15
16
Variations to this recipe:
(Quick Mix Vanilla)
Choc-Nut Praline
Ice-cream
Makes approx. 1.25 litres
Cooking & Prep time:
30 m chilling time
1 quantity Quick Mix Vanilla Ice-Cream
1 cup (220g) caster sugar
½ cup (125ml) water
½ cup (100g) dark chocolate, chopped finely
¼ cup (35gm) toasted flaked almonds
1. Follow steps 1-4 for Quick 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 5 minutes. Sprinkle
chocolate over hot toffee, spreading with a
spatula as chocolate melts, to completely
cover toffee. Sprinkle with almonds;
refrigerate for approximately 20 minutes
or until set. Break choc-nut praline into
shards; pulse in a food processor until
coarsely chopped.
4. Once the ice cream is finished stir through
1 cup of the praline mixture; stir to
combine. Spoon into a plastic container;
cover and freeze until firm.
5. Sprinkle the remaining choc-nut praline on
top of ice-cream when serving.
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:
10 m chilling time
1 quantity Quick Mix Vanilla Ice Cream
1 cup (50g) mini marshmallows
100g dark chocolate, chopped coarsely
¼ cup (20g) shredded coconut, toasted
1. Follow steps 1-4 for Quick 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
creams
recipe
can
also
be
used
for
this
recipe
.
Recipes
continued
Mango Ice Cream
Makes approx. 1 litre
Cooking & Prep time:
40 m chilling time
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. 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
Cooking & Prep time:
50 m chilling time
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 adding strawberry mixture in step
6. Omit vanilla bean.
2. To make strawberry mixture process
strawberries in a food processor until
smooth. Press mixture though 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 reduced to 1
cup. Transfer to a heatproof bowl or jug;
chill for 4-6 hours or overnight.
4. Once custard is cold; stir through
strawberry mixture and chill until ready to
churn.
Choc Hazelnut Ice Cream Makes approx. 900ml
Cooking & Prep time:
35 m chilling time
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, heating 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
Cooking & Prep time:
5 m chilling time
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 Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
4. Mixture will be ready once the paddle
starts to rotate in the other direction.
Recipes
continued
