Duronic IM525, Manual

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36
LEMON SORBET
Ingredients:
Sugar 175 g
Water 175 ml
Orange juice juice from 1/2 medium size orange
Lemon juice 100 ml
Egg white 1/2 medium size egg white
Place the sugar and water in a saucepan. Stir over a low heat until the sugar
has dissolved. Bring the mixture to the boil and allow to boil for 1 minute.
Remove from heat and allow to cool. Add the orange and lemon juice. Whisk
the egg white until almost stiff and then stir into the lemon mixture. Pour the
mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze
until the desired consistency is achieved.
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.