Russell Hobbs RHIC100 Instructions For Use Manual page 22

Recipes
FRENCH VANILLA ICE CREAM
Preparation Time: 15 minutes (plus cooling time 2 hours+)
Ingredients:
1¼ cup pure or double cream
1¼ cup milk
6 vanilla beans, split, seeds scraped
8 egg yolks
2/3 cup caster sugar
Method:
1. Place the cream, milk and vanilla seeds in a large saucepan and bring to the boil.
Reduce heat and simmer gently for 5 minutes.
2. Meanwhile, whisk together the egg yolks and sugar in a large bowl for 2 minutes or until
pale and creamy. Gradually add a third of the hot liquid, mixing slowly to combine as
you pour.
3. Return this mixture back to the saucepan containing the remaining hot liquid. Cook
over low heat for 5 minutes, stirring continuously until the mixture thickens and coats
the back of a spoon (do not boil or it will curdle and turn into scrambled eggs!). Strain
the custard through a fine sieve into a bowl and cool to room temperature (or place in
the refrigerator overnight).
4. 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.
5. Serve immediately or alternatively, store in an air tight container and place in your
freezer for later use (up to 7 days).
CREAMY COCONUT-MANGO ICE CREAM
Preparation Time: 15 minutes
Ingredients:
½ cup milk
1 cup coconut milk
200g condensed milk
¾ cup pure or double cream
1 tsp vanilla essence
1 tbs desiccated coconut
2 frozen mango cheeks, diced
Method:
1. Whisk all ingredients (except mango) together in a bowl.
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.
3. When the machine has 10 minutes to go in the cycle, drop the mango pieces into the
mixture through the feed chute.
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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