Home-made ice-cream without the eggs
Lucky you – I've never owned an ice-cream maker, and still churn mine by hand! Here are a few recipes without raw eggs I wrote for iVillage some time ago. Just put everything in the bowl of the machine and churn until the right consistency.
Frozen Orange Yoghurt
Makes 600ml; serves 4
450g tub natural yoghurt
325g jar orange curd
grated zest of 1 orange
Simply whisk the yoghurt, curd and zest together until well blended and freeze in a plastic container. Take out and soften before serving.
Variations: Use lemon or lime curd instead of the orange.
Mascarpone Mocha Ice-cream
Makes about 600ml; serves 4
250g mascarpone (soft Italian cream cheese)
284ml double cream
2 tbsp finely ground dark roast coffee
4 tbsp icing sugar
Combine the mascarpone and cream and whisk until just blended. Whisk in the coffee and sugar and freeze in a plastic container. Allow to soften before serving.
Variation: You can substitute melted chocolate for the coffee, leaving out the icing sugar.
Brown Bread and Mint Ice-cream
Makes about 400ml; serves 2–3
50g butter
50g Demerara sugar
175g fresh (not dried) wholewheat breadcrumbs
2 tbsp finely chopped fresh mint
200ml double cream
200ml ready-made custard
Melt the butter, add the sugar and breadcrumbs, and cook until everything is slightly golden and crisp. Stir in the mint and leave to cool. Now just bung the breadcrumbs, cream and custard into the ice-cream maker and churn until frozen.
Terry
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