Gastroback 42909 Operations Instructions download pdf (Page 25)

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Mint Chocolate Gelato

Makes approximately 1 litre

Ingredients

1½ cups milk

½ cup pouring cream

120 g good quality dark chocolate, chop-

ped

2 - 3 drops peppermint essence

5 egg yolks

1

/

3 cup caster sugar

60 g good quality dark chocolate, finely

chopped (extra)

Method

1. Place milk, chocolate and peppermint

essence into a medium heavy-based sauce-

pan. Heat until chocolate has melted and

mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in

a bowl until pale and thick. Once chocolate

mixture is hot, slowly whisk into the egg mix-

ture.

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 mixture into ice cream bowl. Set ice

cream maker to desired setting and churn.

6. Add extra finely chopped chocolate once

machine specifies to add in add-inns.

7. Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

Passionfruit Gelato

Makes approximately 1 litre

Ingredients

2 cups milk

½ cup pouring cream

½ teaspoon vanilla extract

5 egg yolks

½ cup caster sugar

2 - 3 passionfruit

Method

1. Place milk, cream and vanilla extract into

a medium heavy-based saucepan. Heat until

mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a

bowl until pale and thick. Once milk mixture

is hot, slowly whisk 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 mixture into ice cream bowl with

passionfruit pulp. Set ice cream maker to

desired setting and churn.

6. Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

SORBET

Lemon Sorbet

Makes approximately 1 litre

Ingredients

¾ cup sugar

1½ cups water

¾ cup fresh lemon juice, chilled

1 small egg white, lightly beaten

Method

1. Combine sugar and water in a saucepan

over a low heat. Cook, stirring, until the su-

gar has dissolved. Increase heat and simmer

for 2 minutes. Remove from heat and allow

to cool. Refrigerate until needed.

2. Pour sugar syrup, lemon juice and egg

white 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.

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