Sunbeam SNOWY GL5400 - Manual (Page 7)

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Recipes continued
Peppermint Choc Chip
Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
35 minutes + chilling time
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. 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
Cooking & Prep time:
30 minutes + chilling time
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 for 4-6 hours or until very cold.
Tip: For further tips on custard making see
page 10.
6. Position the Frozen dessert maker as
directed on pages 7-8. 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
Variations to this recipe:
White Chocolate
Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
35 minutes + chilling time
1 quantity basic vanilla ice cream 2
150g chopped white chocolate
50g finely chopped white chocolate, extra
1. Follow steps 1-7 for Basic Vanilla Ice
Cream 2, heating 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.
Coffee Ice Cream Makes approx. 850ml
Cooking & Prep time:
35 minutes + chilling time
1 quantity basic vanilla ice cream 2
60ml strong fresh espresso
1. Follow steps 1-7 for Basic Vanilla Ice
cream 2, heating the coffee with the cream
and milk.
2. Omit vanilla bean.
Basic Vanilla Ice Cream 1 Makes 1 litre
Cooking & Prep time:
30 minutes + chilling time
1 cup (250ml) milk
2 cups (500ml) thickened cream
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.
Tip: For further tips on custard making see
page 10.
5. Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for 4-6 hours or until
very cold.
6. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
7. Mixture will be ready once the paddle
starts to rotate in the other direction.
*Vanilla bean can be substituted with 2
teaspoons of vanilla essence
Variations to this recipe:
Chocolate Ice Cream Makes approx. 1 litre
Cooking & Prep time:
35 minutes + chilling time
1 quantity basic vanilla ice cream 1
150g chopped dark chocolate
1. Follow steps 1-7 for Basic Vanilla Ice
cream 1, heating the dark chocolate with
the cream and milk.
2. Omit vanilla bean.
Rum & Raisin Ice Cream Makes approx. 1 litre
Cooking & Prep time:
35 minutes + chilling time
1 quantity basic vanilla ice cream 1
¹/³ cup (55g) chopped raisins
2 tablespoons rum
1. Follow steps 1-7 for Basic Vanilla Ice
cream 1. Omit vanilla bean.
2. Soak chopped raisins with rum for 1 hour
before churning.
3. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
basic vanilla ice cream mixture through the
pouring hole.
4. Once mixture has reached the top of the
paddle pour in soaked raisons and rum.
Churn for a further 5 minutes or until
the paddle starts to rotate in the other
direction.
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