Magimix GELATO CHEF 2200 - Manual (Page 14)

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When the ice cream is half made and starting to thicken, add the almonds and chocolate
chips so that they are mixed into the finished ice cream, for a special occasion, this ice
cream is delicious with the addition of three or four tablespoons of brandy.
(Makes up to 1 1/2 pints mixture)
MINT CHOCOLATE CHIP ICE CREAM
1/2 pint (300 ml) milk - 1/2 pint (300 ml) double cream - 3 oz (75 g) caster sugar - 5 oz
(150 g) plain chocolate - 1 teaspoon peppermint essence - A few drops green food colouring
(optional) - 4-5 tablespoons creme de menthe (optional).
Dissolve the sugar by putting it and the milk in a saucepan and heating it slightly. Leave the
milk until cold. Grate the chocolate and keep it on one side. Stir the cream, peppermint
essence and, if you are using them, the food colouring and creme de menthe into the cooled
milk. Pour it all into the ice cream maker. Just as the ice cream starts to thicken add the
grated chocolate and then continue freezing the mixture.
(Makes approximately 1 1/4 pints)
COFFEE AND SULTANA ICE CREAM
3 oz (75 g) sultanas -3 tablespoons brandy -1 pint (600 ml) single cream -4 egg yolks - 4 oz
(100 g) caster sugar -1 level tablespoon instant coffee.
Put the sultanas to soak in the brandy and leave overnight or for several hours. Use the
cream, egg yolks and sugar to make a custard base following the directions for Vanilla Ice
Cream, and leave until cold. Dissolve the coffee in a tablespoon of hot water and add it and
the sultanas and brandy to the custard base.
(Makes up to 1 1/2 pints mixture)
RUM AND RAISIN ICE CREAM
Substitute the raisins and rum for the sultanas and brandy and omitting the coffee, follow
the directions for the Sultana and Coffee Ice Cream.
BROWN BREAD ICE CREAM
6 oz (175 g) brown breadcrumbs - 1 pint (600 ml) single cream - 4 oz (100 g) caster sugar - 2
large eggs (separated) - 1/2 teaspoon vanilla essence - 2 tablespoons sweet sherry (optional).
Spread the breadcrumbs out in a roasting tin and bake them in a medium hot oven, turning
them frequently, until they are browned; this will take 10-15 minutes. Use 1/2 pint (300 ml)
cream, the sugar and the egg yolks to make a custard (See Vanilla Ice Cream) and leave it
until cold. Stir the breadcrumbs, the remaining cream, the vanilla essence and the sherry
(if used) into the cold custard and pour it into the ice cream maker.
Whisk the egg whites until they form soft peaks and add it to the ice cream when it is
starting to freeze.
(Makes approximately 1 1/4 pints mixture)