200 GRAM SUMMER
FRUIT, like strawberries, raspberries, blackberries- 4 CUPS
VANILLA ICE CREAM
-
5 TBSP BROWN SUGAR
- 1 CUP ORANGE JUICE
- 100 GRAM SLICED ALMONDS
|
|
1 1/2 CUP
CREAM-
1 CUP COCONUT MILK
-
150 GRAM WHITE CHOCOLATE, chopped
- 2 TBSP
PRESERVED GINGER, chopped
- 4 EGG
YOLKS
- 100 GRAM SUGAR
|
Thaw the ice cream until you can just stir it, then stir in the fruit and
re-freeze. When the ice cream is frozen again, boil the orange juice with the
brown sugar down to syrup. Add the almonds. Serve two scoops of ice cream in a
bowl and spoon the hot sauce on top.
|
Mix the egg yolks with the sugar. Heat the coconut
milk to the
boiling point, mix with the egg yolks and reheat but don’t boil. Take off the
heat, and add half of the white chocolate, stir till it is melted.
Allow to cool down to room temperature. Whip the cream. Mix the cream with the
chocolate mixture, the remaining chocolate and the ginger.
Make ice cream with this mixture using an
ice cream machine or put in the freezer for 5 hours, stir every hour.
|
