STRAWBERRY AND BASIL FROZEN YOGHURT
700g strawberries, washed and hulled
250ml picked basil leaves
60ml orange juice
30ml lemon juice
300ml Greek yoghurt
Put the strawberries, basil leaves, lemon and orange juice in a blender and process until a puree has formed.
Add the yoghurt and sugar and blend until smooth. You may want to add more sugar to taste.
Pour the mixture into a shallow metal container and freeze until the mixture is slushy. Beat it well with electric beater or a hand whisk.
Return to the freezer and repeat the process. Alternatively, churn the mixture in an ice cream machine. Store in an airtight container.
125ml castor sugar
700g watermelon chunks
grated rind of 1 lime
60ml lime juice
2 egg whites, lightly whipped
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 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.
CREAMY LEMON MERINGUE ICE CREAM
250g mascarpone cheese
60ml icing sugar
grated rind of 1 lemon
125ml lemon juice
1 jar of lemon curd
150g small meringues, roughly crushed
Beat the mascarpone until creamy.
Very lightly whip the cream with the icing sugar. Add to the mascarpone and mix until combined. Mix in the lemon rind and juice.
Fold through the lemon curd and meringue nests.
Place the mixture into a container and freeze until solid.
This ice cream does not need to be churned.
80ml castor sugar
5ml vanilla extract
45ml cherry or berry liqueur
375ml cream, whipped
3 egg whites, beaten to soft peak
250g cherries, pitted and halved
100g white chocolate, chopped
Grease a 12x22cm loaf pan, then line it with cling wrap.
Put the egg yolks, castor sugar, vanilla and liqueur in a bowl. Place the bowl over a pot of hot water and beat until thick and pale.
Remove from the heat and beat until the mixture cools. Fold through the whipped cream and egg whites.
Mix in the cherries and chopped chocolate.
Spoon the mixture into the loaf pan and freeze until firm. When ready to serve, remove from the freezer and turn out onto a serving plate.
Decorate with extra cherries and chocolates if desired.
BLUEBERRY CHEESECAKE ICE CREAM
200g fresh blueberries
60-80ml castor sugar
15ml cornflour mixed with a little water
250g cream cheese
385g can of condensed milk
Combine the blue-berries, water, lemon juice and castor sugar in a pot and heat gently until the blueberries burst and the mixture become more liquid.
Stir in the cornflour and boil for a minute. Remove from the heat and cool completely.
Put the cream cheese and condensed milk into blender and process until well blended.
Gradually add the milk and blend until smooth. Mix in the vanilla.
Pour the mixture into a shallow metal container and freeze until nearly solid, then beat the mixture until creamy.
Pour into a serving container and swirl through the cooled blueberry mixture.
Return to the freezer and freeze until solid. - The Star