SE_SORBETIERE_2551055_MISE EN PAGE 1 10/11/11 09:02 PAGE41

COCONUT ICE CREAM

250 ml full-cream milk (3.5% fat), 150 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat), 40 g dessicated coconut, 1/2 teaspoon vanilla extract.

•Beat the eggs and sugar in a bowl, then whisk in the milk.

•Pour the mixture into a saucepan and heat gently, without boiling, stirring

constantly until it thickens slightly and coats the back of a spoon.'

• Allow to cool at room temperature and stir in the coconut, unwhipped EN cream and vanilla.

•Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.

RUM AND RAISIN ICE CREAM

120 g raisins, 100 ml rum. (Pour the rum onto the raisins and leave to stand overnight.) 250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat content).

•Gently heat the milk in a small saucepan until hot but not boling. Meanwhile beat the eggs and sugar in a jug using a whisk.

•Slowly pour the hot milk onto the egg and sugar mixture while stirring.

•Pour the mixture in the saucepan and heat gently, without boiling, stirring constantly until it thickens slightly and coats the back of a spoon.

•Allow to cool at room temperature.

•Mix in the unwhipped cream and put into the refrigerator for at least 12 hours before preparing in the ice cream maker.

•When running the ice cream machine, add the drained rum-soaked raisins when the mixture just starts to freeze.

TART LEMON AND YOGHURT ICE CREAM

300 g natural yoghurt, 3 tablespoons (45 ml) of double cream (42% fat), 200 g caster sugar, 250 ml lemon juice (about 6 lemons).

•Thoroughly mix the yoghurt, cream and sugar until the sugar has been completely dissolved.

•Add the lemon juice while stirring.

•Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to firm up.

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