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HONEY ICE CREAM
1.
Put milk, cream, cinnamon stick and honey into a medium heavy-bottomed saucepan
and heat over medium heat, stirring often with a wooden spoon, until honey dissolves
and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set
into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.
2.
Put egg white into a clean medium bowl and whisk until soft peaks form, about 2
minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute.
Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled
milk—honey mixture (removing cinnamon stick). Then follow the “HOW TO USE YOUR
ICE CREAM MAKER” instructions. (Ice cream maintains a soft consistency even when fully
frozen.)
1/2 cup milk
1/2 cup heavy cream
1/3 cup honey
1/8 tsp. vanilla extract
1 egg, separated
1/2 cinnamon stick
ROCKY ROAD ICE CREAM
1.
Create a custard base using all the ingredients except the cocoa powder.
2.
Beat and mix together the egg yolks and sugar until thick. Separately, pour the milk into
a saucepan and scald it (bring slowly up to boiling point). Pour the hot milk into the egg
yolks and sugar mix whilst continuously stirring. Then pour the mixture back into the pan
and heat gently, stirring until the custard thickens - DO NOT BRING TO A BOIL OR IT MAY
CURDLE. When you can see a film form over the back of your spoon it’s time to remove
the saucepan from the heat. Let cool.
3.
At the point where you remove the saucepan from the heat to allow the mixture to cool,
add the cocoa. Then chill the custard until it’s really cold. Once chilled, mix until slushy.
Add the cream (whipped) and make sure it mixes in well. Then follow the “HOW TO USE
YOUR ICE CREAM MAKER” instructions. Add the grated chocolate, marshmallows and
nuts as the ice cream begins to thicken.
1 1/2 egg yolks
3/4 cup milk
1/4 cup double/heavy cream
4/5 tbsp sugar
RECIPES
(cont.)
4/5 tbsp of cocoa powder
1 tbsp mini marshmallows
1 tbsp grated chocolate
1 tbsp chopped pecans
ORANGE SORBET
1.
In a saucepan mix together the sugar, water and orange zest. Heat gently, stirring all the
time until the sugar has dissolved. Bring to a boil for approximate 5 to 8 minutes to
thicken - until you have a syrup. Remove from the heat and set aside to cool. When cool,
stir in the orange and lemon juices. Then follow the “HOW TO USE YOUR ICE CREAM
MAKER” instructions.
1/2 cup sugar
1/2 cup fresh orange juice
1/4 cup water
zest of 1 orange
juice from half a lemon
