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Home , Chocolate ice cream

RECIPES Ice Creams

Basic Vanilla Quick Mix Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients 2 cups pouring cream 1 cup heavy pouring cream 1 cup milk 1¼ cups whole milk 1 vanilla bean, split and seeds scraped or 1 ¾ cup sweetened condensed milk teaspoon vanilla extract 1 teaspoon vanilla extract 5 egg yolks ½ cup sugar MeThod

MeThod 1. Place cream, milks and vanilla into a large jug and stir to combine. 1. Place cream, milk and vanilla bean Refrigerate until cold. and seeds into a medium heavy-based 2. Pour into ice cream bowl. Set ice cream saucepan. Heat until mixture just starts maker to desired setting and churn. to simmer. 3. Once mixture is frozen transfer to a 2. Meanwhile beat egg yolks and sugar freezer safe container and freezer for up in a bowl until pale and thick. Remove to 1 week. vanilla bean from cream mixture and 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. Pour into ice cream bowl. Set to desired setting and churn. 6. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

29 Ice Creams

Rich Ice cream Strawberry and Rhubarb Ice Cream Makes approximately 1 litre Makes approximately 1 litre Ingredients 2 cups pouring cream Ingredients ½ cup milk 1½ cups pouring cream 180g good quality , chopped ½ cup milk 5 egg yolks 4 eggs yolks L cup caster sugar L cup caster sugar

MeThod Fruit mixture 1. Place cream, milk and chocolate into a Ingredients medium heavy-based saucepan. Cook, 250g fresh strawberries stirring, until mixture just starts to 200g rhubarb, cut into 2cm pieces simmer. ¼ cup caster sugar 2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once METHOD chocolate mixture is hot, slowly whisk 1. To make the ice cream base, place cream chocolate into the egg mixture. and milk into a medium heavy-based 3. Clean saucepan and return mixture saucepan. Heat until mixture just starts back to a low heat. Stir constantly with to simmer. a wooden spoon until mixture has 2. Meanwhile beat egg yolks and sugar in thickened and coats the back of the a bowl until pale and thick. Once cream spoon (see tips for better ice cream mixture is hot, slowly whisk cream into making). the egg mixture. 4. Pour mixture into a heatproof bowl, 3. Clean saucepan and return mixture cover and refrigerate until well chilled. back to a low heat. Stir constantly Once chilled pour into ice cream bowl. with a wooden spoon until mixture 5. Set ice cream maker to desired setting has thickened and coats the back of and churn. the spoon (see tips for better ice cream making). TIP 4. Pour mixture into a heatproof bowl, For a bigger chocolate treat add cover and refrigerate until well chilled. ¼ cup grated dark chocolate once 5. To make fruit base, blend strawberries machine specifies to add in mix-ins. until smooth then push through a fine sieve to remove seeds. Place strawberry puree, rhubarb and sugar into a small 6. Once mixture is frozen transfer to a saucepan; stir over a low heat until the freezer safe container and freezer for up sugar has dissolved. Increase heat and to 1 week. 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. Ice Creams

Recipe cont. 2. To make apple mixture: Combine sliced apple, sugar and water into a small 6. Once both mixtures and cold gently fold saucepan; stir over a medium heat until together before churning. the sugar has dissolved. Cover and cook 7. Pour into ice cream bowl. Set ice cream for 5 minutes or until apples are tender; maker to desired setting and churn. remove from heat and allow to cool. 8. Once mixture is frozen transfer to a Refrigerate until well chilled. freezer safe container and freezer for up 3. To make ice cream: Place cream, milk, to 1 week. condensed milk and cinnamon into a large jug. Stir until combined. Pour into Apple Crumble Ice cream ice cream bowl. Makes approximately 1 litre 4. Set ice cream maker to desired setting and churn. Add apple mixture and ½ cup Ingredients of the crumble mixture once machine 1¼ cup pouring cream specifies to add in mix-ins. ¾ cup milk 5. Once mixture is frozen transfer to a ½ cup sweetened condensed milk freezer safe container and freezer for up ¼ teaspoon ground cinnamon to 1 week.

