Bellini BTICM150 - Banana Ice Cream

9
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
1⁄2 cup castor sugar
200ml cream
350ml milk
pinch salt
100g chocolate bits
Beat the egg yolk and sugar together until uffy.
Stir in the remaining ingredients.
Pour into the freezer canister and allow to churn
and freeze.
Note: Any variation of chocolate bar
nely chopped can be used i.e. Cherry
Ripe, Mars Bar, Violet Crumble or
Peppermint Crisp.
Banana ice cream
1 egg white
1⁄2 cup castor sugar
100ml milk
150ml cream
pinch salt
3 medium bananas, ripe and mashed
1 teaspoon lemon juice
Whisk egg white until light and uffy, adding a
small amount of sugar during the nal 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
425g can apricots, undrained
150ml cream
100ml milk
1⁄4 cup castor sugar
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.