Sunbeam GL5400 Mango Ice Cream, Strawberry Ice Cream, Choc Hazelnut Ice Cream Makes approx. 900ml

Recipes continued

Recipes continued

Mango Ice Cream Makes approx. 1 litre

Cooking & Prep time:

40 minutes + chilling time

1 quantity basic vanilla ice cream 2

300g fresh or frozen mango flesh, pureed

1.Follow steps 1-7 for Basic Vanilla Ice cream 2. Omit vanilla bean.

2.Once custard is cold, stir through mango puree and chill until ready to churn.

Strawberry Ice Cream Makes approx. 1 litre

Cooking & Prep time:

50 minutes + chilling time

1 quantity basic vanilla ice cream 2

500g strawberries, hulled

¼ cup (55g) caster sugar

1.Follow steps 1-7 for Basic Vanilla Ice cream 2 adding strawberry mixture in step 6. Omit vanilla bean.

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 reduced to 1 cup. Transfer to a heatproof bowl or jug; chill for 4-6 hours or overnight.

4.Once custard is cold; stir through strawberry mixture and chill until ready to churn.

Choc Hazelnut Ice Cream Makes approx. 900ml

Cooking & Prep time:

35 minutes + chilling time

1 quantity basic vanilla ice cream 2

¼cup chocolate hazelnut spread 4 Ferrero Rocher Chocolates

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

2.Place chocolates into a small clean plastic bag and crush with a mallet or rolling pin. Add to the custard mixture through the pouring hole when churning.

Quick Mix Vanilla
Ice Cream	Makes approx. 1 litre

Cooking & Prep time:

5 minutes + chilling time

1½ cups (375 ml) milk

200g condensed milk

¾ cup (180ml) cream

1 teaspoon vanilla essence

1.Combine milk, condensed milk, cream and vanilla essence together in a bowl; mix well.

2.Refrigerate mixture until completely chilled.

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

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

Variations to this recipe: (Quick Mix Vanilla)

Choc-Nut Praline
Ice-cream	Makes approx. 1.25 litres

Cooking & Prep time:

30 minutes + chilling time

1quantity Quick Mix Vanilla Ice-Cream

1cup (220g) caster sugar ½ cup (125ml) water

½ cup (100g) dark chocolate, chopped finely ¼ cup (35gm) toasted flaked almonds

1.Follow steps 1-4 for Quick Mix Vanilla Ice- Cream.

2.Meanwhile, combine sugar and water in a small heavy-based saucepan; stir over low heat until sugar dissolves. Increase heat; boil, uncovered, without stirring, about 10 minutes or until syrup is a deep golden colour.

3.Pour toffee mixture into a 20cm x 20cm square pan; stand 5 minutes. Sprinkle chocolate over hot toffee, spreading with a spatula as chocolate melts, to completely cover toffee. Sprinkle with almonds; refrigerate for approximately 20 minutes or until set. Break choc-nut praline into shards; pulse in a food processor until coarsely chopped.

4.Once the ice cream is finished stir through 1 cup of the praline mixture; stir to combine. Spoon into a plastic container; cover and freeze until firm.

5.Sprinkle the remaining choc-nut praline on top of ice-cream when serving.

Tip: The Basic Vanilla ice cream recipes can also be used for this recipe.

Rocky Road Ice Cream Makes approx. 1.2 litres

Cooking & Prep time:

10 minutes + chilling time

1 quantity Quick Mix Vanilla Ice Cream

1 cup (50g) mini marshmallows

100g dark chocolate, chopped coarsely

¼ cup (20g) shredded coconut, toasted

1.Follow steps 1-4 for Quick Mix Vanilla Ice Cream.

2.Combine marshmallow, chocolate, coconut in a large bowl.

3.Once the ice cream is finished stir through the marshmallow mixture. Spoon into a plastic container; cover and freeze until firm.

Tip: The Basic Vanilla ice creams recipe can also be used for this recipe.

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