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Reduced Fat Basic Vanilla Makes approx
Ice-cream 1 litre (1000g)
This recipe is 40% less fat than our original
Basic Vanilla Ice-cream 1 recipe on page 12.
1 cup (250ml) skim milk
2 cups (500ml) thickened light cream 18%
milk fat
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
Nutritional information per 100g
787kj; 12.5g total fat; 7.4g sat fat; 4.7g
protein; 15g carbohydrates; 15g sugars
Dairy & Egg Free Makes approx
Vanilla Ice-cream 1 litre (810g)
This recipe is also low in fat
2 teaspoons gelatine
¼ cup (60ml) apple juice
¼ cup (90g) honey
2½ cups (625ml) Vanilla Soy milk
or Rice milk
2 teaspoons vanilla essence
1. In a small bowl, sprinkle gelatine over
apple juice. Stir until gelatine dissolves
and softens.
2. Combine honey and milk in a saucepan.
Bring the mixture to simmering point
over low heat; stirring occasionally until
honey dissolves.
3. Remove from heat and add the gelatine
mixture & vanilla; mix well.
4. Refrigerate mixture until completely
chilled.
5. Position the Automatic Ice-Cream Maker
as directed on pages 6-8. Turn unit on;
add mixture through the pouring hole.
6. Mixture will be ready once the paddle
starts to rotate in the other direction.
Nutritional information per 100g
416kj; 2.5g total fat; 0.2g sat fat; 2.9g
protein; 16g carbohydrates; 14g sugars
Recipes (continued)