Sunbeam Gelateria GL8200, Instruction Booklet, Page: 16 / 28

14
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Recipes (continued)
Variations to basic vanilla ice-cream 2:
Coffee Ice-cream Makes 850ml
1 quantity basic vanilla ice-cream 2
60ml strong fresh espresso
1. Follow steps 1-7 for basic vanilla ice-
cream 2, on page 13. Heating the coffee
with the cream and milk.
2. Omit vanilla bean.
Mango Ice-cream Makes approx. 1 litre
1 quantity basic vanilla ice-cream 2
300g fresh or frozen mango flesh, pureed
1. Follow steps 1-7 for basic vanilla ice-
cream 2, on page 13. Omit vanilla bean.
2. Once custard is cold, stir through mango
puree and chill until ready to churn.
Strawberry Ice-cream Makes approx. 1 litre
1 quantity basic vanilla ice-cream 2
500g strawberries, hulled
¼ cup (55g) caster sugar
1. Follow steps 1-7 for basic vanilla ice-
cream 2, on page 13. Add strawberry
mixture in step 6. Omit vanilla bean.
2. To make strawberry mixture process
strawberries in a food processor until
smooth. Press mixture through a fine
sieve; discard seeds.
3. Place strawberry puree and extra sugar
in a saucepan and stir over a low heat
until the sugar has dissolved. Increase
heat and boil, stirring occasionally, for
about 8 minutes or until the mixture has
reduced to 1 cup. Transfer to a heatproof
bowl or jug; chill for several hours.
4. Once custard is cold; stir through
strawberry mixture and chill until ready
to churn.
Choc Hazelnut Ice-cream Makes approx. 900ml
1 quantity basic vanilla ice-cream 2
¼ cup chocolate hazelnut spread
4 Ferrero Rocher Chocolates
1. Follow steps 1-7 for basic vanilla ice-
cream 2, on page 13. Heat the hazelnut
spread with the cream and milk. Omit
vanilla bean.
2. Place chocolates into a small clean
plastic bag and crush with a mallet or
rolling pin. Add to the custard mixture
through the pouring hole when churning.
Quick Mix
Vanilla Ice-cream
Makes approx. 1 litre
1½ cups (375 ml) milk
200g condensed milk
¾ cup (180ml) cream
1 teaspoon vanilla essence
1. Combine milk, condensed milk, cream
and vanilla essence together in a bowl;
mix well.
2. Refrigerate mixture until completely
chilled.
3. Position the Automatic Ice-Cream Maker
as directed on pages 6-8. Turn unit on;
add mixture through the pouring hole.
4. Mixture will be ready once the paddle
starts to rotate in the other direction,
this will take about 35 minutes.