Sunbeam GL5400 manual Low Fat Vanilla, Ice Cream 630g, Low Fat Chocolate, Ice Cream 685g

Recipes continued

Recipes continued

Low Fat Vanilla	Makes approx. 750ml
Ice Cream	(630g)

Cooking & Prep time:

20 minutes + chilling time

1½ teaspoons gelatine

2 tablespoons water

400ml skim milk

100ml thickened light cream 18% milk fat

¼cup (55g) caster sugar 2 teaspoons vanilla essence

1.Mix gelatine with boiling water and stir until dissolved.

2.Combine milk, cream, sugar and vanilla in a saucepan. Bring the mixture to simmering point over low heat; stirring occasionally until sugar dissolves.

3.Remove from heat and add the gelatine mixture; mix well.

4.Refrigerate until completely chilled.

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

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

Nutritional information per 100g

397kj; 3.1g total fat; 2g sat fat; 3.9g protein;

13g carbohydrates; 13g sugars

Variations to this recipe:
Low Fat Chocolate	Makes approx. 750ml
Ice Cream	(685g)

Cooking & Prep time:

20 minutes + chilling time

1 quantity Low Fat Vanilla Ice Cream

¼cup (30g) cocoa powder

¼cup (55g) caster sugar

1.Follow steps 1-6 for Low Fat Vanilla Ice- Cream, gently whisking the cocoa powder and sugar into the hot milk until dissolved.

Nutritional information per 100g

560kj; 3.4g total fat; 2.2g sat fat; 4.4g protein; 21g carbohydrates; 20g sugars

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:

30 minutes + chilling time

This recipe is 40% less fat than our original Basic Vanilla Ice Cream 1 recipe on page 12

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 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 well chilled.

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

Nutritional information per 100g

787kj; 12.5g total fat; 7.4g sat fat; 4.7g

protein; 15g carbohydrates; 15g sugars

No Added Sugar
Ice Cream	Makes approx 1 litre (740g)

This recipe is also low in fat. We used CSR Smart sugar for this recipe but if using another sugar replacement use ½ cup.

Cooking & Prep time:

10 minutes + chilling time

1 cup (250 ml) Evaporated Skim milk

¼cup sugar replacement 1½ cups (375 ml) skim milk 4 egg yolks

2 teaspoons vanilla essence

1.Combine ingredients in a large mixing bowl and 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.

Nutritional information per 100g

328kj; 2.8g total fat; 0.9g sat fat; 6.8g

protein; 6.5g carbohydrates; 6.5g sugars

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