Recipes
Basic Vanilla | Makes 1 litre |
1 cup (250ml) milk
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped*
5 egg yolks
½ cup (110g) caster sugar
1.Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod and the seeds to the saucepan.
Bring the mixture to simmering point over low heat.
2.Whisk egg yolks and sugar together for
3.Gradually whisk in hot milk mixture into yolk mixture until well combined.
4.Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon.
5.Transfer mixture to a bowl and remove vanilla pod. Allow to cool before placing in the fridge to chill for several hours.
6.Position the Automatic
7.Mixture will be ready once the paddle starts to rotate in the other direction, this will take about 25 minutes.
*Vanilla bean can be substituted with 2 teaspoons of vanilla essence
Variations to this recipe:
Chocolate | Makes approx. 1 litre |
1quantity basic vanilla
1.Follow steps
2.Omit vanilla bean.
Rum & Raisin Ice-cream Makes approx. 1 litre
1quantity basic vanilla
1/3 cup (55g) chopped raisins
2tablespoons rum
1.Follow steps
2.Soak 1/3 cup (55g) chopped raisins with 2 tablespoons of rum for 1 hour.
3.At 2 minute timer check to see if mixture is almost at the top of the cylinder. This should take about 25 minutes. If so add the raisins and rum or if not increase timer for a little longer. The raisins and rum should only be added once the mixture has almost come to the top of the cylinder.
NOTE: Because of the addition of alcohol in this mixture, it may not force the paddle to rotate in the opposite direction; the best way to judge if this recipe is ready is when the mixture comes up to the top of the bowl.
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