Magimix GELATO CHEF 2200 - Manual (Page 13)

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VANILLA ICE CREAM WITH YOGHURT
1/2 pint (300 ml) single cream – 1/2 pint (300 ml) plain yoghurt - 4 oz (100 g) Caster sugar
(or taste) 2 teaspoons vanilla essence.
Place the cream and sugar together in a saucepan and heat it slightly, stirring all the time,
until the sugar has dissolved. Leave until cold, whisk in the yoghurt and the vanilla essence.
(Mixture approximately 1 pint)
LOW FAT VANILLA ICE CREAM
1 pint (600 ml) skimmed milk - 5 tablespoons dried milk powder - 4 oz (100 g) caster sugar
– 1/2 teaspoons vanilla essence.
Put the milk in a saucepan over a gentle heat. Add the sugar and sprinkle the milk powder
over the top. Stir until both the sugar and the milk powder are dissolved, being careful not
to let the mixture boil. Remove the saucepan from the heat and when cold stir in the vanilla
essence.
RICH CHOCOLATE ICE CREAM
2 egg yolks - 2 oz (50 g) caster sugar - 8 fl. oz (250 ml) milk - 1/4 pint (150 ml) double cream
- 4 oz (100 g) plain chocolate.
Using the egg yolks, sugar and milk, make a custard following the instructions for Vanilla
Ice Cream. While it is still hot break the chocolate into it and stir until it has melted and
the mixture is smooth. Leave until cold.
(Mixture approximately 1 pint)
ICE CHOCOLATE MILK
1 pint (600 ml) milk -2-3 heaped tablespoons cocoa -2 oz (50 g) caster sugar.
In a saucepan heat the milk and sugar together stirring to dissolve the sugar. Put the cocoa
into a small bowl and pour a little hot milk over it, stirring to dissolve the cocoa powder,
then slowly add the remaining milk. Leave until cold.
(Mixture approximately 1 pint)
ALMOND AND CHOCOLATE CHIP ICE CREAM
Ice Cream - 4 egg yolks - 4 oz (100 g) caster sugar - 1/2 pint (300 ml) milk - 1/2 pint (300
ml) single Cream - 1 packet chocolate chips - 2 oz (150 g) blanched split almonds.
Follow the instructions for the Vanilla Ice Cream, using the egg yolks, sugar and milk to
make a custard base. While it is cooling toast the almonds under the grill. Watch them very
carefully to stop them burning and turn them often to brown them on all sides. Stir the
cream into the cold custard base and pour it into the ice cream maker.