13
2. Refrigerate mixture until completely
chilled.
3. Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
4. When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready.
Variations to this recipe:
(Easy Mix Vanilla)
Choc-Honey Comb
Praline Ice Cream
Makes approx. 1.25 litres
Cooking & Prep time:
20 m chilling time
1 quantity easy mix vanilla ice cream
1 cup (220g) caster sugar
½ cup (125ml) water
½ cup (100g) honey comb chocolate
¹⁄³
cup (75gm) honey comb, chopped
1. Follow steps 1-4 for easy mix vanilla ice
cream.
2. Meanwhile, combine sugar and water in a
small heavy-based saucepan; stir over low
heat until sugar dissolves. Increase heat;
boil, uncovered, without stirring, about 10
minutes or until syrup is a deep golden
colour.
3. Pour toffee mixture into a 20cm x 20cm
square pan; stand for 5 minutes. Sprinkle
honey comb chocolate over hot toffee.
Refrigerate for approximately 20 minutes
or until set. Break praline into shards;
pulse in a food processor until coarsely
chopped.
4. Once the ice cream is finished stir through
1 cup of the honey comb praline mixture;
stir to combine. Spoon into a plastic
container; cover and freeze until firm.
Tip:
The basic vanilla ice cream recipes can
also be used for this recipe
.
Rocky Road Ice Cream Makes approx. 1.2 litres
Cooking & Prep time:
20 m chilling time
1 quantity easy mix vanilla ice cream
1 cup (50g) mini marshmallows
100g dark chocolate, chopped coarsely
¹⁄³
cup shredded coconut, toasted
1. Follow steps 1-4 for easy mix vanilla ice
cream.
2. Combine marshmallow, chocolate, coconut
in a large bowl.
3. Once the ice cream is finished stir through
the marshmallow mixture. Spoon into a
plastic container; cover and freeze until
firm.
Tip:
The basic vanilla ice cream recipes can
also be used for this recipe
.
Recipes (continued)