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Black & Decker Glacier Manual page 11

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PRESERVED GINGER ICE-CREAM
2 Egg Yolks
Vi cup Brown Sugar
300ml Milk
200ml Cream
62.5gm preserved or glace Gi n ger chopped finely [Vi x 125gm pack)
Beat the egg yolks and sugar together thoroughly and then gradually add the milk and cream
beating all the time. Blend in the chopped ginger. Pour into a saucepan and bring to the boil
slowly over a moderate heat. Remove from the heat, allow to cool and pour into the ice-cream
maker. Churn for 20 minutes.
MACAROON FLAVOURED ICE-CREAM
150gm Macaroons (coconut flavoured biscuits)
2 Egg Yolks
Vi cup Sugar
200ml Cream
250ml Milk
10gm sachet Oetker Vanilla flavouring
or
1 teaspoon Vanilla Essence
Beat the egg yolks and sugar together, add the cream and milk, blending the mixture thoroughly.
Finely chop the macaroons and blend into the mixture, add vanilla. Pour into the icecream maker
and churn for 20 minutes.
Chocol a te Chi p or Chocolate Ripple may be used in place of macaroons.
FRUIT FLAVOURED ICE-CREAM
400gm Fresh Fruit-Melon, Watermelon, Apricots, Cherries
Vi cup Sugar
100ml Cream
100ml Milk
1 Egg White-partly whisked
Few drops of Lemon Juice
Thoroughly blend the fruit, sugar and cream. Add the milk, the whisked egg white and drops of
l e mon juice and blend together. Pour into the icecream maker and churn for 20 minutes.
A 425gm can of undrained fruit such as Apricots, Pears, Peaches etc., may be used instead of
fresh fruit, but it will be necessary to reduce the sugar to about 2 tablespoons depending on the
fruit used.

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