English
CHOCOLATE ICE CREAM
250 ml full cream milk (3.5% fat), 100 g caster sugar, 25 g unsweetend cocoa
powder, 1 medium egg, 450 ml whipping cream (35% fat content), 1 teaspoon
vanilla extract.
n Beat the eggs and sugar in a bowl, then whisk in the milk.
n Pour the mixture into a saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
n Sprinkle in the cocoa powder stirring all the while until the mix becomes
smooth. Sieve or process in a blender to remove any lumps.
n Allow to cool at room temperature.
n Stir in the unwhipped cream and vanilla extract.
n Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
COCONUT ICE CREAM
250 ml full-cream milk (3.5% fat), 150 g caster sugar, 2 medium eggs, 450 ml
whipping cream (35% fat), 40 g dessicated coconut, 1/2 teaspoon vanilla
extract
n Beat the eggs and sugar in a bowl, then whisk in the milk.
n Pour the mixture into a saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.'
n Allow to cool at room temperature and stir in the coconut, unwhipped cream
and vanilla.
n Put into the refrigerator for at least 12 hours before preparing in the ice
cream maker.
RUM AND RAISIN ICE CREAM
120 g raisins, 100 ml rum. (Pour the rum onto the raisins and leave to stand over-
night.) 250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs,
450 ml whipping cream (35% fat content).
n Gently heat the milk in a small saucepan until hot but not boling. Meanwhile
beat the eggs and sugar in a jug using a whisk.
n Slowly pour the hot milk onto the egg and sugar mixture while stirring.
n Pour the mixture in the saucepan and heat gently, without boiling, stirring
constantly until it thickens slightly and coats the back of a spoon.
n Allow to cool at room temperature.
n Mix in the unwhipped cream and put into the refrigerator for at least 12
hours before preparing in the ice cream maker.
n When running the ice cream machine, add the drained rum-soaked raisins
when the mixture just starts to freeze.
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