Mistral Igloo Manual page 8

Honey ice-cream
300ml milk
200g honey
2 egg yolks
pinch salt
200ml cream
Place milk and honey in a saucepan and heat gently.
Whisk egg yolks and salt together and add to milk
mixture. Stir continually over a medium heat until
just boiling, remove immediately and allow to cool.
Refrigerate and allow to chill – preferably overnight.
Add cream and mix with a wire whisk.
Pour into the freezer canister and allow to churn and
freeze.
Chocolate chip ice-cream
3 egg yolks
⁄ cup castor sugar
1
2
200ml cream
350ml milk
pinch salt
100g chocolate bits
Beat the egg yolk and sugar together until fluffy. Stir
in the remaining ingredients.
Pour into the freezer canister and allow to churn and
freeze.
Note: Any variation of chocolate bar finely
chopped can be used i.e. Cherry Ripe, Mars
Bar, Violet Crumble or Peppermint Crisp.
Banana ice-cream
1 egg white
⁄ cup castor sugar
1
2
100ml cream
150ml cream
pinch salt
3 medium bananas, ripe and mashed
1 teaspoon lemon juice
Whisk egg white until light and fluffy, adding a small
amount of sugar during the final whisking.
Combine remaining ingredients and gently fold in
the egg white.
Pour into the freezer canister and allow to churn and
freeze.
Easy apricot ice-cream
1 × 425g can apricots, undrained
150ml cream
100ml milk
⁄ cup castor sugar
1
4
pinch salt
2 egg yolks
Place all of the ingredients in a blender or food
processor and process until smooth.
Pour into the freezer canister and allow to churn and
freeze.
Note: Any variation of canned fruits can be used.
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