Peppermint Crisp Ice Cream

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Peppermint Crisp Ice Cream
500 mls of thickened cream
200 mls milk
200 g sugar
100 mls of mint liquor, like Creme de Menthe.
2 Peppermint Crisp Bars, chopped with knife into shards

Method
Place sugar into TMX bowl and grind Speed 10 for 10 seconds. Scrape down.
Add cream, milk and mint liquor.
Mix speed 3 until sugar is incorporated. About 30 seconds.
Churn in Ice Cream machine until soft frozen, adding Peppermint Crisp in last minute of churning.
Freeze.

This will not freeze hard because of the liquor.

For Children, leave out the Creme de Menthe and add a drop of green colour

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Lemon Kefir Ice Cream

The inspiration for this Ice Cream came from the Blog Chocolate and Zucchini.  I gave myself a Kefir kit for Xmas, and as cooking kills the good bugs,  I was using Eat you Books to search for uncooked recipes.  This is one that I found.  I used Meyer lemon which has a mild taste.  It took 50 minutes to churn and I used the sorbet paddle.  The basic mix was made in the TMX.

Into TMX bowl measure
400 mils Kefir. ( or plain yoghurt)
Zest,  (remove with vegetable pealed) and 60 mils.  of lemon juice.
130 mils of Agave syrup.  ( or sweetener of choice).
Optional, good splash of Lemoncello.

Mix at speed 10 for 20 seconds.
Churn in Ice Cream machine for 50 mins approx.