Recipes
RECIPE TIPS
– READ BEFORE YOU
START
Some recipes use ingredients that need pre-
cooking. Please ensure they are cooled
overnight or over an ice-bath prior to adding
to the mixture.
Low fat ice cream may be made by
substituting lower fat milk as well as a higher
quantity of milk to cream. Note the higher fat
content increases the creaminess of the
frozen dessert. Using lower fat substitutes
may change the texture and the taste of the
provided recipe. Ensure you use the same
quantity of liquid the recipe asks for ie if the
recipe asks for 2 cups of cream you may use
1 cup cream and 1 cup milk.
Any recipe can be altered to your taste by
adding additional ingredients. As an
example, plain vanilla ice cream can have
crushed biscuits added to create cookies and
cream, substitute the vanilla essence for
peppermint and add chopped up after dinner
mints or add marshmallows, chocolate and
chopped nuts for rocky road. Note the added
ingredients should never exceed ¾ cup and
the size of any additives should be no larger
than a chocolate chip.
BASIC VANILLA ICE CREAM
(A good basic ice cream that can be altered
to create any number of flavours)
Ingredients:
1 ½ cups full cream milk
1 cup white sugar
3 cups cream
1 tablespoon vanilla essence
Method:
In a mixing bowl add the milk and the sugar
and mix with a hand mixer on low speed until
the sugar is dissolved. Add all other
ingredients and mix to combine.
Assemble the ice cream maker and turn on.
Pour the mixture into the freezer bowl and let
it mix until thickened. This will take about 30-
35 mins.
Any additional ingredients can be added 5
mins prior to completion by adding through
the top spout.
The ice cream will have a soft-serve
consistence. If a firmer consistency is
desired, put it into a plastic container and
freeze for at least 3 hours.
STRAWBERRY ICE CREAM
Ingredients:
1 ½ cups full cream milk
1 ½ cups white sugar
3 cups cream
2 tsp vanilla essence
3 cups fresh strawberries with stems
removed and chopped
3 tablespoons lemon juice
Method:
In a small bowl combine the strawberries,
lemon juice and ½ cup sugar. Stir gently and
sit for 2 hours. Strain the berries and retain
the juice. Mash the berries.
In a mixing bowl combine the milk and the
remaining sugar and mix with a hand mixer
on low speed until the sugar is dissolved.
Add the cream, strawberry juice, strawberries
and vanilla and mix to combine.
Assemble the ice cream maker and turn on.
Pour the mixture into the freezer bowl and let
it mix until thickened. This will take about 30-
35 mins.
Any additional ingredients can be added 5
mins prior to completion by adding through
the top spout.
The ice cream will have a soft-serve
consistence. If a firmer consistency is
desired, put it into a plastic container and
freeze for at least 3 hours.
Note: This recipe can be altered to
accommodate most fresh fruit.
