Gastroback 42909 Operations Instructions download pdf (Page 21)

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RECIPE IDEAS

ICE CREAMS

Basic Vanilla Ice Cream

Makes approximately 1 litre

Ingredients

2 cups pouring cream

1 cup milk

1 vanilla bean, split and seeds scraped or 1

teaspoon vanilla extract

5 egg yolks

½ cup sugar

Method

1. Place cream, milk and vanilla bean and

seeds into a medium heavy-based sauce-

pan. Heat until mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in

a bowl until pale and thick. Remove vanilla

bean from cream mixture and slowly whisk

cream into the egg mixture.

3. Clean saucepan and return mixture back

to a low heat. Stir constantly with a wooden

spoon until mixture has thickened and coats

the back of the spoon (see: ›Tips for better

ice cream making‹).

4. Pour mixture into a heatproof bowl, cover

and refrigerate until well chilled.

5. Pour into ice cream bowl. Set ice cream

maker to desired setting and churn.

6. Once mixture is frozen transfer to a

freezer safe container and freezer for up

to 1 week.

Quick Mix Vanilla Ice cream

Makes approximately 1 litre

Ingredients

1 cup heavy pouring cream

1¼ cups whole milk

¾ cup sweetened condensed milk

1 teaspoon vanilla extract

Method

1. Place cream, milks and vanilla into a lar-

ge jug and stir to combine. Refrigerate until

cold.

2. Pour into ice cream bowl. Set ice cream

maker to desired setting and churn.

3. Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

Rich Chocolate Ice cream

Makes approximately 1 litre

Ingredients

2 cups pouring cream

½ cup milk

180 g good quality dark chocolate, chop-

ped

5 egg yolks

1

/

3 cup caster sugar

Method

1. Place cream, milk and chocolate into a

medium heavy-based saucepan. Cook, stir-

ring, until mixture just starts to simmer.

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