Kenwood M250, Инструкция по эксплуатации

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HEAD OFFICE: Kenwood Limited, 1-3 Kenwood Business Park, New Lane, Havant, Hampshire PO9 2NH
55679/4
chocolate mint ice cream
ingredients IM250 IM280
semi skimmed milk 200 ml 300 ml
caster sugar 50g 75g
double cream 225 ml 325 ml
peppermint essence few drops few drops
grated chocolate 50g 75g
Place the milk and sugar into a saucepan. Place over a low heat and stir until
the sugar has dissolved, then leave until cold. Stir the cream and peppermint
essence into the cooled milk. Pour the mixture into the freezer bowl with the
paddle running. When the mixture starts to freeze add the grated chocolate down
the chute. Allow to freeze until the desired consistency is achieved.
strawberry ice cream
ingredients IM250 IM280
fresh strawberries 300g 450g
caster sugar 75g 125g
double cream 100 ml 150 ml
lemon juice juice
1
⁄
2
small lemon juice
1
⁄
2
large lemon
Puree the strawberries until smooth, add the remaining ingredients. Pour the
mixture into the freezer bowl with the paddle running. Allow the mixture to freeze
until the desired consistency is achieved.
lemon sorbet
ingredients IM250 IM280
granulated sugar 200g 300g
water 200 ml 300 ml
orange juice juice
1
⁄
2
medium orange juice 1 small orange
lemon juice 175 ml 250 ml
egg white
1
⁄
2
medium egg white
1
⁄
2
large egg white
Place the sugar and water in a saucepan. Stir over a low heat until the sugar has
dissolved. Bring the mixture to the boil and allow to boil for 1 minute. Remove
from heat and allow to cool.
Add the orange and lemon juice. Whisk the egg white until almost stiff and then
stir into the lemon mixture. Pour the mixture into the freezer bowl with the paddle
running. Allow to freeze until the desired consistency is achieved.
custard based vanilla ice cream
ingredients IM250 IM280
egg yolks 2 4
caster sugar 50g 100g
semi skimmed milk 150 ml 300 ml
double cream 150 ml 300 ml
vanilla essence few drops 2.5 ml
Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan
slowly bring the milk to boiling point, then pour onto the egg mixture beating
together. Return the mixture to the pan and stir constantly until the mixture
thickens and forms a film over the back of the spoon. Do not let it boil or the
mixture will separate. Remove from heat and leave until cold. Stir in the cream
and vanilla essence. Pour the mixture into the freezer bowl with the paddle
running. Allow to freeze until the desired consistency is achieved.