This article from The Scotsman talks about ice creams and sorbets.
Granny Smith sorbet
• 750g sugar • juice of 1 lemon • 1.5kg of peeled Granny Smith apples, chopped or coarsely grated
Bring the sugar and lemon juice slowly to the boil with a litre of water, then allow to cool. Blend this syrup with the apples in a liquidiser, then tip into a sorbetier or ice-cream machine and churn until firm.
Place cheese and cream in a saucepan and, over a low heat, melt the cheese into the cream, stirring for four to five minutes, until smooth. Remove and cool. Churn the mixture in an ice-cream machine if you have one. Otherwise, spoon it into a freezer container and freeze, removing to whisk every hour, until firm.
Raspberry Ice Great with a spash of Grenadine
• 450g fresh raspberries (or frozen raspberries, thawed) • 100g caster sugar • 150ml water • juice of 1 lemon • 1 egg white
Purée the raspberries and sieve, discarding 75% of the seeds. Put the sugar and water in a saucepan and stir over a gentle heat until the sugar has dissolved. Turn up the heat and boil fast for five minutes, until it becomes a sticky syrup.
When the syrup has cooled, mix it with the fruit purée, reserved seeds and lemon juice. Freeze in an ice-cream maker for 20 minutes or place the mixture in a bowl in the freezer until it begins to freeze around the edges. Whisk the egg white and fold into the part-frozen mixture. Return the sorbet to the freezer until fully frozen.