Recipe: Cherry Ripe (tm)

500ml cream
500ml milk
3 Eggs
1 tsp vanilla
100g sugar
1 jar Greenland seeded cherries in syrup
~125g dark chocolate, chopped roughly
shredded coconut

I boiled the cherries and coconut with some extra sugar for a while to try and reduce the syrup to a more sticky consistency, and remove some of the tartness. After making the ice cream and adding the chocolate, the cooled cherry mixture was added as a swirl...nice!

NOTES: This recipe actually makes too much volume, the stuff was spewing out the top of the Krups like a creamy Vesuvius. Also, the jar of "seeded" cherries contained about 4 seeds. All in all another raging success, though....

Recipe: Triple Ginger Madness

600ml Milk
300 Ml cream
3 eggs
~75g sugar
3 tbsp buderim ginger spread
glace ginger, chopped
gingernut biscuits, crushed
1tsp vanilla

Dissolve the ginger spread in the hot milk before doing the egg and sugar thing. Add the glace ginger and biscuits once the mixture starts thickening in the machine.

NOTES:
- The ginger spread was not very strong, so the icecream itself did not have a very strong ginger flavour. Could try putting in more spread and leave out the sugar altogether? The chopped preserved ginger more than made up for it though...
- Once again, this didn't completely set. Too much sugar? Too much volume in the machine?? ARRGH!

Recipe: Chaice-cream

600ml Milk
2 Eggs
5 chai tea bags
honey to taste
300 ml cream
1/2 tsp vanilla essence

Brew the tea in the hot milk, then add honey, eggs and do the custard thing.

Notes:

• Pretty good, but perhaps a little too strong on the tea flavour. Could try just using the chai spices and no (or at least less) actual tea.
• Also - the custard went kind of weird and lumpy. This might be due to some sort of reaction with the tea, or possibly I just overcooked it? Turned out OK in the end though...
• Once again, this had some problems solidifying in the machine. After an hour in the krups, it was still kind of soft. Bah!