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Ice cream and sorbet recipes

post #1 of 2
Thread Starter 

750Gr mango flesh
250m sugar syrup
1 helped kitchen spoon of glucose syrup


In a blender puree the mango with the syrup and glucose syrup until smooth

pass through fine strainer and chill for an hour until cold

churn in an ice cream machine until still

freeze until needed


2000Ml cream
24 egg yolks
2.5 vanilla beans split in half
360gr castor sugar


bring the cream and vanilla beans to a simmer then remove from heat and allow to infuse for half an hour

in a mixing bowl mix the yolks and sugar until pale and thick

slowly poor the hot cream mixture in to the egg's stirring all the time

place the mixture back in the pot and cook out over a gentle heat, stirring all the time until it coats the back of the spoon

remove beans

pour in to an ice cream machine and churn until ready

Pear sorbet

3KG ripe pears pealed and cored

3lt water

800gr castor sugar

400gr glucose syrup

3- lemon juice

half vanilla pod


combine all the ingredients in to a sauce pan and simmer until tender
puree and pass through a fine strainer
churn until ready

honey lavender ice cream

2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt

Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

I have just writen these straight out of my own recipe book try make sense of it haha :)
post #2 of 2
Interesting recipes. Linda will like the honey-lavender and the mango.

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