instruction manual
26
English
whipping cream into the mixture. Then follow the
directions in “Making ice cream” from step 4.
Remove the remainder of the toffee from the deep
freezer once the ice cream is almost ready. Crumble
the toffee, and add it to the ice cream.
recipes using a yoghurt base
A healthy variant of ice cream uses yoghurt instead
of cream in the custard base. This gives the ice
cream its specific fresh flavour. Home-made yoghurt
ice cream can, depending on the other ingredients,
have a low fat and sugar content.
Yoghurt ice
500 ml skimmed yoghurt in the flavour of your
choice Then follow the directions in “Making ice
cream” from step 4. Allow the appliance to run for
about 20-30 minutes until the mix has attained the
consistency of freshly-beaten whipped cream.
pina colada yoghurt ice cream
• 60 g light-brown sugar
• 50 g yoghurt
• 30 ml white rum
• 220 g fresh pineapple pieces
• 12 g freshly-ground coconut
• ½ large, ripe banana
• juice from 1 lime
Preparation
Mix all the ingredients in a blender to obtain a
smooth mixture. Then follow the directions in
“Making ice cream” from step 3. Allow the appliance
to run for about 20-30 minutes until the mix has
attained the consistency of freshly-beaten whipped
cream.
recipes using a sorbet base
The sorbet base consists of a sugar syrup solution.
Sorbet base should be prepared using 1 kg sugar for
every 1 l water.
1. Bring the water to the boil in a saucepan.
2. Add the sugar, stirring all the while, until it has
dissolved completely.
3. Remove the saucepan from the heat and allow
the mixture to cool down completely.
champagne sorbet
• 225 ml sugar syrup
• 250 ml champagne or dry, sparkling wine
• juice from 1 lime
Preparation
Mix all the ingredients. Then follow the directions in
“Making ice cream” from step 3.
kiwi
sorbet
• 225 grams of sugar
• 250 ml orange juice
• 570 g peeled kiwi
Preparation
Dissolve the sugar in the orange juice. Puree the kiwi
in a blender, and mix into orange juice/sugar mix.
Then follow the directions in “Making ice cream” from
step 3.
