Snowy Christmas (Homemade icecream and meringues)

This Christmas has seen some fierce blizzards and storms throughout Europe.  And while Wellington is supposed to be summertime I can’t say that the weather is the opposite of Europe…  But for Christmas we received from Nana Mig “Snowy The Frozen Dessert Maker” by Sunbeam.  Snowy may well find a home next to my Sunbeam “Mixmaster” or the Sunbeam “Turbo Bakehouse”, despite the fact that earlier in 2009 I pooh-poohed this suggested gift for Justin’s birthday.  The proof will be in the eating, but I have a bit of testing to do since the supplied recipe book has various vanilla, chocolate and fruit ice creams, gelato and sorbet concoctions.  Tonight I will make the Quick Mix vanilla icecream, and the cookbook conveniently provides a Meringue recipe to use up the egg whites (the ice cream only uses yolk).

“QUICK MIX VANILLA ICE CREAM” (Makes 1L) from the Sunbeam Snowy Frozen Dessert Maker cookbook)

4 egg yolks

125 grams caster sugar

200ml cream

200ml milk

  1. Separate eggs and put yolks into the mixer – i use a Tupperware egg separator, or otherwise just carefully use the broken eggshell
  2. Add caster sugar and mix in electric beater til creamy and light (colour)
  3. Add in the milk, and cream, and beat together til well combined
  4. The recipe now says to return till “well chilled” – but given that my milk and cream were already chilled I reckon could skip this step.  But I have returned it to the fridge for the duration of typing out these instructions
  5. Remove the Snowy ice-cream maker base from the freezer – you will have frozen this vessel for the past 24 hours in your freezer.  Attach the paddle to Snowy’s motorhead, then attach the top unit to the frozen base unit
  6. Turn Snowy on, then pour the mixture through the pouring hole
  7. Mixture will be ready once the paddle moves forward and backward a few times
  8. Justin also added in a Cadbury flake just for kicks.

The book says this could be anywhere between 20 and 40 mins and I should watch it after 20 minutes.  I’ll get the machine ready now then carry on with the Meringues…

+  Back now after 30 mins and it is still churning in the one direction.  I am meant to pay attention to it once it rotates direction, so i’ll be back when it does that, but so far it is not looking anywhere close to being solid ice cream…

++ Oh dear.  40 mins is up and it still has not gone hard.  The cookbook suggests my unit was not cold enough, or the proportions of ingredients were incorrect.  So I will instead transfer it to a Tupperware container and put it in the freezer and hope it hardens up.  Luckily we have some watermelon to eat tonight.

+++Update: 3 nights later (attempting every night) we achieved a snowfreeze consistency by freezing the mixture first for about an hour.  So my guess is that my tiny little freezer isn’t that cold, despite turning it right down and the unit did seem to be fully frozen.  Anyway we froze the snowfreeze and that turned out to be good ice cream the next day, though 48 hours is quite a long time to wait for a scoop of ice cream!

MERINGUES (from the Sunbeam Snowy Frozen Dessert Maker cookbook)

4 egg whites

240 grams Caster sugar

1/2 teaspoon vanilla extract

100s&1000s to sprinkle.

  1. Preheat oven to 150 deg C.  Grease and line 2 baking trays with baking paper (I just used silicone sheets instead of greasing paper).
  2. Beat eggwhite til stiff peaks form.*
  3. Gradually add sugar, dissolving between small additions*
  4. Beat in vanilla
  5. Place meringue in piping bag fitted with a star nozzle (I used my Tupperware  Bake2Basics Squeezeit with a scallop nozzle – could not locate the star nozzle)
  6. Bake for about 45 mins
  7. Turn oven off and allow meringues to cool til the oven goes cold
  8. Store in an airtight container (and eat, obviously).

* This is a HUGE asterix.  I did NOT read through the entire instructions before making this, I instead dumped all ingredients into the bowl then read the instructions, “D’oh” .  So if it works I can also add the words “Quick Mix” to the front of this Meringue recipe.  And thanks to this posting I can now spell Meringue.  Choice.

* GOOD NEWS!  – the Meringues worked perfectly using the chuck it all in and mix method.  So go for it!

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7 thoughts on “Snowy Christmas (Homemade icecream and meringues)

  1. Aren’t ice cream makers brilliant! Especially with the abundance of fruit we’re swimming in at this time of year – thrash it while the going’s good!

  2. Im looking forward to it alright! Tonight is my third attempt to get it to go hard!!!! How is that for perseverance?

  3. Update: 3 nights later (attempting every night) we achieved a snowfreeze consistency by freezing the mixture first for about an hour. So my guess is that my tiny little freezer isn’t that cold, despite turning it right down and the unit did seem to be fully frozen. Anyway we froze the snowfreeze and that turned out to be good ice cream the next day, though 48 hours is quite a long time to wait for a scoop of ice cream!

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