Page 29 - Kenwood Cook Book
P. 29
Ice-Cream
USING LIQUIDISER AND Place the tin of milk in a pan of water,
WHISK bring to the boil and allow to simmer for
’A whole trayful costs less than 10-15 minutes. Cool, then place in
a shilling’ refrigerator to chill.
1 small tin evaporated milk Pour the milk into the bowl and whisk on
3 oz powdered sugar top speed until thick and fluffy
flavouring (as under) (approximately 3 minutes).
colouring (if required) Add the sugar which has been
Flavour suggestions: powdered in the liquidiser (p.32)
LEMON: together with flavouring and colouring
Add ½ tsp finely grated rind and mix a further 5-10 seconds.
1 tsp juice Pour the mixture into a refrigerator tray
ORANGE: and freeze until firm.
Add 1 dsp orange juice
1 tsp grated rind
COFFEE:
Add 1 dsp powdered instant
coffee
MINT RIPPLE:
Add 2 drops oil of
peppermint and swirl 2 oz
melted chocolate through
the mixture after pouring
it into the tray
BANANA:
Add 1 banana, first creamed
in liquidiser
Orange-Cream
USING WHISK AND CAN Open tin of oranges and strain off the
OPENER juice into a small bowl.
’Another quickie’ Make the jelly according to the packet
1 pkt orange jelly directions, but substitute the juice for
1 small tin mandarin oranges part of the water.
1 small tin evaporated milk Leave until it is beginning to thicken then
whipped cream for pour into the Chef bowl.
decoration Whisk on top speed for a few seconds,
Serves 4 then at the same time slowly pour in the
evaporated milk.
When the mixture is thick and fluffy
(approximately 2 minutes) pour it into a
glass serving dish and decorate with the
whipped cream and tinned oranges.
Chill before serving.
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