MAGIMIX Glacier 1.1 Instructions For Use Manual page 30

Coffee ice cream
Preparation: 20 min
600ml (1 pint) whipping cream
4 egg yolks
100g (4 oz.) caster sugar
3 tablespoons coffee powder (or 40ml expresso coffee)
1. Pour the cream into a saucepan and bring to the boil�
2. Beat the egg yolks and sugar together in a bowl�
3. Pour the hot cream over the egg yolk and sugar mixture while continuing to beat�
4. Return to the saucepan and simmer, stirring continuously, until the mixture thickens
and coats the back of your spoon�
5. Dissolve the coffee powder in 3 tablespoons of hot water and stir into the mixture�
6. Chill for 4-6 hours in the fridge�
7. Once the mixture is thoroughly chilled, switch your
ice cream maker on� Pour the mixture in through the
opening� Freeze-churn for 20-30 minutes, until the
mixture reaches the desired consistency�
8. Serve your ice cream straightaway, or store in your
freezer in a suitable container�
Rum and Raisin Ice Cream
Preparation: 20 min
3 tablespoons rum
75g (3 oz.) raisins
600ml (1 pint) whipping cream
4 egg yolks
100g (4 oz.) caster sugar
1. Soak the raisins in the rum for a few hours, preferably overnight�
2. Pour the cream into a saucepan and bring to the boil�
3. Beat the egg yolks and sugar together in a bowl�
4. Pour the hot cream over the egg yolk and sugar mixture while continuing to beat�
5. Return to the saucepan and simmer, stirring constantly, until the mixture starts to
thicken and coats the back of the spoon�
6. Chill for 4-6 hours in the fridge�
7. Stir the raisins and rum into the mixture�
8. Switch your ice cream maker on� Pour the mixture in through
the opening� Freeze-churn for 25-30 minutes, until the
mixture reaches the desired consistency�
9. Serve your ice cream straightaway, or store in your freezer
in a suitable container�
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Resting time: 4-6 hours in the fridge
Resting time: 4-6 hours in the fridge