Peach Ice Cream

Amaretto Peach Ice Cream

Ingredient:

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar (use also sugar free )

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well-chilled heavy cream

Method:


In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Almond Ice Cream

Ingredient

1/4 cup blanched almonds

2 cups whole milk

3/4 cup heavy cream

3 egg yolks

1/2 cup superfine sugar

1 teaspoon kirsch or (You may use kind of flavor)

Tip

You can use a sugar free also

Method


Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

APPLE CRUMBLE SUGAR FREE

Put together in a jiffy, this dessert is highly nutritious too

Ingredients

Apples 5 medium Cinnamon powder 1/4 teaspoon Sugarfree Natura 10 measures Refined flour (maida) 1 1/3 cups Oats 1/4 cup Butter 1/3 cup Sugarfree Natura 12 measures Milk 1/2 cup Milk powder 3 tablespoons Almonds, flaked 15-20

Method

Preheat oven to 180C. For the topping take refined flour in a bowl. Add oats, butter and twelve measures of Sugar Free Natura and mix with fingertips so that it resembles breadcrumbs. Add milk and mix. Add milk powder and almonds and mix. Quarter the apples, core and cut into half inch pieces. Put them in a baking dish. Sprinkle cinnamon powder and ten measures of Sugar Free Natura. Spread the topping mixture over the top and keep the baking dish in the preheated oven. Bake for thirty five to forty minutes. Serve hot or warm.

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CITRUSY BABYCORN RICE

Deliciously tangy, rice cooked with babycorns and orange juice

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Ingredients

Babycorns, cut diagonally 6-8 Rice, soaked 1 1/2 cups Salt to taste Cornflour/ corn starch 3` tablespoons Orange juice 2 cups Vegetable stock 3 cups Orange 1 Star anise 1 Oil 4 tablespoons Ginger, sliced 1 inch piece Sugar 2 tablespoons Cinnamon powder 1/4 teaspoon

Method

Take babycorns in a bowl. Add salt, one tablespoon cornflour and two tablespoons orange juice and mix. Heat three tablespoons oil in a pan. Add the babycorns and cook on low heat. Heat another pan. Add rice and vegetable stock and cook on medium heat. Take an orange and slice a thin sheet from its peel. Further chop it fine. Peel the orange and separate the segments. Peel the segments and remove the seeds. Add salt and star anise to the rice and continue to cook. Heat the remaining oil in another pan, add ginger and sauté till lightly browned. Add orange peel and the remaining orange juice and mix. Add sugar, salt and cinnamon powder and mix. Mix the remaining cornflour in quarter cup of water and add to the sauce and cook till it thickens. Once the rice is cooked strain it. Add orange segments to the sauce and mix. To serve put the rice in a bowl, top it with the babycorns and pour the sauce over.

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