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Recipes (continued)
Variations to quick mix vanilla ice-cream:
Choc-Nut Praline
Ice-cream Makes approx. 1.25 litres
1 quantity quick mix vanilla ice-cream
1 cup (220g) caster sugar
½ cup (125ml) water
½ cup (100g) dark chocolate, chopped finely
¼ cup (35gm) toasted flaked almonds
1. Follow steps 1-4 for quick mix vanilla
ice-cream on page 14.
2. Meanwhile, combine sugar and water in
a small heavy-based saucepan; stir over
low heat until sugar dissolves. Increase
heat; boil, uncovered, without stirring,
about 10 minutes or until syrup is a
deep golden colour.
3. Pour toffee mixture into a 20cm x 20cm
square pan; stand 5 minutes. Sprinkle
chocolate over hot toffee, spreading
with a spatula as chocolate melts, to
completely cover toffee. Sprinkle with
almonds; refrigerate for approximately
20 minutes or until set. Break choc-
nut praline into shards; pulse in a food
processor until coarsely chopped.
4. Once the ice-cream is finished stir
through 1 cup of the praline mixture;
stir to combine. Spoon into a plastic
container; cover and freeze until firm.
5. Sprinkle the remaining choc-nut praline
on top of ice-cream when serving.
Rocky Road
Ice-cream Makes approx. 1.2 litres
1 quantity quick mix vanilla ice-cream
1 cup (50g) mini marshmallows
100g dark chocolate, chopped coarsely
¼ cup (20g) shredded coconut, toasted
1. Follow steps 1-4 for quick mix vanilla
ice-cream on page 14.
2. Combine marshmallow, chocolate,
coconut in a large bowl.
3. Once the ice-cream is finished stir
through the marshmallow mixture. Spoon
into a plastic container; cover and freeze
until firm.
Coconut Ice-cream Makes approx. 1 litre
1 quantity of quick mix vanilla ice-cream,
omitting 1 cup of the milk
1 cup (250ml) light coconut milk
1 tablespoon desiccated coconut
1. Follow steps 1-4 for quick mix vanilla
ice-cream, on page 14, reducing the
milk to ½ cup (125ml) and replacing
with the coconut milk.
2. Add desiccated coconut to the mixture
through the pouring hole when churning.