recipe RECIPE
CHRISTMAS PUD ICE CREAM
1oz/28g sultanas
1oz/28g dried cranberries A pinch of mixed spice Zest of 1 orange
Zest of 1 unwaxed lemon 1/2 pt/284ml skimmed milk 2 large egg yolks 1 tsp vanilla extract 31/2 oz/100g fat-free natural fromage frais
Serves: 4 Prep time: 25 minutes, plus 1 hours freezing time. Syns per serving: 5
ingredients 1oz/28g dried ready-to-eat apricots, chopped.
method
1. Put the fruit, mixed spice and orange and lemon zest in a pan a simmer and cook gently for 5 minutes until most of the liquid has evaporated., Set aside to cool.
2. Pour the milk into a pan and bring almost to the boil. Whisk the egg, vanilla extract, smooth. Add the hot milk and mix.
3. Return the custard mixture to the pan and cook over a low heat until it starts to bubble. Transfer to a bowl and stir in the fromage frais. Leave to cool.
4. Churn the mixture in an ice- cream machine for 30 minutes. Remove from the machine and fold in the cooked fruits. Freeze for a further 30 minutes. Leave to soften a little before serving.
42
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44