Strawberry Ice Cream - Breville the Smart Scoop Manuel D'instructions

Strawberry Ice Cream

Makes approximately 1 quart
1½ cups heavy cream
½ cup whole milk
4 eggs yolks
L cup sugar
Fruit mixture
2 cups fresh strawberries , hulled and quartered
L cup sugar
2 teaspoons fresh lemon juice
1. To make the ice cream base, place cream and
milk 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 cream mixture is
hot, slowly whisk half of the cream into the egg
mixture then pour back into the saucepan
3. 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).
4. Pour mixture into a heatproof bowl, cover and
refrigerate until well chilled.
5. To make fruit base, place quartered strawberries
in a bowl and mix with L cup sugar and lemon
juice. Gently crush with a fork and let sit at
room temperature for an hour to macerate.
After an hour gently crush with a fork again to
desired consistency.
6. Gently fold crème anglaise and strawberries
together. Pour mixture into ice cream bowl.
Set ice cream maker to ICE CREAM setting
and churn.
7. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
Apple Crumble Ice cream
Makes approximately 1 quart
1¼ cup heavy cream
¾ cup whole milk
½ cup sweetened condensed milk
¼ teaspoon ground cinnamon
Apple mixture
1 medium granny smith apple, peeled, cored and
thinly sliced
2½ tablespoons sugar
1 tablespoon water
Crumble
¼ cup all purpose flour
2 tablespoons light brown sugar
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
1 tablespoon rolled oats
2 oz unsalted butter
1. To make the crumble: Preheat oven to
400°F/200°C. Line a baking tray with parchment
paper. Combine crumble ingredients in a bowl
and rub together with fingertips until butter is
mixed through other ingredients. Spoon mixture
onto baking tray and bake in oven for about 8-10
minutes or until golden. Allow crumble to cool
on tray.
2. To make apple mixture: Combine sliced apple,
sugar and water into a small saucepan; 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 chilled.
3. To make ice cream: Place cream, milks, and
cinnamon into a large container. Stir until
combined and then add apple mixture. Pour
mixture into ice cream bowl.
4. Set ice cream maker to ICE CREAM setting
and churn. Add ½ cup of the crumble mixture
once machine specifies to add in mix-ins. Use
remaining crumble as topping when ice cream
is served.
5. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week
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