Mistral Igloo - Ice-Cream Recipes

7
Easy vanilla ice-cream
300ml milk
250ml cream
1
⁄2 cup castor sugar
pinch salt
1
⁄2 teaspoon vanilla essence
Combine all ingredients and stir until sugar dissolves.
Pour into freezer canister and allow to churn and
freeze.
Old fashioned vanilla ice-cream
300ml milk
pinch salt
1
⁄2 cup castor sugar
5cm piece vanilla bean or 1 teaspoon vanilla
essence
1 egg, beaten
250ml cream
Combine milk, salt, sugar and vanilla bean in a
saucepan. Cook over medium heat, stirring frequently
until mixture nearly boils. Reduce heat to low.
Gradually stir about half of the milk into the egg. Add
egg mixture back into remaining half of milk. Cook
over low heat, stirring constantly until mixture
slightly thickens.
Remove from the heat and allow to cool. Refrigerate
and chill thoroughly – preferably overnight.
Remove vanilla bean and add cream, mixing with a
wire whisk. Pour into the freezer canister and allow
to churn and freeze.
Creamy chocolate ice-cream
120g chocolate bits
1
⁄2 cup castor sugar
250ml milk
2 egg yolks
250ml cream
Place chocolate, sugar and half the milk in a
saucepan and heat gently until chocolate melts.
Combine remaining milk and eggs; add to chocolate
mixture. Bring mixture gently to the boil, stirring
constantly. Remove from the heat and allow to cool.
Refrigerate and chill thoroughly – preferably
overnight.
Add cream and mix with a wire whisk.
Pour into the freezer canister and allow to churn and
freeze.
Strawberry ice-cream
250g fresh strawberries, washed and hulled
3 egg yolks
3
⁄4 cup castor sugar
350ml cream
200ml milk
Place all ingredients in a blender or food processor
and process until smooth.
Pour into the freezer canister and allow to churn and
freeze.
Note: Retain 3 – 4 strawberries from the
pureeing process, chop into pieces and add at
the final churning stage. This will give a
chunkier ice-cream.
Ice-Cream Recipes