Russell Hobbs RHIC100 Instructions For Use Manual page 21

QUICK PEPPERMINT CHOC-CHIP ICE CREAM
Preparation Time: 10 minutes
Ingredients:
1½ cups milk
200g condensed milk
¾ cup pure cream
1tsp vanilla essence
½ pkt peppermint choc-chip biscuits, crushed
Method:
1. Place the milk, condensed milk, cream and vanilla essence in a large bowl and whisk to
combine.
2. Gently pour the mixture into your Russell Hobbs Ice-cream metal bowl, place in the
machine and set the menu for ice-cream and timer for 30 minutes. Add the crushed
peppermint choc-chip biscuits through the feed chute with 10 minutes remaining.
3. Serve immediately or alternatively, store in an air tight container and place in your
freezer for later use (up to 7 days).
Tip: You can use this ice cream as a base, substituting the peppermint choc-chip biscuits
for other ingredient flavours such as nuts, marshmallows, choc-bits, fruit puree swirls or
simply leave as vanilla.
LEMON LIME SORBET
Preparation Time: 10 minutes (plus syrup cooling time 2 hours+)
Ingredients:
2 cups caster sugar
2 cups water
1 tsp lime zest
1 tsp lemon zest
½ cup fresh lime juice
½ cup fresh lemon juice
Method:
1. Place the water and sugar in a saucepan and bring to a boil (this is called a sugar
syrup). Simmer for 5 minutes and let cool to room temperature or place in the
refrigerator overnight.
2. Pour the zest and juice into the cooled sugar syrup and stir to combine.
3. Gently pour the mixture into your Russell Hobbs Ice cream metal bowl, place in the
machine and set the menu for ice cream and timer for 60 minutes.
4. Serve immediately or alternatively, store in an air tight container and place in your
freezer for later use (up to 7 days).
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