Sunbeam Oskar LC7600C, Инструкция пользователя

Страница: 32 / 36

32
Recipes continued
Vanilla Bean Ice Cream Makes about
1 litre
1 cup (250ml) milk
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped
5 egg yolks
110g caster sugar
1. Heat milk, cream, vanilla bean and seeds
in a saucepan until almost boiling.
2. In a large bowl whisk yolks and sugar until
well combined.
3. Whisk hot milk mixture into yolk mixture
until well combined.
4. Return mixture to cleaned saucepan and
cook over a low heat without boiling until
the mixture has thickened and coats the
back of a wooden spoon; remove vanilla
bean. Cool to room temperature.
5. Place mixture into a lamington pan, cover
and freeze until almost set.
6. Remove mixture from freezer and spoon
into the processing bowl fitted with the
universal ‘s’ blade . Process mixture until
smooth.
7. Pour mixture into a loaf pan, cover and
freeze until firm.
Fresh Pineapple and Makes
Mint Sorbet approx. 1 litre
‘You will need 1 pineapple for this recipe.’
1 cup (250ml) water
1 cup (220g) caster sugar
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1. Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and allow to cool at room temperature
before refrigerating for a few hours or until
cold.
2. Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
3. Pour mixture into a lamington pan, cover
and freeze until almost set.
4. Remove mixture from freezer and spoon
into the processing bowl fitted with the
universal ‘s’ blade , and process mixture
until smooth.
5. Pour mixture into a loaf pan, cover and
freeze until firm.