P.12
參考食譜
Suggested Recipes
* 以下食譜供參考用，實際製作時間須視份量及個人口味而稍作調整。製作時，建議隨時透過透明上
蓋觀看製作情形。
*
Recipes below are for reference. Actual time for ice cream making can be adjusted according to food portion and
personal preference. It is recommended to monitor the progress through the See-through Cover.
雪糕
Ice Cream
份量 (人)
Serving Size
(person)
材料
Ingredients
做法
Procedures
雪呢拿雪糕
Vanilla Ice Cream
4
花奶
180 ml
煉奶
60 ml
液體忌廉
180 ml
雲呢拿油
8ml
Evaporated milk 180 ml
Condensed milk 60 ml
Whipping cream 180 ml
Vanilla essence 8ml
1. 將所有材料倒入冰桶，將定時器扭至40
分鐘。
1. Add all ingredients into Detachable
Bucket
. Set
Timer to 40 minutes.
香濃朱古力雪糕
Rich Chocolate
Ice Cream
4
–
6
花奶
180 ml
煉奶
60 ml
液體忌廉
180 ml
無糖
70%
黑朱古力
80 g
牛油
25g
Evaporated milk 180 ml
Condensed milk 60 ml
Whipping cream 180 ml
Sugarless 70% dark
chocolate 80 g
Butter 25 g
1. 先將70g黑朱古力及牛油慢火煮熱至
60
˚C
，攪溶，關火放涼至室溫。
2. 將所有材料倒入冰桶，將定時器扭至40
分鐘。
3. 將餘下的10g朱古力切碎。
4. 在定時器倒數至5分鐘時將朱古力碎，從透
明上蓋的開口位置加進機內一起攪拌。
1. Cook 70g dark chocolate and butter over low
heat at about 60°C. Stir unitil it melts. Then,
remove from heat and let it cool down to room
temperature.
2. Add all ingredients into Detachable
Bucket
. Set
Timer to 40 minutes.
3. Chop the remaining 10g chocolate into chips.
4. When Timer reaches the 5-minute mark, mix
in chocolate chips through the opening on
See-through Cover.
