• Passionfruit – blend or process pulp of
2kg passionfruit (about 30 fruit) for 20
seconds or until seeds separate from
juice. Over a large bowl, strain mixture
through a fine sieve, pressing down
with a wooden spoon to remove seeds
for a smooth puree. Reserve 2 tbsp.
seeds and combine with puree to give
mixture more texture.
• Mango – blend or process 500g fresh,
skinned, de-seeded and chopped (or
frozen) mango until smooth.
Traditional Vanilla Ice Cream
Ingredients
• 4 free range egg yolks
• ½ cup granulated sugar
• 1 cup full cream milk
• 1 cup thickened cream
• 2 tsp. vanilla extract or vanilla bean paste
Method
1. Add egg yolks and sugar to bowl
and whisk until they are a pale yellow
colour, (approx. 5 mins).
2. In a saucepan, heat milk over low heat
until heated through (do not boil).
Gradually add egg and sugar mixture
to warmed milk and stir well.
3. Return to low heat, stirring constantly
until mixture coats the back of a
spoon (again do not boil).
4. Remove from heat and allow to cool
slightly. Cover and refrigerate until
cold (approx. 2-3 hours). Note the
longer the custard mixture chills, the
creamier ice cream will be.
5. Once custard mixture is suciently
chilled, stir in thickened cream and
vanilla until combined.
6. Remove freezer bowl from freezer
and assemble unit as per instructions.
Switch appliance on and slowly pour
mixture through chute into freezer
bowl.
7. Churn mixture until it thickens (about
25-30 mins).
8. Ice cream produced should be soft
and easy to spoon out. For a firmer
ice cream, remove from freezer
bowl, place in separate freezer-safe
container, cover and freeze for a
further 1-2 hours.
Flavour variations
• Cookies and cream – during the last
5 mins of mixing add ¾ cup crushed
chocolate cream biscuits.
• Green tea or matcha – add 20g green
tea/matcha powder when adding egg
and sugar mixture to milk.
Vegan Coconut & Chocolate Ice Cream
Ingredients
• 2 x 400mL tins coconut cream or full
fat coconut milk
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract or vanilla bean
paste
• 1 tbsp. cocoa
Method
1. Combine coconut cream/milk, sugar,
vanilla and cocoa into a blender
and blend on high until sugar has
dissolved (about 1-2 mins).
2. Remove freezer bowl from freezer
and assemble unit as per instructions.
Switch appliance on and slowly pour
mix through the chute into the freezer
bowl.
3. Churn mixture until it thickens (about
30-45 mins).
4. Ice cream produced should be soft
and easy to spoon out. For a firmer
ice cream, remove from freezer
bowl, place in separate freezer safe
container, cover and freeze for a
further 1-2 hours. Will keep in the
freezer for up to 10 days, though best
when fresh.
Texture variation
Add ½ cup shredded coconut and 2/3
cup vegan choc chips during the last 5
minutes of mixing.
