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Gastroback 42909 Smart Ice Cream Advanced Automatic User Manual

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2.

Meanwhile beat egg yolks and sugar in

a bowl until pale and thick. Once chocolate

mixture is hot, slowly whisk chocolate into

the egg mixture.
3.

Clean saucepan and return mixture back

to a low heat. Stir constantly with a wooden

spoon until mixture has thickened and coats

the back of the spoon (see tips for better ice

cream making).
4.

Pour mixture into a heatproof bowl, co-

ver and refrigerate until well chilled. Once

chilled pour into ice cream bowl.
5.

Set ice cream maker to desired setting

and churn.
tip: For a bigger chocolate treat add ¼ cup

grated dark chocolate once machine speci-

fies to add in mix-ins.
6.

Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

Strawberr y and rhubarb Ice cream

Makes approximately 1 litre
Ingredients

cups pouring cream

½

cup milk

4

eggs yolks

1

/

3

cup caster sugar

Fruit mixture Ingredients

250g fresh strawberries

200g rhubarb, cut into 2cm pieces

¼ cup caster sugar

method
1.

To make the ice cream base, place cream

and milk into a medium heavy-based sauce-

pan. Heat until mixture just starts to simmer.
2.

Meanwhile beat egg yolks and sugar in a

bowl until pale and thick. Once cream mix-

ture is hot, slowly whisk cream into the egg

mixture.
3.

Clean saucepan and return mixture back

to a low heat. Stir constantly with a wooden

spoon until mixture has thickened and coats

the back of the spoon (see tips for better ice

cream making).
4.

Pour mixture into a heatproof bowl, cover

and refrigerate until well chilled.
5.

To make fruit base, blend strawberries

until smooth then push through a fine sieve

to remove seeds. Place strawberry puree,

rhubarb and sugar into a small saucepan;

stir over a low heat until the sugar has dis-

solved. Increase heat and simmer, stirring

occasionally until the mixture has reduced

to 1 cup. Do not over stir or the rhubarb

will break down too much. Refrigerate until

cold.
6.

Once both mixtures and cold gently fold

together before churning.
7.

Pour into ice cream bowl. Set ice cream

maker to desired setting and churn.
8.

Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

apple crumble Ice cream

Makes approximately 1 litre
Ingredients

cup pouring cream

¾

cup milk

½

cup sweetened condensed milk

¼

teaspoon ground cinnamon

apple mixture Ingredients

1

granny smith apple, peeled, cored

and thinly sliced

2

tablespoons caster sugar

1

tablespoon water

crumble Ingredients

¼

cup plain flour

2

tablespoons soft brown sugar

¼

teaspoon baking powder

1

tablespoon rolled oats

40 g

unsalted butter

method
1.

To make the crumble: Preheat oven to

200°C. Line a baking tray with baking pa-

per. Combine crumble ingredients in a bowl