Vegan Ice-cream, No Added Sugar, Gelato

Recipes (continued)

Vegan Ice-cream

Makes approx 1 litre

300g firm silken tofu

2 cups (500 ml) Soya milk or Rice milk 1/3 cup maple syrup or brown rice syrup 2 teaspoons vanilla essence

1.Combine all ingredients in a food processor or blender. Process until thoroughly combined and smooth.

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.

No Added Sugar	Makes approx
Ice-cream	1 litre (740g)
This recipe is also low in fat

1 cup (250 ml) Evaporated Skim milk

¼cup sugar replacement 1½ cup (375 ml) skim milk 4 egg yolks

2 teaspoons vanilla essence

1.Combine ingredients in a large mixing bowl and 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.

Nutritional information per 100g

328kj; 2.8g total fat; 0.9g sat fat; 6.8g

protein; 6.5g carbohydrates; 6.5g sugars

Gelato

There are many different styles of gelato; we have chosen two styles, sugar syrup and custard based. Sugar syrup gelato has a light refreshing taste with a hint of creaminess to them while a custard base gelato has creamier texture but is lighter than ice-cream.

Sugar Syrup

makes 1 ½ cups

1 cup (250ml) water

1 cup (220g) caster sugar

1.Place the water and sugar in a small saucepan.

2.Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat. Store in refrigerator.

Green Apple Gelato

makes approx. 750ml

1 quantity sugar syrup

3 small green apples, juiced

2 tablespoons freshly squeezed lemon juice

2/3 cup (160ml) thickened cream

1.Follow steps 1-2 for sugar syrup, including the apple and lemon juice into the mixture.

2.Strain mixture through a fine sieve. Refrigerate for several hours or overnight.

3.Whisk together the apple syrup and cream in a jug.

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

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

Tip: For a slightly greener colour use 1-2 drops of green food colouring.

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