chunks
Grated rind of 1 lime
60ml lime juice
2 egg whites, lightly whipped
Method
Combine the sugar and water in a pot and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for 10 minutes. Remove and cool completely. Put the watermelon in a food processor and blend until smooth.
Pour the mixture into a sieve and strain the juice into a bowl. Discard the pulp. Add the cooled sugar mixture, lime rind and juice and mix well.
Pour the mixture into a shallow metal container and freeze until almost solid.
Transfer the mixture into the food processor and process. Add the egg whites and process until combined.
Return to the freezer and freeze until solid.
Blueberry cheesecake ice cream
Serves 6-8
Ingredients
200g fresh blueberries
15ml water
30ml lemon juice
60-80ml castor sugar
15ml corn flour mixed with a little water
250g cream cheese
385g can of condensed milk
250ml milk
5ml vanilla extract
Method
Combine blueberries, water, lemon juice and castor sugar in a pot and heat gently until the blueberries burst and the mixture becomes more liquid.
Stir in the corn flour and boil for 1 minute. Remove from heat and cool completely. Put cream cheese and condensed milk into blender and process until well blended.
Gradually add milk and blend until smooth. Mix in vanilla. Pour mixture into a shallow metal container and freeze until nearly solid. Beat mixture until creamy. Pour into a serving container and swirl through the cooled blueberry mixture. Return to the freezer and freeze until solid.
Angela Day, Sunday Tribune