Frozen assets

A whole range of icy confectionery and desserts can be easily made at home, writes Kate Fraser.

Gelato is Italian for icecream. Sorbets have a silky texture, whether they contain beaten egg whites and are processed like icecream (partially frozen and rebeaten) or are a simple mixture of fruit, sugar, water and flavouring worked to the desired consistency then frozen. A granita is basically fine grains of flavoured ice. All are easily made at home.

Cafe au lait icecream

A grownup coffee icecream for sophisticated types. The recipe is adapted from Arabella Boxer's coffee icecream. Serves 6-8.

6 egg yolks

175g white sugar

110ml water

75ml double shot espresso (or make 1 small cup of double-strength plunger coffee)

2 Tbsp instant coffee granules

600ml cream

Optional: 2-3 Tbsp chopped dark chocolate

Whisk the egg yolks gently until well combined and foamy. Put aside while you dissolve the sugar in the water, over medium heat. Bring to the boil, stirring constantly. Continue to boil until the mixture reads 110 degrees Celsius on a candy thermometer - or until a little syrup dropped from a spoon forms a thread in the air; this is about after 4 minutes of boiling.

As soon as this happens, begin whisking the eggs again and at the same time pouring in (slowly but steadily) the very hot syrup. Continue to whisk until the mixture is smooth, then put aside to cool.

Reheat the espresso or make the strong black coffee. Add the instant coffee granules to the 75ml of hot coffee until dissolved. Beat the cream until soft peaks form.

Add the coffee mixture to the egg mixture. Stir to combine, then fold in the cream. Add the chocolate if using. Place the mixture in a suitable container, and freeze as usual. It is a rich mixture and should not freeze it rock hard, but you could check after 2-3 hours, and if it is crystallising, remove and use a fork to break up and beat lightly. Smooth over and refreeze.

Frozen strawberry icecream

When food processors were new-fangled, the one- minute icecream became possible. Using frozen strawberries guarantees an icecream with good texture and consistency, but experiment with other berries or any soft fruit. One proviso: the fruit must be cut into small chunky pieces and be frozen. Makes enough for 2 generous servings. 2 cups frozen chunked strawberries

1/2 cup icing sugar

1/4 cup each of cold yoghurt and cream

Chill the bowl of the food processor before you begin. Put strawberries into processor and whizz until fruit is chopped smaller then add icing sugar and pulse until just combined, then with the machine going add the yoghurt/cream until you have a thick, creamy strawberry mix. Serve immediately. The whole process should take one minute.

Nut brittle icecream

Adapted from a leaflet that, back in 1972, came with the blender. Quantities are in imperial and metric measures and like many old recipes, it states 1 pint equals 570ml. When tested, the measure works with the other ingredients to produce a creamy, firm icecream, but if a slushier consistency is your preference, alter the milk/ cream measurements to give you 600ml of liquids.

Brittle:

130g toasted, skinned and chopped hazelnuts, or shelled, lightly toasted and chopped pistachios or almonds

130g caster sugar

Put nuts and sugar in a saucepan over low heat until sugar is dissolved.

Swirl the pan occasionally but don't stir. When the mixture colours, tip it immediately onto a lightly greased baking tray and leave to set while you make the icecream.

Icecream

2 eggs

100g caster sugar

350ml cream

220ml milk

1-2 drops of vanilla or almond extract

Beat eggs until light and fluffy; add the sugar slowly, whisking all the while. Put in a food processor/blender,

Add the cream, milk and vanilla and whizz until well mixed, then pour into a shallow container and freeze for about 2 hours or until the mixture crystallises ( freezes) around the edges. Meanwhile, break up the brittle and put in an oven bag or similar and whack with a heavy object until you have a fine crumbly brittle.

Remove the crystallised icecream, tip into chilled bowl and beat. Stir in the crumbly brittle and beat again then return to the container. It is not necessary to freeze and beat the mixture more than once. It sets very hard so put in the fridge for 10 minutes before serving and it will be the right consistency.

Fantastic with berry compote: Melt a scant tsp of butter, add 1 heaped Tbsp caster sugar and 1 tsp vanilla extract. As soon as sugar melts, tip in a cup each of blueberries and raspberries. Swirl the pan and cook only until juices run - about 3 minutes. Serve warm over the nutty icecream.

Plum sorbet

Adjust the sugar quantity according to the sweetness of the plums. First published in The Los Angeles Times. Serves 6-8.

600g soft plums

1 1/2 cups water

1 cup sugar, plus more if required

Optional: Kirsch, plum eau de vie or brandy

Cut plums into halves or quarters and put in saucepan over low heat. Cook until heated through - stirring constantly to prevent sticking.

After four to five minutes add water and 1 cup sugar and cook, stirring until sugar is dissolved - about five minutes. Put mixture in a sieve over a bowl, pushing it hard to remove all flesh from the plum stones. If the pulp is lumpy, whizz until smooth in the food processor, or pass through a food mill. Taste and add more sugar if necessary and whizz again. If using, add alcohol to taste.

Pour into a shallow container cover and freeze. Serve in scoops.

- © Fairfax NZ News