Heinner HICM-150WHYG, Руководство пользователя

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FRESH STRAWBERRY ICE CREAM
250g or 1 pint fresh ripe strawberries, stemmed and sliced
52.5g freshly squeezed lemon juice
115g sugar, divided
240g whole milk
240g heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup 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 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 50
– 60 minutes. Add the sliced strawberries during the last
5 minutes of freezing.
FRESH LEMON SORBET
350g sugar
420g water
120g freshly squeezed lemon juice
0.5 tablespoon finely chopped lemon zest
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. This is called a simple syrup, and may
be made ahead in larger quantities to have on hand for making fresh lemon sorbet.
Keep refrigerated until ready to use.
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 50
– 60 minutes.
CHOCOLATE FROZEN YOGURT
240g whole milk
180 g bittersweet or semisweet chocolate, chopped
400 g low-fat vanilla yogurt
50g sugar
Combine the milk and chocolate in a blender or food processor fitted with the metal
blade and process until well blended and smooth, 20
– 30 seconds. Add the yogurt
and sugar; process until smooth, about 15 seconds. Turn the machine ON, pour
mixture into freezer bowl through ingredient spout and let mix until thickened, about
50
– 60 minutes.