Strawberry Lime Sherbet

1. Line a 10cm x 20cm (4” x 8”) loaf tin with a 1.5L capacity with baking paper, ensuring a large overhang of the paper over the sides lengthways. This will facilitate easy removal of the ice cream terrine when frozen.
2. Wash, hull and coarsely chop strawberries, then place in food processer with lime juice, sugar, and salt and blitz to a smooth puree. Add milk and blitz again.
3. Churn in ice cream machine according to manufacturer’s instructions, then spoon into prepared tin, smoothing the surface with an offset palette knife. Place in freezer to set while preparing the next layer.

Honey Roasted Macadamia Ice Cream

1. Preheat oven to 200°C (180°C fan-forced) and line a medium baking tray with baking paper.
2. Place chopped macadamias in a bowl with honey, butter, ginger and salt, stirring to ensure all nuts are well coated. Spread nuts in a thin layer on baking tray, then roast for 5-10 minutes until golden and fragrant. Remove from oven and allow to cool completely.
3. Mix roasted macadamias with softened vanilla ice cream then spoon into tin, smoothing the surface with an offset palette knife. Ensure the strawberry lime sherbet has firmed up enough before placing the ice cream on top to preserve the neat layers.
4. Return tin to freezer while preparing the next layer.

Mango Passionfruit Sherbet

1. Peel mangoes and cut into cubes, discarding peel and seed, yielding 400-450g mango flesh.
2. Place mango in food processer with lime juice, sugar and salt and blitz to a smooth puree. Add milk and blitz again. Cut passionfruit in half and stir the pulp through the mango puree.
3. Churn in ice cream machine according to manufacturer’s instructions, then spoon into tin, smoothing the surface with an offset palette knife. Place in freezer to finish setting the whole ice cream terrine, folding the baking paper over the ice cream. Cover with a small tray or wrap the tin in foil to help protect against unwanted freezer odours. Allow to freeze for 12-24 hours.

To Serve

1. Remove the terrine from the freezer and allow 5 minutes for it to defrost ever so slightly.
2. To release the ice cream from the tin, gently pull upwards on the baking paper. If this fails to release the ice cream, turn it upside down onto a chopping board, using a combination of gravity, a firm tap on the bottom and a squeeze or tug at the sides to facilitate removal.
3. Use a sharp knife to cut 1.5cm thick slices and transfer to individual serving plates.
4. Serve and consume immediately, before those lovely layers melt.

Enjoy!