Gastroback 42909 Bedienungsanleitung Seite 61

and rub together with fingertips until butter
is mixed through other ingredients. Spoon
mixture onto baking tray and bake in oven
for about 10 - 15 minutes or until golden.
Allow crumble to cool on tray.
2. To make apple mixture: Combine sliced
apple, sugar and water into a small sauce-
pan; stir over a medium heat until the sugar
has dissolved. Cover and cook for 5 minutes
or until apples are tender; remove from heat
and allow to cool. Refrigerate until well chil-
led.
3. To make ice cream: Place cream, milk,
condensed milk and cinnamon into a large
jug. Stir until combined. Pour into ice cream
bowl.
4. Set ice cream maker to desired setting
and churn. Add apple mixture and ½ cup of
the crumble mixture once machine specifies
to add in mix-ins.
5. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Cookies and Cream Ice cream
Makes approximately 1 litre
Ingredients
1 cup pouring cream
1 cup milk
½ cup sweetened condensed milk
1 teaspoon vanilla extract
6 chocolate cream filled cookies,
crushed
Method
1. Place cream, milks and vanilla into a lar-
ge jug and stir to combine. Refrigerate until
cold.
2. Pour into ice cream bowl. Set ice cream
maker to desired setting and churn.
3. Add crushed cookies once machine speci-
fies to add in mix-ins.
4. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Salted Caramel Ice cream
Makes approximately 1 litre
Ingredients
1 ½ cups milk
7 egg yolks
1 cup white sugar
3 tablespoons water
1 ¼ cups pouring cream
1 teaspoon fine sea salt
Method
1. Place milk into a medium heavy-based
saucepan. Heat until milk just starts to sim-
mer.
2. Meanwhile beat egg yolks until pale and
thickened. Once milk is hot, slowly whisk the
milk into the eggs. Set aside.
3. Combine sugar and water in a saucepan
and stir over low heat until the sugar has sof-
tened and started to dissolve. Increase heat
to a medium-high heat, brush down sides of
saucepan to dissolve any sugar crystals and
cook without stirring until the toffee starts to
turn a rich golden colour. Remove from heat
and carefully pour in cream.
Note: Mixture may splatter at this stage.
4. Return mixture to a low heat and stir until
any lumps have dissolved. Add egg mixture
and salt and cook, stirring until mixture coats
the back of a wooden spoon (see: ›Tips for
better ice cream making‹).
5. Pour mixture into a heatproof bowl, cover
and refrigerate until well chilled.
6. Once chilled pour into ice cream bowl.
Set ice cream maker to desired setting and
churn.
7. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
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