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Sage BCI600UK - the Smart Scoop Manual

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PAge heAder.....
GELATO FROM SAGE
MINT CHOCOLATE GELATO
Makes approximately 1 litre
INGREDIENTS
1½ cups milk
½ cup pouring cream
120g good quality dark chocolate, chopped
2-3 drops peppermint essence
5 egg yolks
L cup caster sugar
60g good quality dark chocolate, finely chopped
(extra)
METHOD
1. Place milk, chocolate and peppermint
essence into a medium heavy-based
saucepan. Heat until chocolate has
melted and mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar
in a bowl until pale and thick. Once
chocolate mixture is hot, slowly whisk
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 mixture into ice cream bowl. Set
ice cream maker to desired setting and
churn.
6. Add extra finely chopped chocolate once
machine specifies to add in add-inns.
7. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
PASSIONFRUIT GELATO
Makes approximately 1 litre
INGREDIENTS
2 cups milk
½ cup pouring cream
½ teaspoon vanilla extract
5 egg yolks
½ cup caster sugar
2-3 passionfruit
METHOD
1. Place milk, cream and vanilla extract
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. Once milk
mixture is hot, slowly whisk 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 mixture into ice cream bowl with
passionfruit pulp. 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.
… 33 …


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