Lagrange Glaces Pro 41902 Series, Manual

Page: 47 / 52

RECIPES
VANILLA ICE CREAM (FOR
1
L)
Ingredients: 375ml of milk – 375ml of liquid cream – 2 vanilla beans
split in 2 lengthwise with their seeds scraped – 145g of granulated
sugar – 8 large egg yolks.
In a saucepan, heat the milk, cream, the vanilla beans and their
seeds with the sugar over a medium heat, stirring, until the sugar
dissolves. The milk almost reaches the boiling point. Let it infuse
for
15
minutes off of the heat.
Remove the vanilla beans and reheat delicately.
Beat the egg yolks in a large mixing bowl. Add
60
ml of warm milk
and mix. Put in the remaining milk.
Transfer the cream to a clean saucepan, stirring constantly over a
low-medium flame, beat for
8 to 10 minutes until it thickens and
coat with the back of the spoon. Do not let it boil. When the cream
has cooled down a bit, cover it and refrigerate it until it is cold.
Pour it into your ice cream maker (ice cream setting time
30
to
40 minutes).
RUM RAISIN ICE CREAM
Ingredients: 60g of chopped raisins – 2 tablespoons of amber rum
– 750ml of liquid cream – 250ml of milk – 170g of sugar.
Let the raisins swell in the rum overnight, covered.
Mix the liquid cream, milk and sugar in a mixing bowl.
Pour the preparation into the ice cream maker and add the raisins
halfway through the allocated time (ice cream setting time
30
to
40 minutes).
STRAWBERRY SORBET
Ingredients: 345g of granulated sugar – 750ml fresh strawberries –
strawberries and whipped cream for serving (optional).
Dissolve the sugar with 250 ml of water in a saucepan, stirring over
a low flame. Let the syrup become warm.
Put the strawberry purée into the cooled syrup and then pour the
whole thing into your ice cream maker (ice cream setting time
20 to 30 minutes).
Serve the sorbet with strawberries and whipped cream if you wish.
APPLE PEAR SORBET
Ingredients: 4 large green apples peeled and with the seeds removed,
cut into cubes – 4 pears peeled and with the seeds removed, cut into
cubes, 1 strip of lemon peel – 1 cinnamon stick – 60ml of lemon juice
– 80g of sugar – 2 tablespoon of calvados or Poire Williams liqueur.
In a large saucepan, delicately poach the apples and pears with the
lemon peel, the cinnamon stick and enough water to cover them.
The fruit will be tender in barely
6
to
8
minutes. Remove the lemon
peel and the cinnamon stick. Reduce the fruit to a smooth purée
with your mixer with the lemon juice.
In a saucepan, bring to a boil the sugar with
80
ml of water and
let it simmer for
1
minute. Put in the fruit purée and the liqueur.
Let it cool down.
Pour the preparation into your ice cream maker (ice cream setting
time
30
minutes).
47
ENG
2018 12 05 LAGRANGE notice turbine S411320-V4.indd 47 04/01/2019 11:25