Recipes (continued)
Variations to basic vanilla ice-cream 2:
Coffee | Makes 850ml |
1quantity basic vanilla
1.Follow steps
2.Omit vanilla bean.
Mango Ice-cream Makes approx. 1 litre
1quantity basic vanilla
1.Follow steps
2.Once custard is cold, stir through mango puree and chill until ready to churn.
Strawberry | Makes approx. 1 litre |
1quantity basic vanilla
¼ cup (55g) caster sugar
1.Follow steps
2.To make strawberry mixture process strawberries in a food processor until smooth. Press mixture through 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.Once custard is cold; stir through strawberry mixture and chill until ready
14to churn.
Choc Hazelnut Ice-cream Makes approx. 900ml
1quantity basic vanilla
4Ferrero Rocher Chocolates
1.Follow steps
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 | Makes approx. 1 litre |
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 Automatic
4.Mixture will be ready once the paddle starts to rotate in the other direction, this will take about 35 minutes.