34
RUM AND RAISIN ICE CREAM
Substitute the raisins and rum for the sultanas and brandy and omitting the coffee, follow the
directions for the Sultana and Coffee Ice Cream.
BROWN BREAD ICE CREAM
6 oz (175 g) brown breadcrumbs - 1 pint (600 ml) single cream - 4 oz (100 g) caster sugar -
2 large eggs (seperated) - 1/2 teaspoon vanilla essence - 2 tablespoons sweet sherry
(optional).
Spread the breadcrumbs out in a roasting tin and bake them in a medium hot oven, tuming them
frequently, until they are browned; this will take 10-15 minutes. Use 1/2 pint (300 ml) cream, the
sugar and the egg yolks to make a custard (See Vanilla Ice Cream, page 29) and leave it until cold.
Stir the breadcrumbs, the remaining cream, the vanilla essence and the sherry (if used) into the cold
custard and pour it into the ice cream maker. Whisk the egg whites until they form soft peaks and
add it to the ice cream when it is starting to freeze.
(Makes approximately 1 1/4 pints mixture)
FROZEN MEUSLI AND YOGHURT
8 oz (250 g) meusli (without any dried fruit) - 2 oz (50 g) raisins - 1 tablespoon water -
1/2 pint (300 ml) plain yoghurt - 1/2 pint (300 ml) milk or single cream - 2 oz (50 g) demerara
sugar.
Soften the raisins by soaking them for several hours in the water. Mix all the ingredients together.
(Makes up to 1 1/2 pints mixture)
TOASTED OAT, APPLE AND FROMAGE FRAIS ICE CREAM
4 oz (100g) porridge Oats - 2 eating apples - 2 oz (50 g) hazelnuts (chopped) - 1/2 pint (300 ml)
Fromage Frais or soured cream - 1/2 pint (300 ml) single cream - 4 tablespoons runny honey
(or to taste).
Mix the oats and nuts together and put them under the grill for a few minutes to brown. Watch
them carefully and turn them carefully. Peel and core the apples and grate the fruit finely. Stir
together the Fromage Frais and cream and add all the other ingredients, checking to see if it is
sweet enough.
(Makes approximately 1 1/4 pints)
SAUCES
HOT CHOCOLATE SAUCE
5 oz (150 g) plain chocolate - 1 oz (25 g) caster sugar - 1 oz (25 g) unsalted butter.
Put the broken up chocolate, the sugar and 4 tablespoons water in a small saucepan. Melt the cho-
colate over a gentle heat, then slowly increase the heat and boil for 2 minutes. Beat in the butter
and serve hot. This is good over many ice creams including Banana, Coffee, or Vanilla.
MELBA SAUCE
8 oz (250 g) raspberries - 3 oz (75 g) icing sugar - Juice of 1/2 a lemon.
Mash or purée the raspberries and, if you wish, strain out the pips by sieving the purée. Stir in the
icing sugar and the lemon juice. This sauce can be served hot or gently heated. It is especially
good with the Peach and Sour Cream Ice Cream, the Brown Bread Ice Cream or the Rich
Strawberry Ice Cream.
