Reduced Fat Basic Vanilla, Dairy & Egg Free

Recipes (continued)

Reduced Fat Basic Vanilla	Makes approx
Ice-cream	1 litre (1000g)

This recipe is 40% less fat than our original Basic Vanilla Ice-cream 1 recipe on page 12.

1 cup (250ml) skim milk

2 cups (500ml) thickened light cream 18% milk fat

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 3-4 minutes, until light and creamy.

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 Ice-cream Maker as directed on pages 6-8. Turn unit on; add mixture through the pouring hole.

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

Nutritional information per 100g

787kj; 12.5g total fat; 7.4g sat fat; 4.7g

protein; 15g carbohydrates; 15g sugars

Dairy & Egg Free	Makes approx
Vanilla Ice-cream	1 litre (810g)
This recipe is also low in fat

2 teaspoons gelatine

¼cup (60ml) apple juice

¼cup (90g) honey

2½ cups (625ml) Vanilla Soy milk or Rice milk

2 teaspoons vanilla essence

1.In a small bowl, sprinkle gelatine over apple juice. Stir until gelatine dissolves and softens.

2.Combine honey and milk in a saucepan. Bring the mixture to simmering point over low heat; stirring occasionally until honey dissolves.

3.Remove from heat and add the gelatine mixture & vanilla; mix well.

4.Refrigerate mixture until completely chilled.

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

6.Mixture will be ready once the paddle starts to rotate in the other direction.

Nutritional information per 100g

416kj; 2.5g total fat; 0.2g sat fat; 2.9g protein; 16g carbohydrates; 14g sugars

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Recipes (continued)