Rum and Raisin Ice Cream (or Canadian Club as used in this instance, because its a favourite)

300ml Full Cream Milk

4 Egg Yolks

100g Brown Sugar

300ml Cream

100ml Rum** (or Canadian Club or whatever)

Sultanas

** 100ml tasted way too strong for us so next time I will try 50ml

Put a saucepan of water on the stove and bring to the boil.

Put the milk in a separate saucepan and place over heat, do not boil.

In a heatproof bowl place the egg yolks and sugar, beat until mixture is pale and thick.

When the milk is hot whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream and Rum

Then churn in an ice cream maker

Stir in sultanas and place in freezer to harden

or

If you don't have an ice cream maker see instructions here

Chocolate Ice Cream

Vanilla Ice Cream

Chocolate Ice Cream

350ml Full Cream Milk

4 Egg Yolks

100g Sugar

350ml Cream

1 Vanilla Pod

1 1/2 Table Spoon Cocoa Powder

60g Dark Chocolate

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk, cocoa powder and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Stir in broken up pieces of dark chocolate making sure all pieces are dissolved.

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker see instructions here

Vanilla Ice Cream

Rum and Raisin

Mango Sorbet

1 1/2 cups of sugar

1 1/2 cups of water

4 Mangoes peeled and diced

Make a sugar syrup by combining sugar and water in saucepan

Put on heat, stir until sugar is dissolved then boil for 5 mins

Allow syrup to cool, then chill in refrigerator until really cold

Puree peeled and diced mangoes in food processor or blender until smooth

Add chilled sugar syrup to mangoes, blend some more until combined

Put mixture into icecream maker and process for 20min

Pour into storage container and put into freezer to harden or until you are ready to eat.

or

If you dont have an icecream maker pour mixture into shallow tray, pop into freezer and stir every 40min or so for about 3 hours.

**oops I forgot to add 1/4 cup lemon juice, I will see how the kids like it and maybe add it next time when adding the syrup to the mangoes

Ice Cream

350ml Full Cream Milk*

4 Egg Yolks

100g Sugar

350ml Cream*

1 Vanilla Pod

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon.

(when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker....

Place the cooled mixture in the freezer for around 45mins

As it starts to freeze near the edges remove bowl from the freezer and either stir vigorously with a spatula or whisk or beat with an electric hand beater or stick blender (I used an electric hand beater) You need to break up any frozen sections.

Return to the freezer

Continue doing this every 30 minutes until the ice cream is frozen, this usually takes 2-3 hours.

*You can add 100ml of rum or whisky, reduce the milk and cream by 50ml each (so 300ml of each) and use brown sugar instead of white.

Thanks Kristy

Chocolate Ice Cream

Rum and Raisin