4.2
Owner's of the Breville Frozen Dessert Maker Smart Scoop Ice Cream Machine gave it a score of 4.2 out of 5. Here's how the scores stacked up:
31
ICE CREAMS
BASIC VANILLA ICE CREAM
Makes approximately 1 quart
INGREDIENTS
2 cups heavy cream
1 cup whole milk
1 vanilla bean, sliced and seeds scraped or
1 teaspoon vanilla extract
5 egg yolks
½ cup sugar
METHOD
1. Place cream, milk, vanilla bean and
seeds into a medium heavy-based
saucepan. Heat until mixture just starts
to simmer.
2. Meanwhile beat egg yolks and sugar
in a bowl until pale and thick. Remove
vanilla bean from cream mixture and
slowly whisk half of the milk mixture
into the egg mixture. Then pour back
into the saucepan
3. Return mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and coats the
back of the spoon (see tips).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Pour into ice cream bowl. Set ice cream
maker to ICE CREAM setting and churn.
6. Once mixture is frozen transfer to a
freezer safe container and freeze for up
to 1 week.
QUICK MIX VANILLA ICE CREAM
Makes approximately 1 quart
INGREDIENTS
1 cup heavy cream
1¼ cups whole milk
¾ cup sweetened condensed milk
1 teaspoon vanilla extract
METHOD
1. Place cream, milks and vanilla into a
large container and stir to combine.
Refrigerate until cold.
2. Pour into ice cream bowl. Set ice cream
maker to ICE CREAM setting and churn.
3. Once mixture is frozen transfer to a
freezer safe container and freeze for up
to 1 week.
RICH CHOCOLATE ICE CREAM
Makes approximately 1 quart
INGREDIENTS
2 cups heavy cream
½ cup whole milk
6oz good quality dark semisweet chocolate (like
Ghirardelli), chopped
5 egg yolks
½ cup sugar
METHOD
1. Place cream, milk and chocolate into a
medium heavy-based saucepan. Heat,
stirring, until the chocolate is melted and
the mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once cream
mixture is hot, slowly whisk half of the
cream mixture into the egg mixture then
pour back into the saucepan.
3. Return mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and coats the
back of the spoon (see tips).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
Once chilled pour into ice cream bowl.
5. Set ice cream maker to ICE CREAM
setting and churn.
TIP
For a bigger chocolate treat add ¼ cup
grated dark chocolate once machine
specifies to add in mix-ins.
6. Once mixture is frozen transfer to a
freezer safe container and freeze for up
to 1 week.
BCI600XL_IB_E12_FA.indd 31 7/02/12 2:58 PM
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