PEACH ICE CREAM
4 peaches ripe and large in size
50 grams of powdered sugar
1 tablespoon squeezed lemon juice
2 tablespoons of white wine
2 teaspoons of gelatine
Yolks of 4 eggs
300 ml double cream
METHOD
Make a puree of the peaches with the
sugar
In a small bowl Mix together the
lemon juice and white wine and sprinkle this mixture onto the gelatine.
Now transfer the peach puree over a
double boiler and beat in the egg yolks. Keep on stirring until the mixture
thickens.
Put the gelatine mixture over another
double boiler or in a pan with hot water and stir till the gelatine has
completely dissolved. Stir the dissolved gelatine into the pureed peach mixture
and allow it to cool.
Now whip the double cream till it
forms soft peaks and using a spoon fold it into the cooling peach mixture.
Transfer this mixture into a freeze container and freeze till the mixture is
firm and completely set (remove to beat twice at hourly intervals).
CHOCOLATE AND BLACK CHERRY ICE CREAM
½ cup of plain chocolate broken into
pieces
1 tablespoon milk
175 grams of evaporated milk chilled
50 grams of icing sugar) sifted)
2 tablespoons of black cherry jam
Fresh cherries for decoration
METHOD
Place the chocolate and milk in a
pan over a double boiler and allow it to melt gently.
In a large bowl pour the chilled
evaporated milk and beat it continuously until it forms soft peaks. After this
add the icing sugar and mix well with a spoon .followed by adding the black
cherry jam and the melted chocolate to the whipped evaporated milk mixture.
Pour this mixture in a freezer
container and freeze until it is firm and completely set. (No further beating
of the mixture is required).
Serve in individual glasses and
decorate your serving with cherries.
Banana ice cream with raspberry
punch
3 large bananas ripe
1 tablespoon of lemon juice
1 tablespoon of sieved raspberry jam
1 can (175 grams) of evaporated
chilled milk
25 grams of white castor sugar
METHOD FOR MAKING THIS EASY BEAUTIFUL DESSERT
In a bowl Mash the bananas
thoroughly until smooth .Add the lemon juice and raspberry jam to the mashed
banana mixture and mix well.
In another bowl beat the evaporated
chilled milk continuously till it forms soft peaks. With a spoon mix in the
white castor sugar till well blended. Now fold this mixture into the mashed
Banana mixture. Transfer this mixture
to a freezer contain and freeze (without beating any further) till firm and
completely set.
