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Recipes (continued)
Variations to basic vanilla ice-cream 1
continued:
White Chocolate
Ice-cream Makes approx. 1 litre
1 quantity basic vanilla ice-cream 1
150g chopped white chocolate
50g finely chopped white chocolate, extra
1. Follow steps 1-7 for basic vanilla ice-
cream 1, on page 12. Heat the white
chocolate with the cream and milk. Omit
vanilla bean.
2. Add finely chopped chocolate to the
custard mixture through the pouring hole
when churning.
Peppermint Choc Chip Ice-cream
1 quantity basic vanilla ice-cream 1
1-2 teaspoons peppermint essence
1
/3 cup finely chopped dark chocolate
green food colouring (optional)
1. Follow steps 1-7 for basic vanilla ice-
cream 1, on page 12. Omit vanilla bean.
2. Add peppermint essence to mixture
before churning.
3. Add finely chopped chocolate and food
colouring to the custard mixture through
the pouring hole when churning.
Basic Vanilla Ice-cream 2 Makes approx.800ml
1 cup (250ml) milk
1 cup (250ml) thickened cream
1 Vanilla Bean*
4 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 and 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. 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.
* Vanilla bean can be substituted with 2
teaspoons of vanilla essence