Here are two dessert recipes from the Rotoroa archives:
ICE CREAM (courtesy of Maureen Woods)
2 eggs (separated)
2 cups of cream
Whip two cups of cream with two egg yolks. Heat two tablespoons of honey (not too hot). Beat egg whites stiff and fold all ingredients together. Add essence if you like, or fruit. Freeze.
GINGER ICE CREAM
Chocolate chips, glazed fruit and/or nuts
Dip gingernuts in fruit juice. Layer in an ice cream tray with ice cream. Repeat layers. Top with whipped cream, nuts, cherries or chocolate chips. Refreeze until needed; slice and enjoy!