Icecream, sorbets oh my!

I recently received an icecream maker for Christmas and have been rather keen to use it.

First off we made vanilla icecream, we made up a custard and waited for it to cool before putting it into the icecream maker. We waited in anticipation and watched the paddle stir the mixture slowly freeze to become icecream. It turned out to this beautiful golden colour and so creamy! Yay our first batch was a success.

Second we tried making a ruby grapefruit sorbet. Now that took a little bit longer as I think I put way too much in and conked out the motor on the icecream maker. Luckily I had my handmixer to help out and just kept putting it back in the fridge to freeze and now we have a yummy sorbet to celebrate new year's eve with. Can't wait to sprinkle in the campari though=)
 

I've included the recipes for the vanilla icecream and ruby grapefruit below.

Vanilla Icecream (makes about a small tub 500mL)

• 4 egg yolks
• 250mL milk
• 250ml thickened cream
• 100g caster sugar
• a few drops of vanilla essence

Pour milk into saucepan and bring slowly to boiling point but don't let it boil. Put in vanilla essence.

In a bowl beat and mix egg yolks and sugar until thick. Pour milk into mixture of egg yolks and sugar whilst stirring. Pour mixture back into pan and heat gently until the custard thickens. When you see a film form over the back of the spoon it's time to remove the saucepan from the heat to cool. When custard base is cold, stir in the cream. Transfer the whole mixture into the icecream maker.

Ruby grapefuit sorbet (makes about 800mL)

• Juice of 8 pink grapefruit
• 250g caster sugar
• 1/2 cup (125ml) Campari, plus extra to drizzle

Strain the grapefruit juice into a saucepan, add the sugar and stir over low heat until sugar dissolves. Cool, then stir in the Campari. Pour the mixture into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine following manufacturer's directions.) When firm, place scoops of sorbet in serving cups or dishes and drizzle with a little extra Campari before serving.