< Kitchen
< Sweet Afters

Gooseberry Fool
Frozen Bananas
Carla's Orange Chocolate & Cream Choux 'C'
Cool ‘n’ Fluffy Cheesecake
Christmas Pud Truffles
Crunchy Sugar Mice
Old-fashioned Peppermint Creams
Chocolate-dipped Orange Peel
Austrian Apple Cake
Pumpkin Pie
Chocolate Workies
Danish Peasant Girl with Veil
Soft Toffee
Mini Toffee Apples
Apple Snow
Apple Candy
Trifle in a 'Trifle'
Anna-Louise's Redcurrant Tart
Redcurrant Yogurt Ice-Cream
Zany Pavlova
Orange and Rhubarb Crumble
Vanilla Ice-Cream with Orange Toffee and Cowslips

Redcurrant Yogurt Ice-Cream

This has a lovely strong fruity kick to it, and because it uses single cream and yoghurt, it’s lighter in texture than most home-made ice-creams.

400ml blackcurrant coulis
Or 400ml redcurrant coulis
200ml plain yogurt
200ml single cream

Mix coulis, yogurt and cream thoroughly together. Pour mixture into a plastic box with a lid and freeze until ice-cream is solid round the sides but still very soft and runny in the middle. Scrape it off the sides and beat thoroughly until smooth and creamy. Pour back into the plastic container and freeze until firm. Soften for 10 to 15 mins in the refrigerator before serving.