Kiwi Fruit Sorbet

Ingredients
6 Kiwi Fruit
1/3 Cup Sugar
1 Cup Water
2 Eggs (whites only)

Equipment
1 Large Pan
1 SHARP Knife
1 Chopping Board
1 Blender
1 Mixing Bowl
1 Balloon Whisk
1 Airtight Container

The Good Bit

1. Peel your kiwis then drop in the pan with the water and sugar and stir over a low heat without boiling until the sugar has dissolved, then bring to the boil and gently simmer for 10 minutes until the fruit is soft.
2. Allow the mixture to cool a little then pour into the blender and give it a good zap until you have a smooth mixture, Whisk the egg whites until they form stiff peaks then fold into the kiwi mixture with a metal spoon, pour into your airtight container and freeze for 3 1/2 hours.
3. Remove from the the freezer and give a good beating with the balloon whisk (or electric whisk for better results) then return to the freezer overnight.

Strawberry Cheescake Ice Cream

Ingredients
2 Cups Double Cream
1 1/2 Teaspoons Vanilla Extract
125g Cream Cheese
3 Eggs (yolks only)
2/3 Cup Sugar
25g Frozen Strawberries

Equipment
1 Sauce Pan
1 Mixing Bowl
1 Balloon Whisk
1 Wooden Spoon
1 Large Pan (1/2 filled with simmering water)
1 Sieve
1 Airtight Container

The Good Bit

1. Heat cream in a small saucepan over medium high heat just to the point where it begins to foam up then remove from heat, meanwhile, in your mixing bowl, beat the cream cheese, egg yolks and sugar until light and fluffy (about two minutes)
2. Slowly pour the heated cream into the mixture, be sure to continue whisking constantly so that the eggs do not curdle, strain out any lumps before the next step. Place the bowl over your pan of simmering water and stir constantly, cook until the mixture thickens enough to coat the back of a wooden spoon
3. Remove from the heat and stir to cool so it does not overcook, add in the vanilla extract and strawberries then cover and allow to cool to room temperature, then refrigerate several hours before freezing.
   
4. Check every so often and scrape ice from the sides of your freezer container, keep giving the mixture a good whip to help stop ice crystals forming in your ice cream
   

Tba

Tba

Lemon Ice Cream

Ingredients
6 Eggs (yolks only)
4 Eggs (whites only)
1 Cup Caster Sugar
1 Lemon (juiced and zested)
1/2 Cup Double Cream

Equipment
2 Mixing Bowls
1 Large Pan (1/2 full with gently simmering water)
2 Balloon Whisks
1 Metal Spoon
1 Lemon Juicer/Zester
1 Airtight Container

The Good Bit

1. Whisk together the egg yolks then stand your bowl in the pan of simmering water and keep whisking until your mixture increases in volume and then add the juice, zest and 2/3rds of the caster sugar and keep whisking until you have a pale mixture then remove from the heat.
   
2. In the other bowl whisk the egg whites until they form stiff peaks, then add in the remaining sugar gradually, and beat until the whites look shiny. Now using your metal spoon fold the egg whites and cream into the lemon mixture then pour into your container and freeze.
3. From experience it is best to check every hour or so and give a good beating with a fork, making sure to scrape any ice from around the sides of the container, this should insure you get a fairly smooth and crystal less ice cream.

Cheats Tropical Ice Cream

Ingredients
1l of Vanilla Ice Cream
1/3 Cup Fresh (or canned) Passion Fruit (blended)
1/3 Cup Fresh Orange Juice
2/3 Cup Mango (chopped into small chunks)

Equipment
1 SHARP Knife
1 Chopping Board
1 Fork
1 Blender

The Good Bit

1. Let the ice cream defrost a little so that it is soft enough to stir, blend your passion fruit into a pulp then mix it into the ice cream with the orange juice.
2. Finally fold in the chunks of mango with the fork then refreeze your ice cream, you have to be fairly quick doing this as you don't want to defrost the ice cream so much that it forms ice crystals when it re freezes.

Orange Gelato

Ingredients
1 1/4 Cups Icing Sugar
1 1/2 Cups Fresh Orange Juice
2 Cups Water
1 Tablespoon Lemon Juice
2 Tablespoons Cointreau/Grand Mariner
2 Eggs (whites only)
1/4 Cup Icing Sugar

Equipment
1 Large Pan
1 Airtight Container
1 Wooden Spoon
1 Mixing Bowl
1 Balloon Whisk

The Good Bit

1. Place the largest amount of icing sugar in the pan along with the water, orange juice and lemon, Stir over a medium heat until the sugar has dissolved then bring to a rapid boil and then reduce the heat and simmer for 15 minutes.
2. Allow the mixture to cool before you pour it into your container, now's the time to add the booze, then place in the freezer and check from time to time. When it begins to form ice around the edges, whip your egg whites until they form soft peaks, stir in the remaining sugar then fold your eggs into the orange slush and freeze again.
   

Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

Rum and Raisin Ice Cream

Ingredients

3/4 Cup of Raisins

1/4 Cup Dark Rum

2 Cups Cream

2 Cups Milk

1/2 Teaspoon Vanilla Essence

Equipment

1 Mixing Bowl

1 Fork

1 Airtight Freezer Container

The Good Bit

1. Start by soaking your raisins in the rum overnight. The following day, place all the rest of the ingredients in your bowl with the raisins and rum and mix well, pour into your container and freeze.
2. Check back every 30 minutes or so, when your ice cream starts to freeze, give it a good stir with the fork, keep doing this until you have a firm mixture, then freeze overnight, serve and enjoy.

Chocolate Sorbet

Ingredients
150g Dark Chocolate
115g Plain Chocolate
225g Caster Sugar
475ml Water

Equipment
1 Blender
1 Large Pan
1 Airtight Freezer Container
1 Metal Fork
1 Spatula

The Good Bit

1. Start by heating the water and sugar up in the pan and leaving to simmer for 2 minutes over a medium heat, whilst that is doing, put the chocolate in your blender fitted with a metal blade, whisk until it is well finely chopped.
2. Now pour your sugar solution over the top whilst keeping the blender going (with the whisk attachment on this time) Keep this up for 1 minute then scrape down the sides of the bowl with the spatula and repeat for another minute until you have a smooth paste.
3. Pour into your freezer container and chill before you freeze, once you have a slushy consistency, whisk/beat with the fork until you have a smooth consistency and then freeze again, do this once more before you have a solid consistency.
4. You'll need to bring this out of the freezer 5-10 minutes before you want to serve it (or as i do, i put it in the fridge just as i'm starting to serve dinner.

Serves 6

Coffee Granita

Ingredients
50g Fresh Coffee Beans or Ground Coffee
100g Sugar
600ml Water
150ml Double Cream
1 Teaspoon Drinking Chocolate Powder
Coffee Beans for Decoration

Equipment
1 Large Pan
1 Large Airtight Container
1 Fork
1 Coffee Grinder (if using beans)
1 Fine Sieve or Muslin

The Good Bit

1. Put the sugar and water in a pan and heat gently until the solution is clear and all the sugar has dissolved. If you are using beans, now's the time to grind them to a fine powder, then add to the sugar solution and leave for 5 minutes.
2. Strain your mixture through your fine sieve or muslin into the airtight container, cool and the place in the freezer.
3. Every 30 minutes of so you need to check, and break up any ice crystals with your fork, making sure to scrape around the sides, eventually you'll get a grainy ice mixture. To serve, divide into 4 glasses, whip up your cream until it is firm, then add a dollop to the top, sprinkle over some drinking chocolate powder, decorate with a coffee bean or 2 and enjoy.

Makes 4

Stracciatella

Tba

Melon Sorbet

Ingredients

1kg Melon Flesh

50g Caster Sugar
1 Lemon or 1 Lime (juice only)
1 Egg (white only)

Equipment

1 Blender

1 Airtight Container

1 Mixing Bowl

1 Balloon Whisk

1 Metal Fork

The Good Bit

1. Pour the lime or lemon juice into a blender and then add the caster sugar and the melon flesh, blend for a few minutes until you have a smooth paste and then pour the mixture into the airtight container.
2. Freeze for about 2 hours checking every 30 minutes or so and stirring/scraping any ice that forms. when you have something that resembles a sorbet, to help keep it that way whip the egg white in the mixing bowl with the balloon whisk and fold it into the sorbet then return it to the freezer.

Strawberry Sorbet

Ingredients

2 Cups Water
2 Cups Sugar
2 1/2Kg Strawberries (hulled)
4 Tablespoons Lemon Juice
4 Tablespoons Grand Mariner (optional)

Equipment

1 Blender
1 Large Pan
1 Airtight Container
1 Metal Fork
1 Tablespoon

The Good Bit

1. Start by bring your sugar and water to the boil, you want to get to the point where the syrup is clear, then simmer for 5 minutes, then allow to cool (i usually hold my pan in a bowl of cold water at this point to speed things up, then i place it in the fridge)
2. Whilst you are waiting for your syrup to cool, pass your strawberries through the blender until you have a smooth paste, then add them to the syrup along with the lemon juice and grand mariner (if using) and give a good stir the pour in your container and place in the freezer.
3. You may have to check every 30 minutes or so to make sure ice is forming, when it does begin, scrape/stir the sorbet so that it doesn't just form one big block of ice. enjoy out in the sun!!! (why not try 1 scoop of 3 different sorbets!!)