Sunbeam GL5500 manual Low Fat Strawberry, Ice Cream 1180g, Quantity low fat vanilla ice cream

Recipes (continued)

Low Fat Strawberry	Makes approx. 1 litre
Ice Cream	(1180g)

Cooking & Prep time:

40 minutes + chilling time

1 quantity low fat vanilla ice cream

500g strawberries, hulled ¼ cup (55g) caster sugar

1.Follow steps 1-6 for low fat vanilla ice cream adding strawberry mixture in step 5.

2.To make strawberry mixture, process strawberries in a food processor until smooth. Press mixture though 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.Combine the ice cream mixture and strawberry mixture in a jug.

Nutritional information per 100g

326kj; 1.7g total fat; 1.1g sat fat; 2.8 protein; 13g carbohydrates; 13g sugars

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

Cooking & Prep time:

40 minutes + chilling time

This recipe is 40% less fat than our original basic vanilla ice cream 1 recipe on page 10

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.

Tip: For further tips on custard making see page 8.

5.Transfer mixture to a bowl and remove vanilla pod. Allow to cool before placing in the fridge to chill for 4-6 hours or until well chilled.

6.Position the ice cream maker as directed on pages 5-6. Turn unit on; add mixture through the pouring hole.

7.When mixture has thickened and reaches the top of the paddle, the ice cream is completely prepared and the ice cream maker should be turned off. To avoid the motor overheating, the ice cream maker may turn itself off when the mixture has thickened and is ready.

*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

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