Gastroback 42909 Smart Ice Cream Advanced Automatic - Manual (Page 25)

55
mint chocolate gelato
Makes approximately 1 litre
Ingredients
1½ cups milk
½ cup pouring cream
120 g good quality dark chocolate, chop-
ped
2 - 3 drops peppermint essence
5 egg yolks
1 /
3
cup caster sugar
60 g good quality dark chocolate, finely
chopped (extra)
method
1.
Place milk, chocolate and peppermint
essence into a medium heavy-based sauce-
pan. Heat until chocolate has melted and
mixture just starts to simmer.
2.
Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once chocolate
mixture is hot, slowly whisk into the egg mix-
ture.
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.
Pour mixture into ice cream bowl. Set ice
cream maker to desired setting and churn.
6.
Add extra finely chopped chocolate once
machine specifies to add in add-inns.
7.
Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Passionfruit gelato
Makes approximately 1 litre
Ingredients
2 cups milk
½ cup pouring cream
½ teaspoon vanilla extract
5 egg yolks
½ cup caster sugar
2 - 3 passionfruit
method
1.
Place milk, cream and vanilla extract into
a medium heavy-based saucepan. Heat until
mixture just starts to simmer.
2.
Meanwhile beat egg yolks and sugar in a
bowl until pale and thick. Once milk mixture
is hot, slowly whisk 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.
Pour mixture into ice cream bowl with
passionfruit pulp. Set ice cream maker to
desired setting and churn.
6.
Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
SorBet
Lemon Sorbet
Makes approximately 1 litre
Ingredients
¾ cup sugar
1½ cups water
¾ cup fresh lemon juice, chilled
1 small egg white, lightly beaten
method
1.
Combine sugar and water in a saucepan
over a low heat. Cook, stirring, until the su-
gar has dissolved. Increase heat and simmer
for 2 minutes. Remove from heat and allow
to cool. Refrigerate until needed.
2.
Pour sugar syrup, lemon juice and egg
white into ice cream bowl. Set ice cream
maker to desired setting and churn.
3.
Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.