December 29, 2008 | Author admin
Ingredients
2 eggs, separated 1/3 cup granulated sugar 1 1/4 cup light cream 2 avocados Finely?grated zest and juice of 1 large orange 1 1/4 cups heavy cream, whipped
Method
Put egg yolks with the sugar in a bowl and beat until thick. Put the light cream in a heavy?based saucepan, and heat to just below simmering point then beat into the egg yolks. Return to the rinsed pan and cook over low heat, stirring constantly, until thickened. Set aside to cool, stirring occasionally.
Remove the flesh from the avocados and purée with the orange zest and juice and put in a bowl. Beat in the cooled custard and fold in the whipped cream. Spoon into a container, cover and freeze until just becoming firm. Beat well in a bowl. Whip the egg whites until stiff but not dry and fold into the avocado mixture. Spoon the mixture back into the container. Cover and freeze until firm.
About 30 minutes before serving, transfer the ice cream to the refrigerator. When serving, top each bowl of ice cream with a lemon slice.
Serves 6 to 8.
December 29, 2008 | Author admin
Ingredients
3/4 pound very ripe apricots, peeled and pitted Juice of 1 large lemon 1/2 cup granulated sugar
Method
Purée the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45?minute intervals.
About 30 minutes before serving, transfer the sorbet to the refrigerator.
Serves 4.
December 29, 2008 | Author admin
Ingredients
1 1/4 cups cream 1 (1 pound) can apricot pie filling 1 egg white
Method
Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
Serves 4 to 5.
December 29, 2008 | Author admin
Ingredients
1/4 cup blanched almonds 2 cups whole milk 3/4 cup heavy cream 3 egg yolks 1/2 cup superfine sugar 1 teaspoon kirsch
Method
Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.
