ICE CREAM
Dark chocolate ICE CREAM
INGREDIENTS
1 ½ cups (375ml) milk
5 oz (150g) dark 70% cocoa mass chocolate, chopped
1 ½ cups (375ml) whipping cream
4 egg yolks
½ cup superfine sugar
1 teaspoon vanilla extract
METHOD
1.Heat milk and cream in a
2.Beat eggs and sugar until pale and creamy, add vanilla.
3.Continue beating mixture and add L 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 freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for
Best eaten immediately with fresh raspberries.
Keeps: for
Vanilla bean ICE CREAM
INGREDIENTS
1 ½ cups (375ml) whipping cream
1 ½ cups (375ml) milk
1 vanilla bean, split lengthways, seeds removed
4 egg yolks
½ cup superfine sugar
METHOD
1.Place cream, milk, vanilla bean and seeds into a medium
2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Remove vanilla bean from cream mixture and slowly whisk half of the milk mixture into the egg mixture. Then pour back into the saucepan
3.Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).
4.Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5.Attach the Scraper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for
Best eaten immediately and served with shaved chocolate curls, chopped peanuts and chocolate sauce or grated peppermint crisp and wafers.
Keeps: for
NOTE
Infusing or steeping the vanilla pod in the warm milk will lend a lovely vanilla flavor to your ice cream or gelato.
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BIA500XL_IB_C12_FA.indd 19 | 17/04/12 11:16 AM |