Gastroback 42909 Bedienungsanleitung Seite 60

2. Meanwhile beat egg yolks and sugar in
a bowl until pale and thick. Once chocolate
mixture is hot, slowly whisk chocolate into
the egg mixture.
3. Clean saucepan and 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 for better ice
cream making).
4. Pour mixture into a heatproof bowl, cover
and refrigerate until well chilled. Once chil-
led pour into ice cream bowl.
5. Set ice cream maker to desired setting
and churn.
Tip: For a bigger chocolate treat add ¼ cup
grated dark chocolate once machine specifi-
es to add in mix-ins.
6. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Strawberry and Rhubarb Ice Cream
Makes approximately 1 litre
Ingredients
1½ cups pouring cream
½ cup milk
4 eggs yolks
cup caster sugar
/
1
3
Fruit mixture Ingredients
250g fresh strawberries
200g rhubarb, cut into 2cm pieces
¼ cup caster sugar
Method
1. To make the ice cream base, place cream
and milk into a medium heavy-based sauce-
pan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a
bowl until pale and thick. Once cream mix-
ture is hot, slowly whisk cream into the egg
mixture.
3. Clean saucepan and return mixture back
to a low heat. Stir constantly with a wooden
spoon until mixture has thickened and coats
60
the back of the spoon (see tips for better ice
cream making).
4. Pour mixture into a heatproof bowl, cover
and refrigerate until well chilled.
5. To make fruit base, blend strawberries
until smooth then push through a fine sieve
to remove seeds. Place strawberry puree,
rhubarb and sugar into a small saucepan;
stir over a low heat until the sugar has dis-
solved. Increase heat and simmer, stirring
occasionally until the mixture has reduced
to 1 cup. Do not over stir or the rhubarb
will break down too much. Refrigerate until
cold.
6. Once both mixtures and cold gently fold
together before churning.
7. Pour into ice cream bowl. Set ice cream
maker to desired setting and churn.
8. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Apple Crumble Ice cream
Makes approximately 1 litre
Ingredients
1¼ cup pouring cream
¾ cup milk
½ cup sweetened condensed milk
¼ teaspoon ground cinnamon
Apple mixture Ingredients
1 granny smith apple, peeled, cored
and thinly sliced
2 tablespoons caster sugar
1 tablespoon water
Crumble Ingredients
¼ cup plain flour
2 tablespoons soft brown sugar
¼ teaspoon baking powder
1 tablespoon rolled oats
40 g unsalted butter
Method
1. To make the crumble: Preheat oven to
200°C. Line a baking tray with baking pa-
per. Combine crumble ingredients in a bowl