32
Recipes continued
Vanilla Bean Ice Cream Makes about
1 litre
1cup(250ml)milk
2cups(500ml)thickenedcream
1vanillabean,seedsscraped
5eggyolks
110gcastersugar
1.Heatmilk,cream,vanillabeanandseeds
inasaucepanuntilalmostboiling.
2.Inalargebowlwhiskyolksandsugaruntil
wellcombined.
3.Whiskhotmilkmixtureintoyolkmixture
untilwellcombined.
4.Returnmixturetocleanedsaucepanand
cookoveralowheatwithoutboilinguntil
themixturehasthickenedandcoatsthe
backofawoodenspoon;removevanilla
bean.Cooltoroomtemperature.
5.Placemixtureintoalamingtonpan,cover
andfreezeuntilalmostset.
6.Removemixturefromfreezerandspoon
intotheprocessingbowlfittedwiththe
universal ‘s’ blade.Processmixtureuntil
smooth.
7.Pourmixtureintoaloafpan,coverand
freezeuntilfirm.
Fresh Pineapple and Makes
Mint Sorbet approx. 1 litre
‘You will need 1 pineapple for this recipe.’
1cup(250ml)water
1cup(220g)castersugar
2½cupsfreshlyjuicedpineapplejuice
1tablespoonfinelyshreddedmint
1.Heatthewaterandsugarinasmall
saucepanoveralowheatuntilthesugar
hasdissolved.Bringmixturetotheboil
andcookfor1minute.Removefromheat
andallowtocoolatroomtemperature
beforerefrigeratingforafewhoursoruntil
cold.
2.Combinethesugarsyrup,pineapplejuice
andshreddedmintandstirtocombine.
3.Pourmixtureintoalamingtonpan,cover
andfreezeuntilalmostset.
4.Removemixturefromfreezerandspoon
intotheprocessingbowlfittedwiththe
universal ‘s’ blade,andprocessmixture
untilsmooth.
5.Pourmixtureintoaloafpan,coverand
freezeuntilfirm.