Is Is Is juni 28, 2008

Bombay ice surprice

Candyicecream with green jelly

Vanilieis med friske sommer jordbær

Pineapple ice cream juni 6, 2008

6 orange drinks
1 (#2) can crushed pineapple
1 can Eagle Brand milk
3/4 c. sugar1 sm. can Carnation milk

Mix ingredients well and freeze in ice cream freezer.

Gulerodsorbet juni 2, 2008

1/2 l gulerodsjuice

2 dl appelsinsaft

2 dl vand

200g sukker

4 blade husblas

Kog juice, saft og vand op med sukker. Tilsæt udblødt husblas. Kør den i ismaskinen.

Raspberry ice cream maj 11, 2008

4 cups fresh raspberries

1/2 cup of blueberries
1 1/2 cups sugar

Juice of half a lemon

2 eggs

2 cups heavy cream

1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend.

Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Islagkage med jordbær maj 9, 2008

Nødde bund:

2 ½ dl hakket mandler eller nødder

2 ½ dl melis

4 stk. æggehvide

Vaniljeis:

8 stk. æggeblommer

2 dl melis

6 dl fløde

2 stk. vaniljestang

500 g jordbær

ca. ½ dl ægge likør

blomster til pynt

1 stk. marengs (pigekys) eller lidt pisket krem i en sprøjtepose

Mal nødderne eller kør dem i en blender. Bland med melis. Stiv pisk æggehviderne og bland dem forsigtig ind. Steg kagen i en smurt springform 22-24 cm ved 160 °C i ca. 30 minutter. Afkøl.
Pisk sammen æg og melis til ægge dosis. Split vanilje stængerne på langs og skrap ud vaniljekornene og bland ind i ægge dosisen. Stiv pisk fløden og vend den ind i ægge massen.

Tag nødde bunden ud av formen. Vask formen og læg nøttebunnen tilbage i formen. Mos 10-12 jordbær og bland med lidt sukker. Held på isen, moste bær og ægge likør i tre lag. Sæt isen i fryseren til den skal bruges. Læg plastfolie over når isen har stivnet. Pynt kagen lige før servering.

Pynt:

Del jordbær i skiver og læg dem rundt i 2-3 lag som en blomst. Læg på blomster og afslut med en marengs/krem top i midten, som en maj blomst.

Lemon and orange icecream

Zest of 1 lemon

2 tablespoons orange zest
2/3 cup sugar
3 tablespoons fresh lemon juice

4 tablespoons fresh orange juice
2 1/2 cups heavy cream
1 cup milk
5 egg yolks

Put the lemon, orange zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon and orange sugar with 1 1/2 cups heavy cream and all milk. Bring to a boil, stirring occasionally to dissolve the sugar. Place the egg yolks in a large bowl and whisk briefly. still whisking the yolks, slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the top of a double boiler.

Cook over low heat or over simmering water, stirring constantly, until the mixture becomes a thick custard, about 15 min. Do not let the mixture boil. Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice. Whip the remaining cup of cream until stiff. Fold in the lemon custard. Pour the mixture into the bowl of the machine and freeze

Peach melba april 26, 2008

400g sugar
600ml water
½ vanilla bean
2 firm but almost ripe white peaches
Vanilla Ice-cream
Raspberry Coulis
Pineapple sage leaves to garnish

Raspberry Coulis:
120g raspberries
75g icing sugar
2 tsp lime juice

Crystallised Pineapple sage leaves
Pineapple sage
Caster sugar
1 egg white

Drop the peaches into a saucepan of boiling water for a few seconds until the skin becomes loose. Transfer to a bowl of iced water, then remove skin which should slide off easily. Place sugar and water in saucepan and add scraped vanilla bean. Heat until sugar dissolves and add peaches and turn down heat. Poach until firm but a skewer slides through easily once pierced. Turn off the heat and allow the peaches to cool in the syrup for about 20mins. Transfer to a plate and once completely cooled cover and chill.

Raspberry Coulis
Puree raspberries with sugar to a coating consistency. Strain through fine sieve if you want a fine finish.

Crystallised Pineapple sage leaves
Dip sage leaves in egg white, coat with sugar, spread the leaves on baking paper and let dry for a day in the window sill. (Or put in the oven at about 40C for a couple of hours.)

To serve
Place peach on a serving plate. Simon cuts the bottom slightly so that it sits flat, adds the sage leaves to replace the ‘real’ leaves on the peach, makes a roll of ice-cream beside the peach, and spreads the coulis around on the plate.

Recipes found here: abc.net.au

Blåbæris april 1, 2008

½ liter
5 dl. frosne blåbær
200 gr. græsk yoghurt
2½ dl. flormelis

Kom de frosne bær i en blender eller foodprocessor og kør i 15 sekunder. Tilsæt yoghurt og flormelis og kør til en puré. Hæld i en form, som kan rumme ca. 1 liter og stil den tildækket i fryseren i mindst 5 timer eller natten over. Tag isen ud af fryseren og stil den på køl ca. ½ time før servering.

Servér evt. friske blåbær sammen med isen.

Citron is

8 pasteuriserede æggeblommer
225 gr. sukker
saften af 2-3 store citroner
2½ dl. piskefløde

Pisk æggeblommer og sukker meget luftigt i en stor skål. Pisk fløden let og rør den i æggeblandingen sammen med citronsaften.

Hæld blandingen i ismaskinen og lad den køre i ca. 20 minutter.

Mangosorbet marts 14, 2008

2 store, modne mango
1 dl vand
1 dl sukker
saft af 2 appelsiner
saft af 1 citron
100 g flormelis
1 æggehvide

Skræl mangoerne og skær kødet fra stenen. Kog vand og sukker op, køl det af igen og hæld det op i en blender, sammen med citronsaft, appelsinsaft og mangokødet. Blend til det er ensartet. Hæld pureen i en skål og stil den i fryseren i ca. 3 timer. Bland æggehvider og flormelis og pisk det til en helt stiv marengs med en håndmikser. Pisk i den frosne pure og pisk så marengsen ind i pureen. Stil sorbeten på frost igen og husk at tage den ud lidt før den skal bruges.