Sunday, 5 July 2009

Ice Creams and Sorbets

Now that summers here how about planning a few special treats for either in the week after the children get home from school or for Sunday afternoon Tea. Here are a few well tried recipes for your delectation.

Makes approximately 1 3/4 to 2 pints of ice cream


10-12 Mandarins to make about 18 fl oz of juice if using fresh Mandarins)
(You can use canned Mandarins for this recipe but because they are far sweeter reduce the amount of sugar to 7oz)
Juice of an orange
9oz caster sugar
9fl oz double cream plus some for serving
Mandarin segments to decorate


If using fresh mandarins divide them into segments and then whizz them up in a food processor with the orange juice, whizz for about a minute and then strain though a fine sieve. Measure 18 fl oz of juice - use any extra for something else or a fresh drink. Add the sugar and stir until dissolved.

Whip up the cream and fold in the juice. Spoon the mixture into a plastic or stainless steel bowl to mould and then freeze for at least 2 to 2 1/2 hours until soft frozen.

Take the mixture out and whisk then return it back to its mould (this is to break the ice crystals up so that they are finer). Cover the cling film and place in the freezer for at least 3 to six hours.

Unmould the ice cream about 15 minutes before it is required then decorate to taste adding extra cream and mandarins or other decoration of your choice liked flaked chocolate or mint sprigs.

Thinking on this I think I am going to have a go with a few of the other different tinned fruits to see how they turn out.

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Meet the Moggies

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