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bailey's
ice cream
720g dark chocolate,
melted
2lt milk - scald
24 yolks
160g malt whisk together, pour slowly onto milk, stirring,
cook to anglaise, strain, cool
30g corn syrup
550mls Bailey's - add, churn
ginger ice cream
2lt milk
120g sliced, bruised ginger infuse, scald
500g castor sugar
24 yolks whisk together, pour slowly onto milk, stirring,
500g castor sugar cook to anglaise, strain, cool
2 parts ginger
base
1 part 35% cream churn
mango ice
cream
2lt mango puree
1.4lt cream - scald
8 yolks whisk together, pour slowly onto cream,
400g castor sugar stirring, cook over gentle heat 5mins.
800mls sugar syrup stir through, sieve mixture through drum
sieve, churn
(Yield: 4.5lt)
passionfruit ice cream
720g sugar
550mls milk scald
550mls cream
24 yolks, whisked pour milk mixture slowly onto yolks,
cook to anglaise, strain, cool
2.25ml cream
320ml passionfruit juice add, churn
(250g passionfruit
pulp = 150ml juice)
strawberry
ice cream
3 cups castor
sugar
4 cups strawberry puree, sieved combine and churn
4Tbsp lime juice
4 cups cream - 35%
(Yield; 3.6lt)
pineapple
& lime sorbet
750g sugar
3lt water sugar syrup
2 vanilla beans, split, seeded
3 pineapples, pureed to give 6 cups juice
30 limes, juiced combine, churn.
watermelon
granita
500g watermelon
puree, sieved
500ml sugar syrup
Combine and
pour into large shallow dish (metal is fastest, not aluminium),
place into freezer, covered. Every 40mins fork through until frozen
into large crystals.
pink grapefruit
& campari granita
2 cups pink
grapefruit juice mix and check for sweetness, freeze
2 cups orange juice as above
1 Tbsp Campari
4-6Tbsp castor sugar
iced tea
pops
Use
your favourite tea to create these refreshing treats.
Make
a litre of your favourite tea (black, green or herb). Strain at
desired strength (slightly stronger works best). Add sugar or sweetener
if desired, stirring until dissolved. Allow to cool. Pour into Donvier™
frozen pop molds. Insert sticks and freeze until solid. Makes
8 servings.
ice
cream latte pops
2 1/2
cups whipping cream 625 ml
2 egg yolks 2
1/2 cup brewed espresso coffee 125 ml
3 tbsp sugar 45 ml
Pinch of cinnamon
Pinch of nutmeg
Place all ingredients in a medium saucepan and whisk lightly to
combine. Cook on low heat, stirring constantly, until mixture coats
the back of a spoon, about 8 to 10 minutes. Remove pan from heat
and transfer to ice cream maker. Freeze mixture according to manufacturer's
instructions.
Once mixture is frozen, spoon 1/3 cup (75 mL) into each mould. Cover
with lid and insert sticks. Freeze until set, at least two hours.
Makes 8 to 10 pops.
For
an Australian twist on a Christmas classic - try eggnog frozen pops!
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