Page 28 - Kenwood Cook Book

Fruit Sherbet

USING COLANDER AND Use a good flavoured fruit (e.g.
SIEVE, WHISK raspberries, blackcurrants) and prepare
¼ pt fruit purée, well as for Fruit Fools (page 59).
sweetened Pour the purée into an ice tray and
2 egg whites freeze until there is a solid film about ½”
thick around the sides and bottom of the
tray.
Remove from the refrigerator and stir up
to a mushy consistency.
Whisk the egg whites on maximum
speed until stiff. Reduce to speed 1-2
and add the frozen fruit purée.
Switch off as soon as combined and
pour back into the tray.
Freeze until firm.

Custard Ice-Cream

USING LIQUIDISER AND Place all the ingredients except the
WHISK butter in the liquidiser and blend on
1 pt milk maximum speed for 30 seconds.
3 oz sugar Pour into a saucepan, add the butter
1 egg and cook over a moderate heat, stirring
1 oz butter well, until the mixture boils and thickens.
1 oz flour Continue cooking for 2 or 3 minutes
½ tsp vanilla longer, remove from heat and allow to
cool.
Pour into a refrigerator tray and freeze
until a solid film forms around the side
and bottom of the tray.
Turn the partially frozen ice-cream into
the bowl which has been chilled, and
whisk on maximum speed for 1 minute.
Pour back into the tray and freeze until
solid. Remove from freezer
compartment and allow the ice-cream to
mellow in the main part of the
refrigerator for 15 minutes before
serving.

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