Choc-Nut Praline Ice-cream, Rocky Road Ice-cream

Recipes (continued)

Variations to quick mix vanilla ice-cream:

Choc-Nut Praline
Ice-cream	Makes approx. 1.25 litres

1quantity quick mix vanilla ice-cream

1cup (220g) caster sugar ½ cup (125ml) water

½ cup (100g) dark chocolate, chopped finely ¼ cup (35gm) toasted flaked almonds

1.Follow steps 1-4 for quick mix vanilla ice-cream on page 14.

2.Meanwhile, combine sugar and water in a small heavy-based saucepan; stir over low heat until sugar dissolves. Increase heat; boil, uncovered, without stirring, about 10 minutes or until syrup is a deep golden colour.

3.Pour toffee mixture into a 20cm x 20cm square pan; stand 5 minutes. Sprinkle chocolate over hot toffee, spreading with a spatula as chocolate melts, to completely cover toffee. Sprinkle with almonds; refrigerate for approximately 20 minutes or until set. Break choc- nut praline into shards; pulse in a food processor until coarsely chopped.

4.Once the ice-cream is finished stir through 1 cup of the praline mixture; stir to combine. Spoon into a plastic container; cover and freeze until firm.

5.Sprinkle the remaining choc-nut praline on top of ice-cream when serving.

Rocky Road
Ice-cream	Makes approx. 1.2 litres

1quantity quick mix vanilla ice-cream

1cup (50g) mini marshmallows 100g dark chocolate, chopped coarsely ¼ cup (20g) shredded coconut, toasted

1.Follow steps 1-4 for quick mix vanilla ice-cream on page 14.

2.Combine marshmallow, chocolate, coconut in a large bowl.

3.Once the ice-cream is finished stir through the marshmallow mixture. Spoon into a plastic container; cover and freeze until firm.

Coconut Ice-cream

Makes approx. 1 litre

1quantity of quick mix vanilla ice-cream, omitting 1 cup of the milk

1 cup (250ml) light coconut milk

1 tablespoon desiccated coconut

1.Follow steps 1-4 for quick mix vanilla ice-cream, on page 14, reducing the milk to ½ cup (125ml) and replacing with the coconut milk.

2.Add desiccated coconut to the mixture through the pouring hole when churning.