Breville BIA500 manual Ice Cream, Dark chocolate ICE CREAM, Vanilla bean ICE CREAM

ICE CREAM

Dark chocolate ICE CREAM

INGREDIENTS

1 ½ cups (375ml) milk

150g dark 70% cocoa mass chocolate, chopped

1 ¼ cups pure cream

4 egg yolks

½ cup caster sugar

1 teaspoon vanilla extract

METHOD

1.Heat milk in a non-stick saucepan over medium heat, stirring occasionally until bubbles start appearing around the edges of the saucepan. Remove from heat and add chocolate, stirring until chocolate has melted and is well combined. Set aside to cool slightly and whisk in the cream.

2.Beat eggs and sugar until pale and creamy, add vanilla.

3.Continue beating mixture and add 1/3 warm milk mixture, repeat with remaining milk until combined.

4.Refrigerate for at least 4 hours or until chilled.

5.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Best eaten immediately with fresh raspberries.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

Vanilla bean ICE CREAM

INGREDIENTS

1 ½ cups (375ml) milk

1 vanilla bean, split lengthways, seeds removed

4 egg yolks

½cup caster sugar 1 ¼ cups pure cream

METHOD

1.Heat milk, vanilla seeds and bean in a saucepan over medium heat until bubbles start appearing around the edges. Remove from heat and allow vanilla to infuse for a further 5 minutes.

2.Beat egg yolks and sugar until pale and creamy.

3.Remove vanilla pod and add the cream. Add tablespoonfuls of milk/cream mixture to the egg, beating between additions. Repeat until all mixture has been added and mixed through.

4.Refrigerate mixture for at least 4 hours.

5.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Best eaten immediately and served with shaved chocolate curls, chopped peanuts and chocolate sauce or grated peppermint crisp and wafers.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from

freezer 5 minutes before serving to soften.

NOTE

Infusing or steeping the vanilla pod in the warm milk will lend a lovely vanilla flavour to your ice cream or gelato.

TIP

For Vanilla gelato replace cream with all milk.

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