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21 ninjakitchen.co.uk20
Dairy Free,
Light Chocolate
Ice Cream
DIRECTIONS
1. Place all ingredients into jug of
a blender.
2. Blend ingredients on high until
completely blended.
3. Pour base into empty tub. Place lid on
tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid
from tub. Please use the Quick Start
Guide for assembly and processing
information.
5. Select LIGHT ICE CREAM.
6. Once processing is complete, add
mix-ins or remove ice cream from tub
and serve immediately.
INGREDIENTS
250ml oat cream
120ml oat milk
1 teaspoon vanilla extract
2 tablespoons cocoa powder
3 pitted dates
3 tablespoons light agave syrup
TOOLS NEEDED
Blender
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
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Light
Ice Cream
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
Vanilla Bean Gelato
Gelato
FREEZE TIME
24 HOURS
It is important to stay within the 74°C–79°C range.
The eggs should reach at least 74°C for them to be
food safe but will curdle and scramble if overcooked.
Additionally, cooking to this temperature range
integrates the sugar and thickens the mixture,
resulting in smoother texture.
TIP
Can substitute vanilla extract if preferred, instead of
vanilla pod or vanilla bean paste.
TIP
Use if crumbly for a creamier
result, if not adding mix-ins.
DIRECTIONS
1. Place egg yolks, golden syrup and sugar
into a small saucepan and whisk until fully
combined and sugar is dissolved.
2. Add double cream, milk and vanilla pod to
saucepan and stir to combine.
3. Place saucepan on hob over medium heat,
stirring constantly with a whisk or silicone
spatula. Cook until temperature reaches
74-79°C on an instant-read thermometer.
4. Remove base from heat and pour through
a fine-mesh sieve into an empty tub. Place
tub into an ice bath. Once cooled, place lid
on tub and freeze for 24 hours.
5. Remove tub from freezer and remove lid
from tub. Please use the Quick Start Guide
for assembly and processing information.
6. Select GELATO.
7. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
INGREDIENTS
4 large egg yolks
1 tablespoon golden syrup
55g caster sugar
250ml double cream
90ml whole milk
1 whole vanilla pod,
split in half lengthwise, scraped
or 1 teaspoon vanilla bean paste
TOOLS NEEDED
Small saucepan
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
PREP: 5 MINUTES
COOK TIME: 7-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
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