Vanilla Ice Cream (for your dog)

Ingredients
300ml Milk (I use low fat here)
4 Eggs (separated)
Vanilla Extract

Equipment
1 Pan
1 Glass Mixing Bowl
1 Balloon Whisk
1 Ice Cream Maker (optional but extremely highly recommended)
1 Wooden Spoon
1 Freezer Container

The Good Bit

1. Heat your milk in a pan over a gentle heat and stir in the egg yolks, your mixture should be pale yellow and fairly runny, do not boil the milk then allow to cool for 5 minutes
   
2. Whilst you are waiting for the milk, whisk up the egg whites in a glass bowl using a balloon whisk until it forms stiff peaks.
3. Gradually fold the egg white into the milk (a dessert spoonful at a time) and add a splash of vanilla extract, when mixed chill in the fridge before putting in your ice cream maker or chill in the fridge before you place in the freezer, checking it every so often and giving it a good whisk to stop ice crystals forming (only the best for my dog!! you can leave the whisking out though if you don't think your dog will mind little crystals of water in it's ice cream!!!)

Makes 1 very spoiled dog!

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.