1 1/2 lt Milk
900 mls Fresh Cream
400 g Egg Yolk
100 g Glucose
500 g Sugar
4 g Gelatine
5 g Stabilizer

1. Heat Cream and/or milk with the glucose and lightly beaten egg yolk.

2. Heat to 85 degrees Celsius then remove from heat and add pre-mixed sugar, (milk powder) and stabilizer.

3. Place over ice and allow to cool. Keep refrigerated at 5 degrees celsius for approx. 24 hours before using.

4. This mixture has to be used within 72 hours to produce a germ free ice-cream. If not used within 72 hours, reheat mixture to 85 degrees celsius, allow to cool over ice to 5 degrees celsius and use within 24 hours.

5. ONLY REHEAT ONCE.

1.5 LT Milk
500 ml Fresh Cream
400 g Egg Yolk
100 g Glucose
500 g Sugar
4 g Gelatine
5 g Stabilizer
100-150 g Dark Couverture
OR 50 g Melted Block Cocoa

1. Heat cream and/or milk with the glucose and lightly beaten egg yolks.

2. Heat to 85 degrees celsius then remove from heat and add pre-mixed sugar, milk powder and stabilizer.

3. Place over ice and allow to cool. Keep refrigerated at 5 degrees celsius for approximately 24 hours before using.

4. Make into a paste with hot milk prior to addition OR make into a paste with a little stock syrup prior to addition.

NOTE 1: This mixture has to be used within 72 hours to produce a germ free ice-cream. If not used within 72 hours, reheat mixture to 85 degrees celsius, allow to cool over ice to 5 degrees celsius and use within 24 hours.

NOTE 2: Reheat only ONCE.

3 tablespoons of instant coffee dissolved in hot water
1/2 can condensed milk
2-1/2 cups of whipping cream

1. Add dissolved coffee to condensed milk (combine).

2. Add this mixture to whipping cream and whip until thickened.

3. Put into freezer container and freeze for 3 - 6 hours

Serve

300 ml Condense Milk
600 ml Thickened Cream
White Chocolate Chips
Dark Chocolate Chips
2-3 Drops Perpermint Essence
2-3 Drops Green Food Colouring
2 tsp. Chocolate Drinking Powder

1. Whip Thickened cream until soft peaks form

2. Place condense milk into a bowl and fold in the whipped cream.

3. Add the white and dark chocolate chips, drinking powder, perepermint essence and green food colouring to the liquid mixture.

4. Once all ingredients are mix through, add to a container, then place in the freezer.

5. Allow to freeze for 24 hours.

6. Serve when needed.

300 ml Condense Milk
600 ml Thickened Cream
White Chocolate Chips
Dark Chocolate Chips
Perpermint Essence
Green Food Colouring

1. Whip Thickened cream until soft peaks form

2. Place condense milk into a bowl and fold in the whipped cream.

3. Add the white and dark chocolate chips, perpermint essence and green food colouring to the liquid mixture.

4. Once all ingredients are mix through, add to a container, then place in the freezer. <

5. Allow to freeze for 24 hours.

6. Serve when needed.

300 ml Condense Milk
600 ml Thickened Cream
Dark Chocolate Chips
1 tsp. Coffee
Hot Water
Baileys

1. Whip Thickened cream until soft peaks form

2. Place condense milk into a bowl and fold in the whipped cream. 3. Mix coffee and the hot water together.

4. Add the white and dark chocolate chips, premix coffee and Baileys to the liquid mixture.

5. Once all ingredients are mix through, add to a container, then place in the freezer.

6. Allow to freeze for 24 hours.

7. Serve when needed.

300 ml Condense Milk
600 ml Thickened Cream
Strawberry Topping
Pink Food Colouring

1. Whip Thickened cream until soft peaks form

2. Place condense milk into a bowl and fold in the whipped cream.

3. Add the the strawberry topping and pink food colouring to the liquid mixture.

4. Once all ingredients are mix through, add to a container, then place in the freezer.

5. Allow to freeze for 24 hours.

6. Serve when needed.