Ingedients

[table] QTY,DESCRIPTION 1 quart (about 3 cups), whole-milk plain yogurt 1/2 cup, Heavy cream 3/4 to 1 cup, sugar / honey – or other sweetener 1 tablespoon, corn syrup – optional for smoother frozen yogurt [/table]

Instructions

1. Freeze the bowl of your ice cream maker 24 hours in advance.
2. Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you’re using granulated sugar, then the mixture should feel smooth between your fingers, not gritty.
3. Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a few minutes, another chilling isn’t necessary.
4. Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).
5. Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.
6. Freeze until hard, at least 6 hours or overnight.
7. Serve the frozen yogurt: When ready to serve, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Use long, shallow strokes to form balls of frozen yogurt. Serve right away.

For more info about Frozen Yoghurt :

https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 ^[2]

Ingredients

• 250g raspberry, plus extra to serve, if you like
• 225g caster sugar
• 2 large eggs , plus 4 egg yolks
• 600ml whipping cream
• sliced mango, sprinkles, or cones, to serve

Method

1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

Ingredients

100 g 70% cocoa dark chocolate, broken into pieces

300 ml full-fat milk

85 g sugar

3 free-range egg yolks

300 ml whipping cream

Method

Recipe by Ginny Rolfe

Put the chocolate pieces and milk in a heat proof bowl.

Use a bay marie .

Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together )

Beat the sugar and egg yolks in a separate bowl until pale and thick.

Fold egg mix into the cooled chocolate milk mix.

Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.

Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.

Whip the cream into soft peaks, then fold into the cooled chocolate mixture.

Churn in an ice-cream machine, according to the manufacturers instructions, until its frozen.

[table]

qty,ingredient

500ml,Whipping cream

1/2,Vanilla pod or 1 1/2 tsp extract of vanilla.

4,Egg yolks

175g,Honey

[/table]

1. Use a Bain Marie to heat cream , vanilla and egg yolks.

2. Once it has cooled to room temp, stir in the honey.

3. Use Ice Cream Machine or step freezing method to freeze.

4. Put into pots, tub etc and keep in freezer.

NOTE: This is not soft scoop and may need to be removed before serving.

OPTION, substitute milk for cream. Do not use low fat milk.

NOTE: For soft scoop use 50/50 mix of white sugar and  sweetener.

[table]

Qty,Ingredient

185ml,Milk ( Full Fat Milk or substitute cream )

1,Vanilla Pod

90g,Granulated sugar  ( Soft scoop, 50/50 of sugar and sweetener )

5,Egg yolks

375ml,Whipping cream

[/table]

Makes 800ml.

Method

 

 

1. Combine milk, vanilla ( split )  and 1/2 the sugar.

2. Warm in a pan to just below boiling point.

3. Remove from heat and leave for 15 mins to let flavours blend.

4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour.

5.  Use a bay marie to combine and bring near boil, stir constantly.

6. Let it cool, then freeze / use ice cream maker.

 

Banana / Fruit versions.

Slice the fruit.

When transferring from ice cream maker pot to the plastic tub, layer fruit and ice cream, like making a lasange.