10
■■■ Fruit yoghurt ice-cream
175 g (6
1
⁄4 oz.) fruit, e.g.: bilberries, raspberries or
strawberries
80 g (3 oz.) castor sugar
50 cc (1
3
⁄4 fl. oz.) cream
250 cc (9 fl. oz.) yoghurt
2 tablespoons lemon juice
Wash the fruit. Purée the fruit with the sugar and
lemon juice. Add the fruit mixture to the yoghurt
and cream. Make sure that all ingredients are
thoroughly mixed.
Preparation time: 30 - 40 minutes.
■■■ Airy strawberry ice-cream/strawberry
mousse
300 g (10
3
⁄4 oz) strawberries
180 cc (6
¹₂
fl. oz) syrup (See page 7)
juice of
¹₂
lemon
2 egg whites (of small eggs)
30 cc (1 fl. oz.) cream
Wash the strawberries. Purée them together with
the lemon juice and the syrup. Beat the egg
whites until almost stiff. Stir the strawberry mixture
into the beaten egg whites and then pour in the
cream. Make sure that all ingredients are
thoroughly mixed.
Preparation time: 40 - 50 minutes.
■■■ Strawberry ice-cream
200 g (7 oz.) fresh strawberries
70 g (2
¹₂
oz.) castor sugar
1 tablespoon lemon juice
1 egg yolk
175 cc (6
1
⁄4
fl. oz.) full cream milk
50 cc (1
3
⁄4
fl. oz.) cream
Wash the strawberries. Purée them together with
the lemon juice and the milk. Beat the egg yolks
with sugar. Whip the cream until almost stiff.
Combine the strawberry mixture, the whipped
cream and the egg yolks. Make sure that all
ingredients are thoroughly mixed.
Preparation time: approx. 30 - 40 minutes.
Tip: Instead of strawberries you may use puréed
blueberries, bilberries, raspberries or blackberries.
■■■ Pineapple ice-cream pudding
175 g (6
1
⁄4 oz.) fresh pineapple
100 g (3
¹₂
oz.) icing sugar or castor sugar
250 cc (9 fl. oz.) cream
¹₂
tablespoon lemon juice
Peel the pineapple and remove the hard centre
and the eyes. Purée the pineapple together with
the sugar and the lemon juice. Partially whip the
cream. Stir the pineapple mixture into the whipped
cream. Make sure that all ingredients are
thoroughly mixed.
Preparation time: approx. 45 - 55 minutes.
■■■ Tip: Ice-cream cake “Caprice”
(serves approx. 6 persons)
pineapple ice-cream pudding
1 loose-based cake tin, 20-22 cm in diameter
greaseproof paper
1 sponge cake
4 pineapple slices
1
¹₂
tin of mandarins
mint leaves if desired
First, line the tin with greaseproof paper. Line the
bottom of the tin with a round piece of paper and
the sides with one long strip of paper. Put the
lined tin in the freezer for about half an hour
before filling it, so that the ice will not melt when it
comes into contact with the tin.
To fill the tin: Slice the sponge cake into 2 layers
and place one layer on the bottom of the tin.
Sprinkle the bottom layer with liqueur if desired.
Cover the cake with a layer of ice-cream and then
place the second layer of cake on top. Cover the
tin with paper. Put the cake in the freezer for
about 1 hour (depending on how hard the ice
cream is).
Before serving, place the serving plate in the
refrigerator for a while.
You can decorate the cake as desired, with fruits
and/or whipped cream.
■■■ Sugar-free ice-cream
Makes 4 portions (± 400 ml)
150 cc (5
1
⁄3
fl. oz.) full cream milk
30 cc (1 fl. oz.) cream
30 g (1 oz.) Sionon artificial sweetener (powdery)
1 egg
10 drops vanilla essence
Beat the egg with the milk, the artificial sweetener
and the vanilla essence until frothy. Whip the
cream until almost stiff. Mix the whipped cream
with the rest of the ingredients. Make sure that all
the ingredients are thoroughly mixed.
Preparation time: approx. 30 - 40 minutes.
In this sugar-free recipe the amount of
carbohydrates (= sugar and starch) per portion is
so little that one portion hardly affects the blood
sugar level. One portion can therefore be eaten
without having to cut out anything from the
diabetic diet. If Sionon is not available you may
replace it by a comparable powdered sweetening
agent. For a proper consistency of the ice-cream
you need a powder sweetener which has a
volume comparable to that of ordinary sugar. For
this reason compact sweeteners (e.g. Aspartame)
cannot be used for ice-cream making. Ask your
chemist, pharmacist or diecition for advise.
Nowadays diabetics can also eat food that has
been sweetened with ordinary sugar. However,
some guidelines do apply in that case. For further
information, we recommend that you consult your
G.P. or dietician.
