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Recipes
EN
VANILLA ICE CREAM
250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml
whipping cream (35% fat content), 1 teaspoon vanilla extract.
• Gently heat the milk in a small saucepan until hot but not boling. Meanwhile
beat the eggs and sugar in a jug using a whisk.
• Slowly pour the hot milk onto the egg and sugar mixture while stirring.
• Pour the mixture in the saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
• Allow to cool at room temperature, then add the unwhipped cream and
vanilla extract and mix.
• Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
Variations:
• Dissolve 2 teaspoons of instant coffee in the hot milk.
• Replace the vanilla with 2 teaspoons of mint syrup (type used for cocktails).
CHOCOLATE ICE CREAM
250 ml full cream milk (3.5% fat), 100 g caster sugar, 25 g unsweetend cocoa
powder, 1 medium egg, 450 ml whipping cream (35% fat content), 1 teaspoon
vanilla extract.
• Beat the eggs and sugar in a bowl, then whisk in the milk.
• Pour the mixture into a saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
• Sprinkle in the cocoa powder stirring all the while until the mix becomes
smooth. Sieve or process in a blender to remove any lumps.
• Allow to cool at room temperature.
• Stir in the unwhipped cream and vanilla extract.
• Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
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• Defrosted or partially defrosted ice cream must never be re-
frozen.
• Ice cream or sorbet that contains raw or partially cooked
eggs should not be given to young children, pregnant
women, the elderly or people who are generally unwell.
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