Starter Recipes; Vanilla Bean Ice Cream - Sage BCI600UK the Smart Scoop Instruction Booklet

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Starter reCIPeS

VanIlla Bean ICe Cream

Makes approximately 1 litre
IngreDIentS
500ml (2 cups) single cream
250ml (1 cup) milk
1 vanilla bean, spilt and seeds scraped
5 egg yolks
110g (½ cup) caster sugar
metHoD
Place cream, milk and vanilla bean
1.
and seeds into a medium heavy-based
saucepan. Heat until mixture just starts
to simmer.
Meanwhile beat egg yolks and sugar
2.
in a bowl until pale and thick. Remove
vanilla bean from cream mixture and
slowly whisk cream into the egg mixture.
Clean saucepan and return mixture
3.
back to a low heat. Stir constantly with
a wooden spoon until mixture
has thickened and coats the back of
the spoon.
Pour mixture into a heatproof bowl,
4.
cover and refrigerate until well chilled.
Pour into ice cream bowl. Set ice cream
5.
maker to desired setting and churn.
Once mixture is frozen transfer to a
6.
freezer safe container and freeze for up
to 1 week.
22
StraWBerry & rHUBarB
ICe Cream
Makes approximately 1 litre
IngreDIentS
375ml (1 ½ cups) single cream
125ml (½ cup) milk
4 eggs yolks
75g ( ⁄ cup) caster sugar
1
3
fruit mixture
250g fresh strawberries
200g rhubarb, cut into 2cm pieces
55g (¼ cup) caster sugar
metHoD
To make the ice cream base, place cream
1.
and milk into a medium heavy-based
saucepan. Heat until mixture just starts
to simmer.
Meanwhile beat egg yolks and sugar in
2.
a bowl until pale and thick. Once cream
mixture is hot, slowly whisk cream into
the egg mixture.
Clean saucepan and return
3.
mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and coats the
back of the spoon.
Pour mixture into a heatproof bowl,
4.
cover and refrigerate until well chilled.
To make fruit base, blend strawberries
5.
until smooth then push through a fine
sieve to remove seeds. Place strawberry
puree, rhubarb and sugar into a small
saucepan; stir over a low heat until the
sugar has dissolved. Increase heat and
simmer, stirring occasionally until the
mixture has reduced to 1 cup. Do not
over stir or the rhubarb will break down
too much. Refrigerate until cold.
Once both mixtures are cold gently fold
6.
together before churning.
Once mixture is frozen transfer to a
7.
freezer safe container and freeze for up
to 1 week.