YUMMY ICE CREAMS

 APRICOT ICE CREAM 

• 250g dried apricots 
• 5cm strip lemon rind 
• 1 tablespoon lemon juice 
• 2 x 300ml jars thickened cream 
• 4 egg yolks 
• 2/3 cup castor sugar 
• 2 tablespoons Grand Marnier 

Place apricots and lemon rind in the pan, cover with cold water, bring to boil, reduce heat, simmer covered for 15 minutes or until tender, drain, and discard lemon rind Puree apricots in a food processor or push through the sieve; add lemon juice and Grand Marnier. Combine egg yolks and sugar in a bowl, and beat until thick. Warm cream in a pan, whisk in egg mixture; whisk con heat until slightly instantly thickened, do not boil. Remove from heat, and fold in the apricot puree. Pour the mixture into the loaf tin, cover it with aluminum foil, and freeze when partly frozen. beat well on mixer, then refreeze

 Serves 6

COFFEE CARAMEL ICE CREAM 

Caramel does not set hard but forms a firm sauce when the ice cream is served 

• 2 - -litre carton vanilla ice cream
•  ½ cup evaporated milk
•  3/4 cup sugar 
• 12 packaged white marshmallows 
• 2 teaspoons instant coffee powder 
• 1 teaspoon vanilla 
• 1 tablespoon Tia Maria or Kahlua 60g walnuts 

Combine milk and sugar in a pan, and stir over heat until sugar is dissolved. bring to boil, reduce heat slightly, and boil as fast as possible, without boiling the mixture over, for 5 minutes. Remove from heat, allow bubbles to subside Add marshmallows and coffee. stir until marshmallows are melted, add vanilla and Tia Maria, refrigerate until cold, and stir in coarsely chopped walnuts Place ice cream in a large basin, stir wooden with until spoon just softened, and quickly fold coffee mixture through to give marbled effect Spread into the loaf tin, cover with aluminium foil, freeze several hours or overnight before serving. 

Serves 8 

MINTED ICECREAM

•  ½ cup sugar 
• 1/2 cup water
• 1 cup mint leaves, firmly Pac 
• 1 tablespoon lemon juice
• 2 egg yolks 
• 1/4 cup sugar, extra 
• 300ml jars of thickened cream 

Place sugar and water in the pan, and stir over low heat until sugar is dissolved Bring to a boil, and boil rapidly for 1 minute Remove it from heat, and add chopped mint leaves. stand 20 minutes Strain leaves pressing firmly to extract juices, and discard leaves Add lemon juice to syrup. mix well. Combine egg yolks and extra sugar in a pan, and stir over low heat until slightly thickened, do not boil cool Beat cream until soft peaks form, and gently fold in cold egg yolk mixture and syrup. Pour into mold or loaf tin, cover with aluminum foil, and freeze overnight or until set 

Serves 6

Also Read: CHESTNUT AND CHOCOLATE ICE CREAM