Breville the Smart Scoop Manuel D'instructions page 24

Salted Caramel Ice cream
Makes approximately 1 quart
1½ cups whole milk
7 egg yolks
1 cup sugar
3 tablespoons water
1¼ cups heavy cream
1 teaspoon fine sea salt
1. Place milk into a medium heavy-based saucepan.
Heat until milk just starts to simmer.
2. Meanwhile beat egg yolks until pale and thick.
Once milk is hot, slowly whisk half the milk into
the eggs. Return mixture to the saucepan and
set aside.
3. Combine sugar and water in a saucepan and
stir over low heat until the sugar has dissolved.
Increase heat to medium and cook without
stirring until the toffee starts to turn a rich golden
color. Remove from heat and carefully pour in
cream.Note: Mixture may splatter.
4. Return mixture to a low heat and stir until any
lumps have dissolved. Add egg mixture and
cook, stirring until mixture coats the back of a
wooden spoon.
5. Pour mixture into a heatproof bowl, cover and
refrigerate until well chilled.
6. Add salt to chilled mixture and 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.
24
Cookies and Cream Ice
cream
Makes approximately 1 quart
1 cup heavy cream
1 cup whole milk
½ cup sweetened condensed milk
1 teaspoon vanilla extract
6 Oreo® Cookies, frozen then crushed
1. Place cream, milks and vanilla into a large
container and stir to combine. Refrigerate until
cold.
2. Pour mixture into ice cream bowl.
Set ice cream maker to ICE CREAM setting and
churn.
3. Add crushed cookies once machine specifies to
add in mix-ins.
4. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.
Honey Ice cream
Makes approximately 1 quart
2 cups heavy cream
1 cup whole milk
6 egg yolks
½ cup good quality honey
1. Place cream and milk into a medium heavy-
based saucepan. Heat until mixture just starts to
simmer.
2. Meanwhile beat egg yolks and honey in a bowl
until pale and thick. Once cream mixture is hot,
slowly whisk half the cream into the egg mixture
then return to 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. Pour mixture into ice cream bowl.
Set ice cream maker to ICE CREAM setting
and churn.
6. Once mixture is frozen transfer to a freezer safe
container and freezer for up to 1 week.