CHOPPED FRUIT SALAD

It's delicious and easy to prepare. It's just so light and yummy. This recipe is from Nigella  Lawson. It's way better then buying the flavored yogurt from grocery stores. Its just perfect for the summer.

INGREDIENTS
250g strawberries, finely chopped to make a cupful
1 teaspoon pomegranate juice
100g diced mango
1/2 teaspoon lime juice
125g blueberries
150g organic vanilla yogurt
2 teaspoons mixed seeds (pumpkin, sunflower, sesame)Serving Size : Serves 2

METHOD
1.Mix the chopped strawberries with the pomegranate juice.
2.Spritz the mango cubes with the lime juice.
3.Using two tumblers or glasses, layer the ingredients: strawberry, mango, blueberries, yogurt and, finally, the seeds.

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Ina Garten's Espresso Ice Cream

Ingredients

• 3 cups half-and-half
• 6 extra-large egg yolks
• 2/3 cup sugar
• Pinch salt
• 2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
• 1 teaspoon vanilla extract
• 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans and vanilla and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.