Make your own ice cream - recipes

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Copy of st ang ice lemon INDEPENDENT NEWSPAPERS Lemon meringue ice cream. Pictures: Matthews Baloyi

STRAWBERRY AND BASIL FROZEN YOGHURT

Serves 6-8

700g strawberries, washed and hulled

250ml picked basil leaves

60ml orange juice

30ml lemon juice

Copy of st ang ice watermelon watermelon sorbet INDEPENDENT NEWSPAPERS

300ml Greek yoghurt

250ml sugar

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.

Copy of st ang ice blueberry Blueberry cheesecake ice cream

 

WATERMELON SORBET

Serves 6-8

125ml castor sugar

250ml water

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

Serves 6-8

250g mascarpone cheese

500ml cream

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.

 

CHERRY SEMIFREDDO

Serves 8-10

4 eggs

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

Serves 6-8

200g fresh blueberries

15ml water

30ml lemon juice

60-80ml castor sugar

15ml cornflour mixed with a little water

250g cream cheese

385g can of condensed milk

250ml milk

5ml vanilla extract

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

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