Sunbeam GL5400 manual Recipes continued, Basic Vanilla Ice Cream, Variations to this recipe

Recipes

Recipes continued

Basic Vanilla Ice Cream 1 Makes 1 litre

Cooking & Prep time:

30 minutes + chilling time

1 cup (250ml) milk

2 cups (500ml) thickened cream

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 10.

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 very cold.

6.Position the Frozen dessert maker as directed on pages 7-8. Turn unit on; add mixture through the pouring hole.

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

*Vanilla bean can be substituted with 2 teaspoons of vanilla essence

Variations to this recipe:

Chocolate Ice Cream Makes approx. 1 litre

Cooking & Prep time:

35 minutes + chilling time

1 quantity basic vanilla ice cream 1

150g chopped dark chocolate

1.Follow steps 1-7 for Basic Vanilla Ice cream 1, heating the dark chocolate with the cream and milk.

2.Omit vanilla bean.

Rum & Raisin Ice Cream Makes approx. 1 litre

Cooking & Prep time:

35 minutes + chilling time

1 quantity basic vanilla ice cream 1 ¹/³ cup (55g) chopped raisins

2 tablespoons rum

1.Follow steps 1-7 for Basic Vanilla Ice cream 1. Omit vanilla bean.

2.Soak chopped raisins with rum for 1 hour before churning.

3.Position the Frozen dessert maker as directed on pages 7-8. Turn unit on; add basic vanilla ice cream mixture through the pouring hole.

4.Once mixture has reached the top of the paddle pour in soaked raisons and rum. Churn for a further 5 minutes or until the paddle starts to rotate in the other direction.

Peppermint Choc Chip
Ice Cream	Makes approx. 1 litre

Cooking & Prep time:

35 minutes + chilling time

1 quantity basic vanilla ice cream 1

1-2 teaspoons peppermint essence ¹/³ cup finely chopped dark chocolate green food colouring (optional)

1.Follow steps 1-7 for Basic Vanilla Ice Cream 1. Omit vanilla bean.

2.Add peppermint essence to mixture before churning.

3.Add finely chopped chocolate and food colouring to the custard mixture through the pouring hole when churning.

Basic Vanilla Ice Cream 2 Makes approx.800ml

Cooking & Prep time:

30 minutes + chilling time

1 cup (250ml) milk

1 cup (250ml) thickened cream

1 Vanilla Bean*

4 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 and 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. Do not allow mixture to boil or it will curdle.

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

Tip: For further tips on custard making see page 10.

6.Position the Frozen dessert maker as directed on pages 7-8. 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

Variations to this recipe:
White Chocolate
Ice Cream	Makes approx. 1 litre

Cooking & Prep time:

35 minutes + chilling time

1 quantity basic vanilla ice cream 2

150g chopped white chocolate

50g finely chopped white chocolate, extra

1.Follow steps 1-7 for Basic Vanilla Ice Cream 2, heating the white chocolate with the cream and milk. Omit vanilla bean.

2.Add finely chopped chocolate to the custard mixture through the pouring hole when churning.

Coffee Ice Cream Makes approx. 850ml

Cooking & Prep time:

35 minutes + chilling time

1 quantity basic vanilla ice cream 2

60ml strong fresh espresso

1.Follow steps 1-7 for Basic Vanilla Ice cream 2, heating the coffee with the cream and milk.

2.Omit vanilla bean.

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