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Basic Vanilla Ice-cream 1 Makes 1 litre
1 cup (250ml) milk
2 cups (500ml) thickened cream
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
3-4 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.
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.
* Vanilla bean can be substituted with
2 teaspoons of vanilla essence
Variations to this recipe:
Chocolate Ice-cream Makes approx. 1 litre
1 quantity basic vanilla ice-cream 1
150g chopped dark chocolate
1. Follow steps 1-7 for basic vanilla ice-
cream 1, heating the dark chocolate with
the cream and milk.
2. Omit vanilla bean.
Rum & Raisin Ice-cream Makes approx. 1 litre
1 quantity basic vanilla ice-cream 1
1
/3 cup (55g) chopped raisins
2 tablespoons rum
1. Follow steps 1-7 for basic vanilla ice-
cream 1. Omit vanilla bean.
2. Soak
1
/3 cup (55g) chopped raisins with
2 tablespoons of rum for 1 hour.
3. At 2 minute timer check to see if
mixture is almost at the top of the
cylinder. This should take about 25
minutes. If so add the raisins and rum
or if not increase timer for a little longer.
The raisins and rum should only be
added once the mixture has almost come
to the top of the cylinder.
NOTE: Because of the addition of alcohol in
this mixture, it may not force the paddle to
rotate in the opposite direction; the best way
to judge if this recipe is ready is when the
mixture comes up to the top of the bowl.