Recipe: Matt Preston's Ice Creams

One Minute Ice Cream

1 Minute Ice Cream

Cheats lemon sherbet
(Makes 600ml)

Ingredients
825g can pears, drained, frozen
70g caster sugar
2 egg whites
1 lemon, juiced

Method
1. Cut frozen pears into large chunks, then process in the bowl of a food processor for 10 seconds. Add remaining ingredients and process until smooth. 2. Transfer to an airtight storage container and freeze for 2-3 hours or until firm.

Peaches and cream soft serve
(Makes 700ml)

Ingredients
825g can peaches, drained, frozen
70g caster sugar
2 egg whites
½ cup (125ml) thickened cream
Fresh raspberries, vanilla candied pecans or crumbled Amaretti, to serve

Method
1. Cut frozen peaches into large chunks, then process in the bowl of a food processor for 10 seconds.
2. Add sugar and egg whites and process until smooth, then add cream and pulse to combine.
3. Transfer to an airtight storage container and freeze for 2-3 hours or until firm.

Strawberry ice cream
(Makes 600ml)

Ingredients
2 punnets (500g) strawberries, hulled, frozen
70g caster sugar
2 egg whites
Grated white chocolate, crumbled shortbread or a chocolate ripple biscuit, to serve

Method
1. Separate frozen strawberries, then process in the bowl of a food processor for 10 seconds.
2. Add sugar and egg whites and process until smooth.
3. Transfer to an airtight storage container and freeze for 2-3 hours or until firm.