Sunbeam GL8200 Custard Based Gelato, Gelato Custard base, cups 500ml milk, ½cup 110g caster sugar

Recipes (continued)

Custard Based Gelato

Gelato Custard base Makes approx. 950ml

2 cups (500ml) milk

½cup (125ml) light cream 5 egg yolks

½cup (110g) caster sugar

1.Combine milk and cream in a 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 to chill for several hours.

6.Position the Automatic Ice-Cream Maker as directed on pages 6-8. 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.

Gelato variations

Chocolate Nougat Gelato makes approx 1 litre

1 quantity gelato custard base

80g Toblorone chocolate, chopped

50g chopped Toblorone chocolate, extra

1.Follow steps 1-7 for gelato custard base. Heating the 80g chocolate with the cream and milk.

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

Passionfruit Gelato makes approx 1 litre

You will need approximately 4 passionfruit for this recipe

1 quantity gelato custard base ½ cup passionfruit pulp

1.Follow steps 1-7 for gelato custard base.

2.Stir passionfruit into the gelato mixture before churning.

Pistachio Gelato makes approx 1 litre

1 quantity gelato custard base

1/3 cup (50g) roasted and chopped pistachios

1.Follow steps 1-7 for gelato custard base.

2.Add chopped pistachios to the gelato mixture through the pouring hole when churning.

20