Sage Smart Scoop BCI600UK - Manual (Page 29)

28
PAge heAder..... ICe CreamS from Sage
rICH CHoColate ICe Cream
Makes approximately 1 litre
IngreDIentS
2 cups pouring cream
½ cup milk
180g good quality dark chocolate, chopped
5 egg yolks
L cup caster sugar
metHoD
1. Place cream, milk and chocolate into a
medium heavy-based saucepan. Cook,
stirring, until 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
chocolate 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.
Once chilled pour into ice cream bowl.
5. Set ice cream maker to desired setting
and churn.
tIP
For a bigger chocolate treat add
¼ cup grated dark chocolate once
machine specifies to add in mix-ins.
6. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
StraWBerry anD rHUBarB
ICe Cream
Makes approximately 1 litre
IngreDIentS
1½ cups pouring cream
½ cup milk
4 eggs yolks
L cup caster sugar
fruit mixture
IngreDIentS
250g fresh strawberries
200g rhubarb, cut into 2cm pieces
¼ cup caster sugar
metHoD
1. To make the ice cream base, place cream
and milk 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 cream
mixture is hot, 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. To make fruit base, blend strawberries
until smooth then push through a fine
sieve to remove seeds. Place strawberry
puree, rhubarb and sugar into a small
saucepan; stir over a low heat until the
sugar has dissolved. Increase heat and
simmer, stirring occasionally until the
mixture has reduced to 1 cup. Do not
over stir or the rhubarb will break down
too much. Refrigerate until cold.