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
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
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 |
| (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
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.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
6.Position the Frozen dessert maker as directed on pages
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
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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