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YOGHURT AND RED-BERRY ICE CREAM
100 g strawberries, 100 g raspberries 100 g blueberries, 250 g natural yoghurt,
110 g caster sugar.
• Rinse the red fruits and use a blender to make them into a puree. Sieve to
remove pips, if desired.
• Mix the sugar and yoghurt in a bowl until the sugar has been completely
dissolved.
• Add the fruit puree and mix well.
• Prepare in the ice cream maker and transfer to a sealed container and
freeze for at least 2 hours to firm up.
LOW FAT STRAWBERRY ICE CREAM
400 g strawberries, 3 egg yolks, 100 g caster sugar, 200 ml buttermilk.
• Rinse the strawberries and use a blender to make them into a puree.
• Gently heat the egg yolks with two tablespoons of strawberry puree in a
small saucepan until the mix thickens.
• Place the egg mixture into a cold jug, add the reminder of the strawberry
puree and mix until smooth.
• Then stir in the sugar and buttermilk.
• Put in the refrigerator to cool for at least 12 hours before preparing in the
ice cream maker.
ORANGE SORBET
300 g sugar, 300 ml water, 400 ml carton orange juice.
• Mix the water and sugar in a saucepan, stir over a low heat until the sugar
dissolves then bring to the boil for 10 minutes.
• Let the syrup cool down to room temperature.
• Stir in the orange juice and place the preparation in the refrigerator for at
least 12 hours for it to cool before preparing in the ice cream maker.
Variations:
• You can use lemon or grapefruit juice or mashed kiwis (for the latter, also
add a tablespoon of lemon juice).
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