11
Recipes (continued)
Peppermint Choc Chip
Ice Cream Makes approx. 1 litre
Cooking&Preptime:
25minutes+chillingtime
1quantitybasicvanillaicecream1
1teaspoonpeppermintessence
55gfinelychoppeddarkchocolate
greenfoodcolouring(optional)
1.Followsteps1-7forbasicvanillaicecream
1.Omitvanillabean.
2.Addpeppermintessencetomixturebefore
churning.
3.Addfinelychoppedchocolateandfood
colouringtothecustardmixturethrough
thepouringholewhenchurning.
Basic Vanilla Ice Cream 2 Makes approx. 800ml
Cooking&Preptime:
25minutes+chillingtime
1cup(250ml)milk
1cup(250ml)thickenedcream
1VanillaBean*
4eggyolks
½cup(110g)castersugar
1.Combinemilkandcreaminasaucepan.
Splitvanillabeaninhalflengthways.
Scrapeouttheseedsandaddthepod
andtheseedstothesaucepan.Bringthe
mixturetosimmeringpointoverlowheat.
2.Whiskeggyolksandsugartogetherfor3-4
minutes,untillightandcreamy.
3.Graduallywhiskinhotmilkmixtureinto
yolkmixtureuntilwellcombined.
4.Returnthemixtureintoacleansaucepan
andcook,stirringconstantlywithawooden
spoon,overlowheatuntilmixturethickens
andcoatsthebackofthespoon.Donot
allowmixturetoboiloritwillcurdle.
5.Transfermixturetoabowlandremove
vanillapod.Allowtocoolbeforeplacingin
thefridgefor4-6hoursoruntilverycold.
Tip: For further tips on custard making see
page 8.
6.Positiontheicecreammakerasdirected
onpages5-6.Turnuniton;addmixture
throughthepouringhole.
7.Whenmixturehasthickenedandreaches
thetopofthepaddle,theicecreamis
completelypreparedandtheicecream
makershouldbeturnedoff.Toavoidthe
motoroverheating,theicecreammaker
mayturnitselfoffwhenthemixturehas
thickenedandisready.
* Vanilla bean can be substituted with 2
teaspoons of vanilla essence
Variations to this recipe:
White Chocolate
Ice Cream Makes approx. 1 litre
Cooking&Preptime:
30minutes+chillingtime
1quantitybasicvanillaicecream2
150gchoppedwhitechocolate
50gfinelychoppedwhitechocolate,extra
1.Followsteps1-7forbasicvanillaicecream
2,heatingthewhitechocolatewiththe
creamandmilk.Omitvanillabean.
2.Addfinelychoppedchocolatetothe
custardmixturethroughthepouringhole
whenchurning.