Klarstein 100280843, Instruction Manual, Page: 23 / 88

23
EN
Fresh Strawberry
Ice Cream
Ingredients:
250 g fresh strawberries
1 ½ teaspoon lemon juice
100 ml sugar
200 ml whole milk
200 ml heavy cream
1 teaspoon vanilla extract
Method:
In a small bowl, combine the strawberries with
the lemon juice and half of the sugar; stir gently
and allow to the strawberries to macerate in the
juices for 2 hours. In a medium bowl, use a hand
mixer or a whisk to combine the milk, and the
other half of the granulated sugar until the sugar is
dissolved, about 1-2 minutes on low speed. Stir in
the heavy cream plus any accumulated juices from
the strawberries and vanilla. Turn the machine on,
pour mixture into freezer bowl through ingredient
spout and let mix until thickened, about 30-40
minutes. Add the sliced strawberries during the
last 5 minutes of freezing.
Note: this ice cream will have a „natural“
appearance of very pale pink; if a deeper pink is
desired, sparingly add drops of red food coloring
until desired color is achieved.
Fresh Lemon Sorbet
Ingredients:
300 ml sugar
300 ml water
200 ml lemon juice
1 tablespoon lemon zest
Method:
Combine the sugar and water in a medium
saucepan and bring to a boil over medium-high
heat. Reduce heat to low and simmer without
stirring until the sugar dissolves, about 3–5
minutes. Cool completely. When cool, add the
lemon juice and zest; stir to combine. Turn the
machine on, pour the lemon mixture into freezer
bowl through ingredient spout and mix until
thickened, about 30–40 minutes.