Chillout recipes - ices & sorbets

This month, vegetarian cuisine focuses on cooling ices and sorbets for those long hot summer days. Recipes are reproduced courtesy of Paul Gaylor’s LITTLE BOOK OF ICES CREAMS & SORBETS , published by Kyle Cathie.

Goat’s cheese ice cream
You may be surprised to see goat’s cheese in an ice cream, but it gives it a delicious tanginess. The ice cream makes a wonderful foil for cherries – try it with a warm cherry tart or clafoutis.

500ml milk
125ml double cream
4 egg yolks
1 egg
90g castor sugar
125g mild soft goat’s cheese

   Bring the milk and double cream to the boil. Whisk the egg yolks, whole egg and sugar together until thick, pale and creamy. Pour the milk and cream slowly on to the eggs, whisking all the time. Return the mixture to the pan and stir with a wooden spoon over a gentle heat until it has thickened enough to coat the back of the spoon.
   Do not let it boil or the eggs will scramble. Remove from the heat and stir in the cheese until it has melted into the custard. Pass through a fine sieve and leave to cool.
   Pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions.

PG tips
   Heat 100g sugar and 100g walnuts in a heavy based pan until the sugar dissolves, then raise the heat until it turns a rich gold. Pour into a lightly buttered baking tray and leave to go hard. Crush to a coarse texture, then add to the ice cream when it is almost finished in the machine. Remove and finish as normal.

Other recipes given in the June issue of Yoga & Health magazine include raspberry sorbet, kulfi (an Indian-style ice cream preparation), and mango coulis.

The book is available on SPECIAL OFFER to Yoga & Health readers. Please see page 47 of the June 2009 issue for details.