🍨 Recipes
Everything here is written for the 710 ml pint, and every recipe rescales to the 470 ml one with a tap. Open a recipe for ingredients, process and the notes I wish someone had told me first.
GELATO
Maple Pecan Gelato
Custard base, real maple, buttery toasted pecans.
710 ml ⏱ 25 min + 24 h freeze
ICE CREAM
Top of the tops
Dark Chocolate & Olive Oil
Bitter 70% chocolate, grassy olive oil, flaky salt on top.
710 ml ⏱ 20 min + 24 h freeze
SORBET
Strawberry Sorbet
Nothing but ripe berries, with no dairy hiding the fruit.
710 ml ⏱ 10 min + 24 h freeze
ICE CREAM
Top of the tops
Salted Honey & Fig
Jammy figs, dark honey, and more salt than feels sensible.
710 ml ⏱ 25 min + 24 h freeze
FROZEN YOGURT
Mango Lassi Frozen Yogurt
Alphonso mango, thick yogurt, a whisper of cardamom.
710 ml ⏱ 10 min + 24 h freeze
ICE CREAM
Espresso Maple
Two shots, maple instead of sugar, dangerously smooth.
710 ml ⏱ 20 min + 24 h freeze
GELATO
Top of the tops
Pistachio Gelato
100% pistachio paste, no green colouring, no apologies.
710 ml ⏱ 20 min + 24 h freeze
Nothing matches that
Try a different flavour word, or clear the filters.
The routine
Four steps, and only one of them takes any attention. The rest is the freezer doing the work.
1 · Blend
Get the base smooth and get the guar gum properly dispersed. Twenty seconds with a stick blender is the difference between creamy and icy.
2 · Fill to the line
Right up to the MAX mark of whichever pint you are using. Under-filling makes the paddle chew air; over-filling makes a mess of the lid.
3 · Freeze 24 h
Flat, on a level shelf, for a full day. A domed or tilted surface is the most common reason a spin comes out badly.
4 · Spin, then re-spin
Run the programme. If it looks like powdered snow, add a splash of milk and hit RE-SPIN. That fixes it almost every time.