Apple mixture Ice cream Ingredients Makes approximately 1 litre 1 granny smith apple, peeled, cored and thinly sliced Ingredients 2 tablespoons caster sugar 1 cup pouring cream 1 tablespoon water 1 cup milk ½ cup sweetened condensed milk Crumble 1 teaspoon vanilla extract 6 chocolate cream filled cookies, crushed Ingredients ¼ cup plain flour METHOD 2 tablespoons soft brown sugar 1. Place cream, milks and vanilla into 1/4 teaspoon baking powder a large jug and stir to combine. 1 tablespoon rolled oats Refrigerate until cold. 40g unsalted butter 2. Pour into ice cream bowl. Set ice cream METHOD maker to desired setting and churn. 3. Add crushed cookies once machine 1. To make the crumble: Preheat oven to specifies to add in mix-ins. 200°C. Line a baking tray with baking paper. Combine crumble ingredients in 4. Once mixture is frozen transfer to a a bowl and rub together with fingertips freezer safe container and freezer for up until butter is mixed through other to 1 week. ingredients. Spoon mixture onto baking tray and bake in oven for about 10-15 minutes or until golden. Allow crumble to cool on tray.

31 Ice Creams

Salted Caramel Ice cream Honey Ice cream Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients 1 ½ cups milk 2 cups pouring cream 7 egg yolks 1 cup milk 1 cup white sugar 6 egg yolks 3 tablespoons water ½ cup good quality honey 1 ¼ cups pouring cream 1 teaspoon fine sea salt METHOD 1. Place cream and milk into a medium METHOD heavy-based saucepan. Heat until 1. Place milk into a medium heavy-based mixture just starts to simmer. saucepan. Heat until milk just starts to 2. Meanwhile beat egg yolks and honey in simmer. a bowl until pale and thick. Once cream 2. Meanwhile beat egg yolks until pale mixture is hot, slowly whisk cream into and thickened. Once milk is hot, slowly the honey mixture. whisk the milk into the eggs. Set aside. 3. Clean saucepan and return mixture 3. Combine sugar and water in a saucepan back to a low heat. Stir constantly with and stir over low heat until the sugar a wooden spoon until mixture has thickened and coats the back of the has softened and started to dissolve. spoon (see tips for better ice cream Increase heat to a medium-high heat, making.). brush down sides of saucepan to dissolve any sugar crystals and cook 4. Pour mixture into a heatproof bowl, without stirring until the toffee starts to cover and refrigerate until well chilled. turn a rich golden colour. Remove from 5. Once mixture is frozen transfer to a heat and carefully pour in cream. freezer safe container and freezer for up Note: Mixture may splatter at this to 1 week. stage. 4. Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon (see tips for better ice cream making.). 5. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled. 6. Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn. 7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

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Pistachio Gelato Chocolate Hazelnut Gelato Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients 2 cups milk 2 cups milk ½ cup pouring cream ½ cup chocolate hazelnut spread ½ teaspoon vanilla extract ½ teaspoon vanilla extract 5 egg yolks 5 egg yolks ½ cup caster sugar ½ cup caster sugar ¾ cup shelled pistachios, roasted and chopped ¼ cup roasted hazelnuts, finely chopped

