Duronic IM525, Manual

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RASPBERRY FROZEN YOGHURT
Ingredients:
Fresh raspberries 200 g
Sugar 100 g
Natural yoghurt 200 ml
Mash the raspberries or puree them. For a smooth result remove the pips by
sieving. Add the sugar and natural yoghurt and mix together. Pour the mixture
into the freeze bowl (4) with the paddle (3) running. Allow to freeze until the
desired consistency is achieved.
CHOCOLATE MINT ICE CREAM
Ingredients:
Skim milk 200 ml
Sugar 50 g
Thickened cream 200 ml
Peppermint extract few drops
Grated chocolate 50 g
Place the milk and sugar into a saucepan. Place over a low heat and stir until
the sugar has dissolve, then leave until cold. Stir the cream and peppermint
essence into cooled milk. Pour the mixture into freeze bowl (4) with the paddle
(3) running. When the mixture starts to freeze add the grated chocolate down
the chute. Allow to freeze until the desired consistency is achieved.
STRAWBERRY ICE CREAM
Ingredients:
Fresh strawberries 250 g
Sugar 100 g
Thickened cream 100 ml
Lemon juice juice from 1/2 small size lemon
Puree the strawberries until smooth, add the remaining ingredients. Pour the
mixture into the freeze bowl (4) with the paddle (3) running. Allow the mixture
to freeze until the desired consistency is achieved.