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Banana Ice Cream
Ingredients
12 g icing sugar
½ large, ripe banana
50 ml skimmed milk 25 ml double cream
Method
Mash the banana until smooth. Mix in the milk, double cream and icing sugar.
Pour the mixture into the fast-freezing bowl. Turn on the Ice Cream Maker and secure the
lid. Let the paddle run until the ice cream reaches the desired consistency. Place the fast-
freezing bowl into the freezer until ready to serve.
Mint Chocolate Ice Cream
Ingredients
50 ml skimmed milk
50 ml double cream
12 g icing sugar
12 g grated chocolate
Peppermint extract,
to taste
Method
Mix in the milk, double cream and icing sugar. Stir the peppermint extract into the mixture.
Add the grated chocolate. Pour the mixture into the fast-freezing bowl. Turn on the Ice
Cream Maker. Let the paddle run until the ice cream reaches the desired consistency. Place
the fast-freezing bowl into the freezer until ready to serve.
Mango Sorbet
Ingredients
1 fresh mango, peeled,
stones removed
1 lemon, juice only 100 g icing sugar, sifted
Method
Roughly chop the mango esh and place into a food processor with the icing sugar and
lemon juice. Blend to a puree. Pour the mixture into the fast-freezing bowl. Turn on the Ice
Cream Maker and secure the lid. Let the paddle run until the sorbet reaches the desired
consistency. Place the fast-freezing bowl into the freezer until ready to serve.
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