METHOD METHOD 1. Place milk, cream and vanilla extract 1. Place milk, hazelnut spread and vanilla into a medium heavy-based saucepan. extract into a medium heavy-based Heat until mixture just starts to simmer. saucepan. Heat until spread has melted 2. Meanwhile beat egg yolks and sugar in and mixture just starts to simmer. a bowl until pale and thick. Once milk 2. Meanwhile beat egg yolks and sugar in mixture is hot, slowly whisk into the egg a bowl until pale and thick. Once milk mixture. mixture is hot, slowly whisk into the egg 3. Clean saucepan and return mixture mixture. back to a low heat. Stir constantly with 3. Clean saucepan and return mixture a wooden spoon until mixture has back to a low heat. Stir constantly thickened and coats the back of the with a wooden spoon until mixture spoon (see tips for better ice cream has thickened and coats the back of making.). the spoon (see tips for better ice cream 4. Pour mixture into a heatproof bowl, making.). cover and refrigerate until well chilled. 4. Pour mixture into a heatproof bowl, 5. Pour gelato base into ice cream bowl. Set cover and refrigerate until well chilled. ice cream maker to desired setting and 5. Pour mixture into ice cream bowl. Set churn. ice cream maker to desired setting and 6. Add chopped pistachios once machine churn. specifies to add in mix-ins. 6. Add crushed hazelnuts once machine 7. Once mixture is frozen transfer to a specifies to add in mix-ins. freezer safe container and freezer for up 7. Once mixture is frozen transfer to a to 1 week. freezer safe container and freezer for up to 1 week.

33 GELATO

Mint Chocolate Gelato Passionfruit Gelato Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients 1½ cups milk 2 cups milk ½ cup pouring cream ½ cup pouring cream 120g good quality dark chocolate, chopped ½ teaspoon vanilla extract 2-3 drops peppermint essence 5 egg yolks 5 egg yolks ½ cup caster sugar L cup caster sugar 2-3 passionfruit 60g good quality dark chocolate, finely chopped (extra) METHOD METHOD 1. Place milk, cream and vanilla extract into a medium heavy-based saucepan. 1. Place milk, chocolate and peppermint Heat until mixture just starts to simmer. essence into a medium heavy-based 2. Meanwhile beat egg yolks and sugar in saucepan. Heat until chocolate has a bowl until pale and thick. Once milk melted and mixture just starts to simmer. mixture is hot, slowly whisk into the egg 2. Meanwhile beat egg yolks and sugar mixture. in a bowl until pale and thick. Once 3. Clean saucepan and return mixture chocolate mixture is hot, slowly whisk back to a low heat. Stir constantly with into the egg mixture. a wooden spoon until mixture has 3. Clean saucepan and return mixture thickened and coats the back of the back to a low heat. Stir constantly spoon (see tips for better ice cream with a wooden spoon until mixture making.). has thickened and coats the back of 4. Pour mixture into a heatproof bowl, the spoon (see tips for better ice cream cover and refrigerate until well chilled. making.). 5. Pour mixture into ice cream bowl with 4. Pour mixture into a heatproof bowl, passionfruit pulp. Set ice cream maker to cover and refrigerate until well chilled. desired setting and churn. 5. Pour mixture into ice cream bowl. Set 6. Once mixture is frozen transfer to a ice cream maker to desired setting and freezer safe container and freezer for up churn. to 1 week. 6. Add extra finely chopped chocolate once machine specifies to add in add-inns. 7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

34 sorbet

Lemon Sorbet Pink Grapefruit Sorbet Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients ¾ cup sugar ¾ cup sugar 1½ cups water 1½ cups water ¾ cup fresh lemon juice, chilled ¾ cup fresh ruby red grapefruit juice, chilled 1 small egg white, lightly beaten 1 small egg white, lightly beaten

METHOD METHOD 1. Combine sugar and water in a saucepan 1. Combine sugar and water in a saucepan over a low heat. Cook, stirring, until the over a low heat. Cook, stirring, until the sugar has dissolved. Increase heat and sugar has dissolved. Increase heat and simmer for 2 minutes. Remove from simmer for 2 minutes. Remove from heat and allow to cool. Refrigerate until heat and allow to cool. Refrigerate until needed. needed. 2. Pour sugar syrup, lemon juice and 2. Pour sugar syrup and grapefruit juice egg white into ice cream bowl. Set ice into ice cream bowl. Set ice cream cream maker to desired setting and maker to desired setting and churn. churn. 3. Once mixture is frozen transfer to a 3. Once mixture is frozen transfer to a freezer safe container and freezer for freezer safe container and freezer for up to 1 week. up to 1 week. TIP TIP To make this recipe without using To make this recipe without using the eggwhite we recommend the eggwhite we recommend using the manual setting and using the manual setting and allow approximately 60 minutes allow approximately 60 minutes for churning. Mixture will make for churning. Mixture will make approximately 700ml sorbet once approximately 700ml sorbet once churned. churned.

