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Vanilla Ice-Cream; Chocolate Ice Cream - Black & Decker Glacier Manual

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VANILLA ICE-CREAM
1 Stick of Vanilla or 1 teaspoon Vanilla Essence
350ml Milk
200ml Cream
3 Egg Yolks
3
/4 cup Sugar
Wash vanilla stick and divide it lengthwise to assist the release of the flavour. Combi n e the milk
and cream thoroughly and then add the vanilla sticks. Pour the mixture into a small pan and bring
to the boil, then remove from the heat and let it cool slightly. Meanwhile beat the egg yolks
together with the sugar until foamy. Remove the vanilla sticks. Add the lukewarm milk to the
beaten eggs a little at a time and blend in. Return the mixture to the saucepan and place on a
moderate heat, stirring continuously and without bringing it to the boil. When the mixture starts
to cling to the spoon, remove from heat, leave to cool, then stir in the vanilla essence if using
instead of vanilla stick. Pour into icecream maker and churn for 30 minutes.
CHOCOLATE ICE CREAM
100gm Cooki n g or Dark Chocolate
3
/4 cup Sugar
300ml Milk
200ml Cream
3 Egg Yolks
Vi teaspoon Vanilla Essence
Melt the chocolate and sugar in half the milk. Combi n e the remaining milk, cream & egg yolks
thoroughly and then add to the melted chocolate mixture and gently bring to the boil stirring
constantly. Remove from the heat, blend in the vanilla essence and allow to cool. Pour into ice-
cream maker and churn for 30 minutes.
NATURAL STRAWBERRY ICE-CREAM
250gm Fresh Strawberries (1 punnet)
3
A cup Sugar
3 Egg Yolks
300ml Cream
250ml Milk
Wash and remove hulls from strawberries. Cut into pieces and blend together with all other
ingredients. Pour mixture into icecream maker and churn for 30 minutes.
For a smoother mixture, puree the strawberries and sugar before blending with the other
ingredients.

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