Taurus ROWZER, Manual

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of water and ice.
Strain the mint leaves by pressing them with
your hand and crush with the cooled
white base.
Place in a container, leave to stand for 12 hours
in cold and freeze at -20ºC.
Thyme ice-cream
Ingredients
• 500 cl of milk
• 63 g sugar
• 4 egg yolks
• 12 g stabiliser
• 1 bunch of thyme
Gently heat the milk, sugar and thyme in a small
saucepan.
Before it comes to the boil, dissolve the stabili-
ser into it and pour it over the egg yolks. Heat to
85ºC, remove and leave covered to infuse.
Strain it, put it into a container, leave it to stand
for 12 hours in cold and freeze at -20ºC.
Vanilla ice-cream
Ingredients
• 1 l of milk
• 8 egg yolks
• 1 whole egg
• 125 g of sugar
• 3 vanilla husks
• 20 g stabiliser
Gently heat the milk, sugar and vanilla.
Just before it comes to the boil, dissolve the sta-
biliser and pour it over the yolks and the egg.
Heat to 85ºC, remove and leave covered to
infuse.
Strain it, put it into a container, leave it to stand
for 12 hours in cold and freeze at -20ºC.
ROQUEFORT
INGREDIENTS FOR 4 PEOPLE
• 100g Roquefort
• 100g full-cream milk
• 225g mineral water
PREPARATION
1 Heat the milk with the water in a saucepan.
2 At approx. 35ºC, add the stabiliser mixed with
the salt
3 Heat to 85ºC and remove.
4 Add the previously-hydrated gelatine and the
Roquefort and mix with a Turmix.
5 Season with salt and pass through a fine sie -
ve.
6 Mature for 8 hours in the refrigerator.
7 Put into the container and freeze at -20ºC.
8 Beat as required.