35 SORBETS

Pear and Vanilla Sorbet Raspberry sorbet Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients ¾ cup caster sugar ¾ cup caster sugar ¾ cup water ¾ cup water 1 vanilla bean, split and seeds scraped 300g frozen raspberries 900g soft pears 1 tablespoon lime juice ¼ cup lemon juice 1 small egg white, lightly beaten 1 small egg white, lightly beaten METHOD METHOD 1. Combine sugar and water in a saucepan 1. Combine sugar, water and vanilla bean over a low heat. Cook, stirring, until the and seeds in a saucepan over a low sugar has dissolved. Increase heat and heat. Cook, stirring, until the sugar has simmer for 2 minutes. Remove from dissolved. Increase heat and simmer for heat and allow to cool. Refrigerate until 2 minutes. Remove from heat and allow needed. to cool. Refrigerate until needed. 2. Place raspberries in a bowl and allow to 2. Peel and core pears. Blend or process just thaw. Blend or process raspberries until pureed. Push mixture through a and their juices until smooth. Push sieve and discard pulp. You will need 1 mixture through a fine sieve to remove ½ cups liquid. seeds. 3. Discard vanilla bean and combine 3. Combine raspberry puree, lime juice vanilla sugar syrup, pear juice and and sugar syrup juice into the ice lemon juice into the ice cream bowl. Set cream bowl. Set ice cream maker to ice cream maker to desired setting and desired setting and churn. churn. 4. Once mixture is frozen transfer to a 4. Once mixture is frozen transfer to a freezer safe container and freezer for freezer safe container and freezer for up up to 1 week. to 1 week. TIP TIP To make this recipe without using To make this recipe without using the eggwhite we recommend the eggwhite we recommend using the manual setting and using the manual setting and allow approximately 60 minutes allow approximately 60 minutes for churning. Quantities can be for churning. Mixture will make increased to 1 cup sugar, 1 cup water, approximately 700ml sorbet once 500g raspberries, 2 tablespoons churned. lime juice. Mixture will make approximately 1 litre sorbet once churned.

36 Frozen Yogurt

Quick frozen Yogurt Banana Frozen Yogurt Makes approximately 1 litre Makes approximately 1 litre Ingredients Ingredients 750g flavoured yogurt of your choice 1 ½ cups mashed ripe bananas (about 3 large) 2 teaspoons lemon juice METHOD 2 cups vanilla yogurt 1. Place yogurt into the ice cream bowl. Set 1-2 tablespoons honey, to taste ice cream maker to desired setting and churn. METHOD 2. Once mixture is frozen transfer to a 1. Combine banana, lemon juice, yogurt freezer safe container and freezer for up and honey into the ice cream bowl. Set to 1 week. ice cream maker to desired setting and churn. Yogurt Berry Freeze 2. Once mixture is frozen transfer to a Makes approximately 1 litre freezer safe container and freezer for up to 1 week. Ingredients 500g fresh strawberries Lemon Honey Frozen Yogurt 2 cups natural yogurt Makes approximately 1 litre ½ cup caster sugar Ingredients METHOD L cup lemon juice 1. Blend or process strawberries until ¼ cup honey pureed. Remove seeds if desired by 2½ cups vanilla yogurt pushing through a fine sieve. METHOD 2. Combine strawberries, yogurt and sugar into the ice cream bowl. Set ice cream 1. Combine lemon juice and honey in a maker to desired setting and churn. small saucepan. Cook over a low heat 3. Once mixture is frozen transfer to a until the honey has melted. Remove freezer safe container and freezer for up from heat. Refrigerate until cold. to 1 week. 2. Combine honey mixture and yogurt in a jug; mix well. Pour mixture into the ice cream bowl. Set ice cream maker to desired setting and churn. 3. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

37 Notes

38 NOTes

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