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42
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RECIPES
VANILLA ICE CREAM
250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat
content), 1 teaspoon vanilla extract.
Gently heat the milk in a small saucepan until hot but not boling. Meanwhile beat the eggs and sugar
in a jug using a whisk.
Slowly pour the hot milk onto the egg and sugar mixture while stirring.
Pour the mixture in the saucepan and heat gently, without boiling, stirring constantly until it thickens
slightly and coats the back of a spoon.
Allow to cool at room temperature, then add the unwhipped cream and vanilla extract and mix.
Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
Variations:
Dissolve 2 teaspoons of instant coffee in the hot milk.
Replace the vanilla with 2 teaspoons of mint syrup (type used for cocktails).
CHOCOLATE ICE CREAM
250 ml full cream milk (3.5% fat), 100 g caster sugar, 25 g unsweetend cocoa powder, 1 medium egg, 450
ml whipping cream (35% fat content), 1 teaspoon vanilla extract.
Beat the eggs and sugar in a bowl, then whisk in the milk.
Pour the mixture into a saucepan and heat gently, without boiling, stirring constantly until it thickens
slightly and coats the back of a spoon.
Sprinkle in the cocoa powder stirring all the while until the mix becomes smooth. Sieve or process
in a blender to remove any lumps.
Allow to cool at room temperature.
Stir in the unwhipped cream and vanilla extract.
Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
COCONUT ICE CREAM
250 ml full-cream milk (3.5% fat), 150 g caster sugar, 2 medium eggs, 450 ml whipping cream (35%
fat), 40 g dessicated coconut, 1/2 teaspoon vanilla extract
Beat the eggs and sugar in a bowl, then whisk in the milk.
Pour the mixture into a saucepan and heat gently, without boiling, stirring constantly until it thickens
slightly and coats the back of a spoon.’
Allow to cool at room temperature and stir in the coconut, unwhipped cream and vanilla.
Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
TART LEMON AND YOGHURT ICE CREAM
300 g natural yoghurt, 3 tablespoons (45 ml) of double cream (42% fat), 200 g caster sugar, 250 ml lemon
juice (about 6 lemons).
Thoroughly mix the yoghurt, cream and sugar until the sugar has been completely dissolved.
Add the lemon juice while stirring.
Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to
firm up.
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