Sunbeam LC7600 manual Scones, Vanilla Bean Ice Cream, Litre

Recipes continued

Scones

3cups self-raising flour ¼ teaspoon salt

60g butter cubed 1¾ cups buttermilk

1.Preheat oven to 220 °C and grease a 19cm cake tin.

2.Using the processing bowl fitted with the processing blade, process flour, salt and butter until combined.

3.Remove the food pusher and pour buttermilk through the feed tube and continue to process until just combined.

4.Remove processing blade and turn mixture out onto a floured surface. Knead lightly and press out to approximately 2cm thickness. Cut with a floured scone cutter and place onto the prepared oven tray.

5.Glaze tops with milk and place tray into the oven. Bake for 10-12 minutes or until cooked.

Vanilla Bean Ice Cream	Makes about
	1 litre

1 cup (250ml) milk

2 cups (500ml) thickened cream

1 vanilla bean, seeds scraped

5 egg yolks

110g caster sugar

1.Heat milk, cream, vanilla bean and seeds in a saucepan until almost boiling.

2.In a large bowl whisk yolks and sugar until well combined.

3.Whisk hot milk mixture into yolk mixture until well combined.

4.Return mixture to cleaned saucepan and cook over a low heat without boiling until the mixture has thickened and coats the back of a wooden spoon; remove vanilla bean. Cool to room temperature.

5.Place mixture into a lamington pan, cover and freeze until almost set.

6.Remove mixture from freezer and spoon into the processing bowl fitted with the processing blade. Process mixture until smooth.

7.Pour mixture into a loaf pan, cover and freeze until firm.

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