9
8
RECIPES
Old Fashioned Vanilla Ice Cream
300ml milk
Pinch of salt
5cm piece vanilla bean or 1 tsp vanilla essence
1 egg beaten
250ml cream
1. Combine the milk, salt, sugar and vanilla
bean in a saucepan.
2. Cook over a medium heat, stirring
frequently until the mixture nearly boils.
DO NOT allow to boil. Reduce the heat to
low and remove.
3. Gradually stir in about half of the milk
mixture into the egg.
4. Add egg mixture back into the remaining half
of milk.
5. Cook over a low heat, stirring constantly
until mixture slightly thickens. Remove from
the heat and allow cooling.
6. Place in the fridge and chill thoroughly-
preferably over night.
7. Remove the vanilla bean and add cream,
mixing with a wire whisk.
8. Pour into the canister with the whisk
rotating and allow to churn and freeze for
20 minutes.
Creamy Chocolate Ice Cream
120g chocolate drops
1/2
cup caster sugar
250ml milk
2 egg yolks
250ml cream
1. Place the chocolate, sugar and half the milk
into a saucepan and heat gently until the
chocolate melts.
2. Combine remaining milk and eggs and add to
the chocolate mixture. Bring the mixture
gently to the boil, stirring constantly.
3. Remove from the heat.
4. Place in the fridge and allow to chill
thoroughly, preferably overnight.
5. Add the cream and mix with a wire whisk.
6. Pour into the canister with the whisk
rotating and allow to churn and freeze until
the desired consistency is achieved. Check
after 15 minutes.
Honey Ice Cream
300ml milk
200g honey
2 egg yolks
Pinch of salt
200ml cream
1. Place the milk and honey into a saucepan and
heat gently.
2. Whisk the egg yolks and salt together and
add to the milk mixture.
3. Stir continually over a medium heat until just
boiling, remove immediately and allow to
cool.
4. Place in the fridge and allow to chill
thoroughly- preferably overnight. Add cream
and mix with a wire whisk.
5. Pour into the canister with the whisk
rotating and allow to churn and freeze until
the desired consistency is achieved. Check
after 15 minutes.
Decorate your ice-cream with hundreds and
thousands, flakes, fruit or chocolate topping.
RECIPES
Easy Vanilla Ice Cream
300ml milk
250ml double cream
1/2
cup caster sugar
Pinch salt
1/2
tsp vanilla essence
1. Combine the milk, cream and vanilla essence
in one mixing bowl. Slowly add the sugar
while mixing the ingredients until all the
sugar has been added and has dissolved.
2. Place in the fridge until completely chilled-
preferably overnight.
3. Pour into the canister with the whisk
rotating and allow churning and freezing for
20 minutes.
Strawberry Ice Cream
250g fresh strawberries, washed and hulled
3 egg yolks
3/4
cup castor sugar
350ml cream
200ml milk
1. Place all ingredients in a blender or food
processor and process until smooth.
2. Place in the fridge and chill thoroughly-
preferably overnight.
3. Pour into the canister while the whisk is
rotating and allow to churn and freeze until
the desired consistency is achieved. Check
after 15 minutes.
NOTE: Retain 3-4 strawberries from the
pureeing process, chop into small pieces and
add at the final churning stage.
CARE AND CLEANING
1. Switch the appliance off using the On/Off
switch and disconnect the plug from the
power outlet.
2. Remove the lid, motor, and whisk.
3. Remove the paddle and tap by twisting it to
the left and pulling it straight down.
4. Remove the canister by pushing it upwards
from underneath.
5. Wash the paddle and tap, drip tray, lid,
whisk and canister in warm soapy water. Do
not wash any part of the appliance in a
dishwasher.
Never immerse the base,
motor, cord set or plug in water or
liquid of any kind.
6. Clean all other parts of the appliance with
damp almost dry cloth. Polish dry with a soft
clean cloth.
7. Ensure that the ‘o’ ring is fitted to the base
of the canister after cleaning and before use.
CAUTION:
• Do not immerse the motor, lid, cord set
or plug in water or any other liquid.
• Do not clean any part of the appliance
in a dishwasher.
• Do not use harsh or abrasive cleaners
on the appliance.
Summary of Contents for BP02
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