Mistral Igloo, Manual, Page: 9 / 12

9
Praline almond fudge ice-cream
1 ⁄
2
cup brown sugar
pinch salt
350ml milk
1 egg, beaten
250ml cream
2 teaspoons vanilla essence
1 ⁄
2
cup slivered almonds
1 tablespoon butter
1
⁄
3
cup chocolate fudge topping
Combine sugar, salt and milk in a saucepan.
Cook over medium heat until mixture begins to boil
around the edges.
Gradually add half the milk to the beaten egg,
stirring constantly. Pour egg mixture back into
remaining milk and continue to cook for 1 minute,
stirring constantly. Allow to cool.
Refrigerate and chill, preferably overnight.
Add cream and vanilla to chilled mixture, stirring to
combine.
Saute almonds in butter over a low heat for 5
minutes, allow to cool completely before adding to
mixture.
Pour into the freezer canister and allow to churn and
freeze. During final churning stage, pour chocolate
fudge into the canister and allow to combine with
the ice-cream.
Plum pudding ice-cream
1 cup dried mixed fruit
1 tablespoon sherry or brandy
2 egg yolks
1 ⁄
2
cup castor sugar
150ml milk
250ml cream
1 teaspoon mixed spice
1
⁄
4
teaspoon cinnamon
1
⁄
4
teaspoon nutmeg
pinch salt
Allow fruit to soak in sherry or brandy for 1 hour.
Beat egg yolks and sugar together until fluffy. Stir in
milk, cream, spices, salt and dried fruits.
Pour into the freezer canister and allow to churn and
freeze.
On completion serve on its own or spoon mixture
into a foil-lined bowl, cover and place in a freezer for
4 hours before turning the ice-cream out onto a
platter and serving sliced with fresh berries.