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GRAPEFRUIT AND HONEY SORBET
175 g honey, 450 ml grapefruit juice (from a carton).
n Gently warm the honey in a small saucepan and stir in 4 spoonfuls of juice.
n Then mix this preparation with the remaining juice in a bowl.
n Put the preparation in the refrigerator for it to cool for at least 12 hours
before preparing in the ice cream maker..
“A LA CARTE RECIPE“
A- Basic ice cream
500 ml milk (3.5% fat), 4 egg yolks, 1 level teaspoon (about 8 g) cornflour,
100 g caster sugar
n Bring the milk to the boil in a saucepan.
n Beat the egg yolks, sugar and corn flour in a bowl with an electric mixer or
rotary whisk until the mix is almost white.
n Pour in the hot milk while stirring continuously.
n Put the mixture into the saucepan and heat gently without boiling until it
thickens slightly.
n Leave to cool and put in the refrigerator for at least 12 hours before
preparing in the ice cream maker.
B- You can add the following to this basic recipe halfway through the
preparation time when the mixture just starts to freeze:
- 3 mashed bananas (about 350 g)
- 100 g toasted almonds (finely chopped)
- 100 g chopped hazelnut (finely chopped)
- 120 g chocolate chips or finely chopped chocolate
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