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11
1 cup fresh orange juice
1 tablespoon agave nectar (optional)
Fresh mint leaves to serve
1. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the fresh fruit
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, put the mango into the
frozen freezer bowl.
2. Churn the mango for about 5 minutes, to allow the
mango to break down and become smooth, and
then add the remaining ingredients.
3. Allow to churn until a slushy consistency, an
additional 1 to 2 minutes. Serve immediately in
chilled glasses with mint sprig and a straw.
Frozen Fruit & Yoghurt Smoothie
If you have any leftover frozen fruit from the recipes
above? Blend it up to make a cool smoothie.
Makes about 3 cups
1 cup natural Greek style yoghurt
2 cups frozen fruit mixture (choose your favou
-
rite recipe or blend)
1. Put all ingredients, in the order listed, into a blender
jug. Run on High until fully blended.
2. Serve immediately in chilled glasses.
Simple Vanilla Ice Cream
This ice cream can easily be dressed up
by adding your favourite berries, passionfruit
or chopped honeycomb.
Makes about 3 cups
180ml full cream milk
½ cup caster sugar Pinch salt
375ml thickened cream
1½ teaspoons vanilla extract
1. I n a medium bowl, combine the milk, sugar and salt
mix using a hand mixer or whisk on low speed until
the sugar is dissolved. Stir in the cream and vanilla.
Cover and refrigerate a minimum of 2 hours,
preferably overnight. Whisk mixture together again
before continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thickened,
about 20 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired,
transfer the ice cream to an airtight container and
place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Double Chocolate Ice Cream
For the chocolate lover.
Makes about 5 cups
¾ cup cocoa powder, sifted
¼ cup caster sugar
cup packed light or dark brown sugar Pinch salt
250ml full cream milk
250ml thickened cream
½ tablespoon vanilla extract
½ cup Hot Fudge Sauce, warm
(see recipe, page 16)
1. In a medium bowl, combine the cocoa, sugars and
salt. Add the milk and mix using a hand mixer or
whisk on low speed, beat to combine until the
cocoa and sugars are dissolved. Stir in the cream
and vanilla. Cover and refrigerate at least 2 hours,
preferably overnight. Whisk mixture together again
before continuing.
2.
Assemble the paddle holder of the
Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
paddle. Place in freezer bowl and turn the unit on.
While the unit is running, pour the mixture into the
frozen freezer bowl. Allow to churn until thick, about
18 to 20 minutes. Just before finishing, add the Hot
Fudge Sauce and allow to mix into the churning ice
cream for about 1 minute. Turn unit off. The ice cream
will have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Variation – use ½ cup warmed store brought thick
caramel sauce instead of fudge sauce.
Espresso Choc Chip Ice Cream
Serve with whipped cream to really indulge.
Makes about 3 cups
1 recipe Simple Vanilla Ice Cream (see recipe,
page 12)
1 tablespoon cornflour
1 tablespoon instant espresso coffee
cup dark or milk chocolate chips
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