Sunbeam GL8200 manual Coffee Ice-cream, Mango Ice-cream Makes approx litre, Strawberry Ice-cream

Recipes (continued)

Variations to basic vanilla ice-cream 2:

Coffee Ice-cream Makes 850ml

1quantity basic vanilla ice-cream 2 60ml strong fresh espresso

1.Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Heating the coffee with the cream and milk.

2.Omit vanilla bean.

Mango Ice-cream Makes approx. 1 litre

1quantity basic vanilla ice-cream 2 300g fresh or frozen mango flesh, pureed

1.Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Omit vanilla bean.

2.Once custard is cold, stir through mango puree and chill until ready to churn.

Strawberry Ice-cream Makes approx. 1 litre

1quantity basic vanilla ice-cream 2 500g strawberries, hulled

¼ cup (55g) caster sugar

1.Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Add strawberry mixture in step 6. Omit vanilla bean.

2.To make strawberry mixture process strawberries in a food processor until smooth. Press mixture through a fine sieve; discard seeds.

3.Place strawberry puree and extra sugar in a saucepan and stir over a low heat until the sugar has dissolved. Increase heat and boil, stirring occasionally, for about 8 minutes or until the mixture has reduced to 1 cup. Transfer to a heatproof bowl or jug; chill for several hours.

4.Once custard is cold; stir through strawberry mixture and chill until ready

14to churn.

Choc Hazelnut Ice-cream Makes approx. 900ml

1quantity basic vanilla ice-cream 2 ¼ cup chocolate hazelnut spread 4 Ferrero Rocher Chocolates

1.Follow steps 1-7 for basic vanilla ice- cream 2, on page 13. Heat the hazelnut spread with the cream and milk. Omit vanilla bean.

2.Place chocolates into a small clean plastic bag and crush with a mallet or rolling pin. Add to the custard mixture through the pouring hole when churning.

Quick Mix
Vanilla Ice-cream	Makes approx. 1 litre

1½ cups (375 ml) milk 200g condensed milk ¾ cup (180ml) cream

1 teaspoon vanilla essence

1.Combine milk, condensed milk, cream and vanilla essence together in a bowl; mix well.

2.Refrigerate mixture until completely chilled.

3.Position the Automatic Ice-Cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole.

4.Mixture will be ready once the paddle starts to rotate in the other direction, this will take about 35 minutes.