Sunbeam Oskar Professional LC7600C Instruction Booklet page 32

Recipes continued
Vanilla Bean Ice Cream
1 cup (250ml) milk
2 cups (500ml) thickened cream
1 vanilla bean, seeds scraped
5 egg yolks
110g caster sugar
1.Heat milk, cream, vanilla bean and seeds
in a saucepan until almost boiling.
2.In a large bowl whisk yolks and sugar until
well combined.
3.Whisk hot milk mixture into yolk mixture
until well combined.
4.Return mixture to cleaned saucepan and
cook over a low heat without boiling until
the mixture has thickened and coats the
back of a wooden spoon; remove vanilla
bean. Cool to room temperature.
5.Place mixture into a lamington pan, cover
and freeze until almost set.
6.Remove mixture from freezer and spoon
into the processing bowl fitted with the
universal 's' blade. Process mixture until
smooth.
7.Pour mixture into a loaf pan, cover and
freeze until firm.
32
Makes about Fresh Pineapple and
1 litre Mint Sorbet
'You will need 1 pineapple for this recipe.'
1 cup (250ml) water
1 cup (220g) caster sugar
2½ cups freshly juiced pineapple juice
1 tablespoon finely shredded mint
1.Heat the water and sugar in a small
saucepan over a low heat until the sugar
has dissolved. Bring mixture to the boil
and cook for 1 minute. Remove from heat
and allow to cool at room temperature
before refrigerating for a few hours or until
cold.
2.Combine the sugar syrup, pineapple juice
and shredded mint and stir to combine.
3.Pour mixture into a lamington pan, cover
and freeze until almost set.
4.Remove mixture from freezer and spoon
into the processing bowl fitted with the
universal 's' blade, and process mixture
until smooth.
5.Pour mixture into a loaf pan, cover and
freeze until firm.
Makes
approx. 1 litre