Feasible Freezables

Ice-cream has to be the perfect dessert for the freezer. So here are three quite different 'ice-creams' that can be made without using an ice-cream machine. Make at least the day before to allow the ice-cream to firm up enough. Like most home-made ice-creams (other than my 'soft-scoop') these need to be brought out of the freezer and placed in the fridge for about 20 - 30 minutes before serving to allow then to soften slightly, returning any remaining back to the freezer. Following the basic principles, it should be easy enough to adapt the recipes by adding different chocolate bar (or even crushed Maltesers) into the first recipe, perhaps using white chocolate instead of dark for the second, or maybe dissolving the gelatine in Ribena instead of water for the yogurt version. If you have no gelatine crystals, then dissolving some jelly cubes in as little water as possible use instead.
honey-crunch ice-cream: serves 6 (F)
half pint (300ml) double cream
1 x 425g (15oz) can low-fat custard
3 good tblsp runny honey
3 chocolate 'honey-comb' bars, lightly crushed
Whip cream to stiff peaks, then fold in the custard and honey. Transfer to a freezer-proof container and freeze until firm but not solid. Then spoon out into a bowl and beat until smooth. Fold in the crushed chocolate bars, then put back into the container and freeze. As it firms up, give a further stir to ensure the chocolate crumbs are distributed through the mixture.
To freeze: cover and label. Use within 2 months.
To serve: place in fridge for 30 minutes to soften slightly before scooping out.

chocolate ginger ice-cream: serves 6 (F)
half pint (300ml) double cream
1 x 175g) evaporated milk
4 oz (100g) plain chocolate, melted
1 tsp ground ginger
2 oz (50g) crystallised ginger, finely chopped
Whip the cream to stiff peaks, then stir in the evap. milk, chocolate and ground ginger.
Transfer to a freezer-proof container and freeze until firm but not solid, then turn into a bowl and beat until smooth. Stir in the crystallised ginger, then return to container and freeze until just setting, then give a final stir to distribute the ginger evenly.
To freeze and serve: follow directions for above ice-cream

This next is not a true 'ice-cream' as no cream is used, but certainly a good 'frozen dessert' for those who wish to indulge but healthily.
apricot yogurt 'ice-cream': serves 6 (F)
1 lb (450g) no-soak dried apricots
half pint (300ml) water
1 oz (25g) caster sugar
2 tblsp runny honey
1 lb (450g) Greek yogurt
6 oz (150g) low-fat yogurt
2 tblsp skimmed milk powder
1 tsp vanilla extract
1 x 11g sachet powdered gelatine
3 tblsp cold water
Put the apricots, water, sugar and honey into a saucepan, bring to the boil then simmer for 10 - 15 minutes or until all the liquid has been absorbed. Then puree the softened apricots in a blender, food processor or rubbing through a coarse sieve.
Mix the pureed fruit with the two yogurts, milk powder and vanilla extract, then spoon into a freezer-proof container and freeze until firm but not solid.
Meanwhile, put the 3 tblsp of water into a teacup or small bowl and sprinkle the gelatine over. Leave to soak for 5 minutes, then stand the cup/bowl in a pan of hot water so the contents heat gently and the gelatine dissolves. Leave to cool. If beginning to set before the yogurt is ready, heat gently to dissolve it again, but cool before using.
Turn the setting yogurt into a bowl and beat until light and fluffy, the stir in the cooled gelatine giving it a light beat to make sure it is evenly distributed. Return to the container and freeze.
To freeze and serve: as directions above.