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PINEAPPLE ICE CREAM
1 x 8 oz (250 g) tin pineapple pieces - 1/2 pint (300 ml) double or single cream - 1 teaspoon
vanilla essence.
Puree the contents of the tin in a liquidiser or food processor. If you like very smooth ice creams
you can then sieve the puree. Stir the purée into the cream, add the vanilla essence and check to
see that sugar is not needed.
(Makes approximately 1 pint of mixture)
LIGHT LEMON ICE CREAM
Grated zest and juice of 3 large lemons - 6 oz (175 g) caster sugar - 2 egg whites - 1/2 pint
(300 ml) double cream.
Put the lemon zest and juice, the sugar and 1/4 pint (150 ml) water into a saucepan and heat gently,
stirring constantly until the sugar has dissolved. Bring to the boil and simmer for five minutes, or
until you have a light syrup. Lightly whisk the egg whites and, whisking all the time, pour in the still
hot syrup. Leave until cold, stir in the cream.
(Makes approximately 1 pint)
PEACH AND SOUR CREAM ICE CREAM
2 large ripe peaches - 3 egg yolks - 4 oz (100g) caster sugar- 1/4 pint (150 ml) milk -
1/4 pint (150 ml) sour cream - Zest and Juice of 1/2 an orange - 2 tablespoons Grand Marnier
or Orange Brandy (optional).
Using the egg yolks, sugar and milk, make a custard as given for the Vanilla Ice Cream on (page 29)
and leave it until it is cold. Peel the peaches and mash them or purée them in a liquidiser or food
processor. Stir the orange juice and zest and, if you are using it, the liqueur into the peach purée.
Beat the soured cream until smooth and stir both it and the custard into the fruit.
(Makes approximately 1 1/2 pints)
SORBETS
Sorbets are simply a sugar syrup mixed with fruit juice or puréed fruit. The orange sorbet given
below is a basic recipe and can easily be altered to suit whatever flavour you wish to use. You can
lighten the mixture with the addition of a little egg white (See the Citrus Sorbet recipe) and, if you
are going to store the sorbet, this will help it to keep and not turn into a black of ice. You can also
add a little gelatine (as given in the Strawberry Sorbet) which will mean that when it is taken from the
machine or freezer it will hold its shape better and not run away so quickly.
ORANGE SORBET
8 oz (250 g) granulated sugar - 3/4 pint (450 ml) water - 1/2 pint (300 ml) fresh orange juice -
Zest of two oranges - Juice of a lemon.
Combine the sugar, water and orange zest in a saucepan. Set it over a gentle heat and stir fre-
quently until the sugar has melted. Bring to the boil and boil for 5-8 minutes or until you have a light
syrup (230 °F, 110 °C), then remove from the heat and leave until it is cold. Stir in the orange and
lemon juices and turn it into the ice cream maker.
(Makes approximately 1 pint)
