It really is time to chill
Monday, 23 July 2012

Time to chill

The summer has arrived (hurrah!) now keep cool in the sunshine with these two recipes

Written by Katy Pearson

Jasmine green tea sorbet

Serves 4-6 (makes about 1 litre)

Ingredients

  • 300 g caster sugar
  • 7 tea bags jasmine green tea
  • Juice of 1 lemon

Method

1. Pour 1 litre boiling water from a kettle into a saucepan. Add tea bags and bring to a boil. Remove saucepan from heat,cover and leave to infuse for 15 min. Squeeze tea bags to extract even more of the tea flavour.

2. Add sugar to the pan. Place pan on a low heat and stir until sugar dissolves. Leave to cool completely and add lemon juice. Transfer to a jug or bowl, cover and chill in refrigerator for at least 12 hours.

3. Pour the chilled mixture into the ice cream maker and churn for about 10 min. The sorbet will have a soft consistency. If desired, transfer the sorbet to a sealed container and place in the freezer for 2–3 hours to firm up. Best served within 4 hours.

 


 

Coffee ice cream

Cappuccino coffee ice cream

Serves 4-6 (Makes about 1 litre)

Ingredients

  • 3 tablespoons instant coffee granules
  • 2 tablespoons boiling water
  • 500ml whole milk
  • 6 egg yolks
  • 150g caster sugar
  • 250mil whipping cream, unwhipped
  • 1 teaspoon vanilla extract

Method

1. Dissolve the coffee granules in boiling water; set aside to cool completely. Gently heat milk until simmering but not boiling.

2. Place egg yolks and sugar in a mixing bowl. Beat using an electric mixer or rotary whisk for about 1-1 1/2 minutes or until thick and almost white. Gradually mix hot milk into egg yolk mixture using a wooden spoon until thoroughly combined, return mixture to pan.

3. Heat the mixture over low heat until the mixture thickens, stirring constantly (makes sure the mixture does not boil). When the mixture thinly coats the back of a spoon, remove the saucepan from heat. Leave to cool and stir in cream, vanilla extract and coffee liquid. If you prefer a smoother cream, you can strain it through a fine sieve. Transfer to bowl, cover and chill in refrigerator for at least 12 hours.

4. Pour the chillded mixture into the ice cream maker and churn for about 20-25 minutes. The ice cream will have a soft consistency. If desired, put the ice cream in a lidded container and place in the freezer for 3-4 hours to firm up.

For best results use the brand new Tefal Gelato Ice Cream Maker (www.tefal.co.uk). With an aluminium pot and gel canister ensuring the cold is evenly distributed throughout the bowl, the Tefal Gelato enables equal freezing and aids a perfect result every time.


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