Berry Sorbet

• 2 tsp gelatine
• 2 tbsp hot water
• 400 grams sweetened condensed milk
• 375 can light evaporated milk
• 2 tbsp lemon juice
• 2 cups fresh or frozen berries
•  3 egg whites

1. Dissolve gelatine in hot water
2. Milk condensed milk and evaporated milk together with gelatine.
3. Chill for 2 hours
4. Beat until thick and add lemon juice and berries. Beat to crush berries
5. Beat egg whites until firm peaks
6. Fold into fruit mixture
7. Cover and freeze

Easy Yoghurt Ice Cream

• 1 can sweetened condensed milk
• 1 cup yoghurt
• 1 cup cream
• 1 cup fruit or fruit sauce

1. Mix condensed milk and yoghurt
2. Whip cream lightly and fold in
3. Freeze in a shallow tray until mushy
4. Beat again until doubled in volume
5. Stir in fruit
6. Freeze
7. Place in refrigerator 30 minutes before serving to soften

Ginger semifreddo

• 1 egg
• 4 egg yolks
• 1/2 cup honey
• 1 1/2 tbsp finely chopped fresh ginger
• 1 1/3 (330 ml) cups cream
• 2-3 nuggets preserved stem ginger in syrup

1. Heat egg yolks, honey and ginger over a bowl of simmering water and whisk until pale and thick
2. Beat cream till soft peaks
3. Fold cream into honey mixture
4. Line a pan with plastic wrap and place into this, covering with plastic wrap and placing into freezer
5. Let set overnight
6. Cut into slices to serve and top with ginger and syrup - warning this will melt quickly

Easy Peasy Ice cream

• 2 eggs (separated)
• 1/2 cup sugar
• 1 tbsp warm water
• 300 m cream

1. Beat egg whites until starting to stiffen
2. Gradually add 1/4 cup sugar and beat again
3. Beat yolks and warm water until frothy
4. Add 1/4 cup sugar and beat until thick
5. Beat cream till thick but soft
6. Stir everything together
7. Can add essences, fruit, lollies etc.

Cream Cheese Ice Cream

• 250 grams cream cheese softened
• 7/8 cups sugar
• 1 large or 2 small eggs
• 2 tsp lemon juice
• 1 tsp vanilla
• 2 cups cream

1. Beat cream cheese and sugar till smooth
2. Beat in eggs, lemon juice and vanilla
3. Beat in cream
4. Freeze (in ice cream maker if possible)

Cassata

• 2 litres vanilla ice cream
• 1/2 cup chopped glace cherries
• 1/3 cup slivered toasted almonds
• 125 dark chocolate chopped
• 1/2 cup cream
• 1/2 cup choc bits
• 1/2 cup vanilla custard - pouring
• 2 tbsp cream (extra)

1. Line a pudding basin with glad wrap
2. Divide ice cream between three bowls
3. Add cherries and almonds to one bowl 
4. Combine chocolate and cream till melted, cool and add to another 1/3 ice cream with choc bits
5. Combine custard and cream with the remaining ice cream and mix
6. Fill the pudding bowl with the three mixtures in your desired pattern and freeze 

Note: This can be placed in bowl either in horizontal or vertical layers or any other way you wish. 

Cookies and cream ice cream

• 600 ml cream
• 395 gram tin sweetened condensed milk
• 1 tsp vanilla essence
• 150 grams chocolate biscuits crushed

1. Beat cream, condensed milk and vanilla together until thick and creamy
2. Fold in biscuits
3. Freeze until solid

Caramel Ice Cream

• 1 can caramel sweetened condensed milk (dulce de leche)
•  300 ml cream
• 1 tsp vanilla essence

1. Stir caramel until smooth
2. Whip cream and vanilla essence
3. Stir both mixtures together
4. Put in freezer till frozen

Hokey Pokey Ice cream

• 500 ml cream
• 1 can sweetened condensed milk
• 2 crunchie bars - crushed

1. Whip cream till soft peaks form
2. Beat in condensed milk
3. Stir in crunchie bars

Honeycomb Chocolate Ice cream

• 1/3 cup sugar
• 3 tbsp golden syrup
• 1 tsp baking soda
• 150 grams chocolate chips
• 300 ml cream
• 3 eggs
• 1/2 cup sugar

1. Grease a baking tray
2. Combine sugar and golden syrup in a pot
3. Stir until sugar dissolves
4. Stir for one minute until golden
5. Stir in baking soda
6. Pour onto baking tray to set
7. Place 1/4 cup of cream and chocolate in heatproof bowl
8. Heat until chocolate is melted
9. Break honeycomb into small pieces
10. Whip remaining cream
11. Whip egg whites
12. Beat yolks and sugar then beat into chocolate
13. Fold in whipped cream into chocolate mixture
14. Fold in egg whites into chocolate mixture
15. Freeze for about 6 hours