Ice Creams
Strawberry Ice Cream
Makes approximately 1 quart
Ingredients
1½ cups heavy cream
½cup whole milk
4 eggs yolks L cup sugar
Fruit mixture
Ingredients
2 cups fresh strawberries , hulled and quartered L cup sugar
2 teaspoons fresh lemon juice
METHOD
1.To make the ice cream base, place cream and milk into a medium
2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once cream mixture is hot, slowly whisk half of the cream into the egg mixture then pour back into the saucepan
3.Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).
4.Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5.To make fruit base, place quartered strawberries in a bowl and mix with L cup sugar and lemon juice. Gently crush with a fork and let sit at room temperature for an hour to macerate. After an hour gently crush with a fork again to desired consistency.
6.Gently fold crème anglaise and strawberries together. Pour mixture into ice cream bowl. Set ice cream maker to ICE CREAM setting and churn.
7.Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
32
Apple Crumble Ice cream
Makes approximately 1 quart
Ingredients
1¼ cup heavy cream ¾ cup whole milk
½cup sweetened condensed milk ¼ teaspoon ground cinnamon
Apple mixture
Ingredients
1 medium granny smith apple, peeled, cored and thinly sliced
2½ tablespoons sugar 1 tablespoon water
Crumble
Ingredients
¼ cup all purpose flour
2 tablespoons light brown sugar
¼teaspoon baking powder
¼teaspoon ground cinnamon 1 tablespoon rolled oats
2 oz unsalted butter
METHOD
1.To make the crumble: Preheat oven to 400°F/200°C. Line a baking tray with parchment paper. Combine crumble ingredients in a bowl and rub together with fingertips until butter is mixed through other ingredients. Spoon mixture onto baking tray and bake in oven for about
2.To make apple mixture: Combine sliced apple, sugar and water into a small saucepan; stir over a medium heat until the sugar has dissolved. Cover and cook for 5 minutes or until apples are tender; remove from heat and allow to cool. Refrigerate until well chilled.
BCI600XL_IB_E12_FA.indd 32 | 7/02/12 2:58 PM |
