12
RECIPES
Please note that all spoon measurements are standard metric, so 1 tsp is 5ml and 1 tbsp is
15ml. We recommend using a set of measuring spoons for accurate results.
There is a measuring cup included, to use to measure out the recipes below,
1 cup is 250ml.
VANILLA ICE CREAM – Makes approx. 1 Litre
Ingredients
Quantity
Whole milk
1 cup
Granulated sugar
¾ cup
Double cream
2 cups
Vanilla extract
To taste
WHAT YOU DO
Whisk the milk and granulated sugar in a medium bowl, using a hand mixer or a whisk,
until the sugar has dissolved. Usually about 1 – 2 minutes on low speed.
Stir in the double cream and vanilla to taste.
Turn the appliance on, pour mixture into the removable bowl through refill lid and let mix
until thickened, about 50 – 60 minutes.
VARIATIONS:
Mint Chip:
Replace the vanilla with 1 to 1½ teaspoons pure peppermint extract (to
taste). Chop about 110g of dark chocolate bar into tiny uneven pieces. Add the chopped
chocolate during the last 5 minutes of freezing.
Butter Pecan:
Melt a slice of unsalted butter in a skillet. Add 1 cup roughly chopped
pecans and 1 teaspoon kosher salt. Cook over medium-low heat, stirring frequently until
the pecans are lightly browned. Remove from the heat, strain (the butter will have a pecan
flavour and may be reserved for another use). Allow the pecans to cool completely. Add
the toasted buttered pecans during the last 5 minutes of freezing.
Cookies & Cream:
Add ¾ cup coarsely chopped cookies during the last 5 minutes of
freezing.
