Mango Honey Ice-Cream Homemade

Ingredients:

• 6 small ripe mangoes
• 50 g of natural yoghurt
• 50 g heavy cream
• 50 g castor sugar
• 2 egg yolks
• 1 tablespoon lemon juice
• 2 tablespoons honey

Steps:

1. Peel and slice the mangoes (throw out the seed after scraping off the fruit)
2. Puree the mangoes with the sugar and lemon juice, using a food processor (or blender).
3. Strain the mixture through a strainer.
4. Beat the egg yolks untill frothy.
5. Add the yoghurt and cream stir thoroughly.
6. Add the mango mixture stirring constantly, make sure that all the ingredients are thoroughly mixed.
7. Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions.
   

• Beat the egg yolks untill frothy.

• Add the yoghurt and cream stir thoroughly.
  
• Add the mango mixture stirring constantly, make sure that all the ingredients are thoroughly mixed.
• Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions.

Strawberry Yoghurt Ice-Cream

Ingredients:

• 200 g fresh strawberries
• 70g castor sugar
• 1 tablespoon lemon juice
• 175 ml full cream milk
• 50 ml cream

Steps:

1. Wash the strawberries.
2. Puree them together with the lemon juice and sugar. 
3. Add the yoghurt and cream to the strawberries mixture.
4. Make sure that all ingredients are throughly mixed.
5. Transfer the complet mixture into an ice-cream maker and follow the menufacturer's instructions.
   

1. Puree them together with the lemon juice and sugar.

• Add the yoghurt and cream to the strawberries mixture.

• Make sure that all ingredients are throughly mixed.

• Transfer the complet mixture into an ice-cream maker and follow the menufacturer's instructions.

Blackberry Yoghurt Ice-Cream Homemade

Ingredients:

• 250-300 g blackberries ( eitherfresh or thawed from freeze)
• 125 ml cream
• 125 g castor sugar
• 250 g natural yoghurt
• 1 tablespoons lemon juice
• 125 ml water

Steps:

1. Place the castor sugar and blueberries in the saucepan.
2. 
   Stir in 125 ml of water and bring to the boil.
3. When the blueberries are tender, remove the pan from the heat.
4. Use the blender, blen the blueberries mixture with lemone juic, then pour into the bowl and allow it to cool.
5. Whip the cream and fold it into the mixture along with the yoghurt and berries.
6. Make sure that all ingredients are thoroughly mixed.
7. Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions.
   
   
   

• Place the castor sugar and blueberries in the saucepan.

• Stir in 125 ml of water and bring to the boil.

• When the blueberries are tender, remove the pan from the heat.

• Use the blender, blen the blueberries mixture with lemone juic, then pour into the bowl and allow it to cool.

• Whip the cream and fold it into the mixture along with the yoghurt and berries.

• Make sure that all ingredients are thoroughly mixed.

• Transfer the complete mixture into an ice-cream maker and follow the menufacturer's instructions.

Pineapple ice-cream pudding

Pineapple ice-cream pudding
Ingredients:

• 175 g fresh pineapple
• 100 g icing sugar or castor sugar
• 250 cc cream
• 1/2 tablespoon lemon juice

Steps:

1. Peel the pineapple and remove the hard centre and the eyes.
2. Puree the pineapple together with the sugar and the lemon juice.
3. Partially whip the cream.
4. Stir the pineapple mixture into the whipped cream.
5. Make sure that all ingredients are thoroughly mixed.
6. Preparetion time: approx 40-45 minutes.
7. Freeze in the plastic container for about 2 hours.
• Peel the pineapple and remove the hard centre and the eyes.

• Puree the pineapple together with the sugar and the lemon juice.

• Partially whip the cream.

• Stir the pineapple mixture into the whipped cream.

• Make sure that all ingredients are thoroughly mixed.

• Preparetion time: approx 40-45 minutes.

• Freeze in the plastic container for about 2 hours.

Mocha ice-cream homemade

 

Ingredients:

• 1 egg yolk
• 6g instant coffee
• 70g castor sugar
• 200cc full cream milk
• 150 cc cream

Steps

1. Dissolve the coffee in 1 tablespoon of warm water and allow it to cool.
2. Beat the egg yolk with the sugar until pale and thickened.
3. Add the dossolve coffee into yolk mixture.
4. Heat full cream milk and cream over low heat just until the bubbles form around edge. Add to the yolk mixture.
5. Return to the pan, cook over low heat stir constanltly until thick enough to coat back the wooden spoon. Allow it to cool. Place plastic wrap on the surface ,refrigerate about 4-5 hours or up to 24 hours.

• Dissolve the coffee in 1 tablespoon of warm water and allow it to cool.
  

• Beat the egg yolk with the sugar until pale and thickened.

• Add the dossolve coffee into yolk mixture.

• Heat full cream milk and cream over low heat just until the bubbles form around edge. Add to the yolk mixture.

Return to the pan, cook over low heat stir constanltly until thick enough to coat back the wooden spoon. Allow it to cool. Place plastic wrap on the surface ,refrigerate about 4-5 hours or up to 24 hours.




Preparation time: 40-45 minutes. Pour into the plastic box cover and freeze about 4-5 hours or until firm.