LLEEM
MOON
N S
SOOR
RBBEETT
Makes 500ml
Ingredients
6 lemons
290g caster sugar
435ml hot water
Method
1. Wash the lemo
ns. Zest 5 of them,
and squeeze the ju
ice from all 6.
2. Put the sugar a
nd hot water into a
bowl. Stir until dis
solved, then add
the lemon zest. Lea
ve to soak for 10 mi
nutes.
3. Add the lemon
juice and leave to c
ool completely.
4. Set the timer
on your ice cream
maker for 25 mi
nutes. Pour the
mixture into the bo
wl with the paddle
running and leave
to freeze-
churn.
5. Place the bowl
of sorbet in your fr
eezer for a further 3
0 minutes or so,
to achieve a firm tex
ture.
Serving tip
Scoop into champag
ne saucers and gar
nish with fresh min
t.
PPIIS
STTA
ACCH
HIIOO IICCEE CCR
REEA
AM
M
Makes 500ml
Ingredients
125g unsalted pist
achio nuts (shelled
weight)
65g caster sugar
180ml whipping cr
eam
180ml full-cream m
ilk
4 egg yolks
Method
1. In a food proce
ssor, chop half the p
istachios with half
the sugar until
finely ground.
2. Whip the cream
and place in a sauc
epan with the milk
and the ground
nut mixture. Gentl
y bring to the boil,
then take off the hea
t and allow
to cool.
3. In a bowl, beat
together the egg yo
lks and the remain
ing sugar.
4. Return the sau
cepan to the heat an
d gently bring back
to the boil. Pour
in the egg mixture
and beat together.
Take off the heat a
nd allow to
cool.
5. Meanwhile, rou
ghly chop the remai
ning pistachios wit
h a sharp knife.
Add to the ice cream
mixture.
6. Set the timer o
n your ice cream m
aker for 25 minute
s. Pour the cooled
mixture into the pre
-chilled freezer bow
l with the paddle ru
nning and
leave to freeze-churn
.
7. If you prefer a
firmer consistency
, place the bowl of ic
e cream in your
freezer for a further
30 minutes or so.
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