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Sage BCI600UK - the Smart Scoop Manual

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ICE CREAMS FROM SAGE
BASIC VANILLA ICE CREAM
Makes approximately 1 litre
INGREDIENTS
2 cups pouring cream
1 cup milk
1 vanilla bean, split and seeds scraped or 1
teaspoon vanilla extract
5 egg yolks
½ cup sugar
METHOD
1. Place cream, milk and 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 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 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. Pour into ice cream bowl. Set ice cream
maker to desired setting and churn.
6. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
QUICK MIX VANILLA ICE CREAM
Makes approximately 1 litre
INGREDIENTS
1 cup heavy pouring cream
1¼ cups whole milk
¾ cup sweetened condensed milk
1 teaspoon vanilla extract
METHOD
1. Place cream, milks and vanilla into
a large jug and stir to combine.
Refrigerate until cold.
2. Pour into ice cream bowl. Set ice cream
maker to desired setting and churn.
3. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
… 28 …


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