ORIGO ICM-02, Быстрый старт

Страница: 7 / 8

3
RECIPES
MILK ICE-CREAM
Ingredients: Pure milk - 220ml, Whipping cream - 250ml, White sugar - 85g
Method:
1. Manually stir the whipping cream for 10 minutes, or until sticky status (DON'T use inner tank).
2. Mixing the whipping cream, pure milk and white sugar. Then place mixture in refrigerator and
cool down to 5 -10 C.
3. Switch on the ice-cream maker and the pour the mixture into the inner tank.
4. Let the ice-cream churn and freeze in the ice-cream maker until it has reached the desired
consistency. Checking after 12 - 15 minutes and then every few minutes until it is thick enough.
5. For best results, the consistency should be soft type, so that it can easily be dispensed from the
outlet or spooned out of the tank. If it is too hard, it cannot be dispensed from the machine.
BANANA ICE-CREAM
Ingredients: Ripe banana - 160g, Pure milk - 140ml, Whipping cream - 175ml, White sugar - 55g
Method:
1. Mash the banana.
2. Manually stir the whipping cream for 10 minutes, or until sticky status (DON'T use inner tank).
3. Mixing the whipping cream, mashed banana, pure milk and white sugar. Then place mixture in
refrigerator and cool down to 5 -10 C.
4. Switch on the ice-cream maker and the pour the mixture into the inner tank.
5. Let the ice-cream churn and freeze in the ice-cream maker until it has reached the desired
consistency. Checking after 12 - 15 minutes and then every few minutes until it is thick enough.
6. For best results, the consistency should be soft type, so that it can easily be dispensed from the
outlet or spooned out of the tank. If it is too hard, it cannot be dispensed from the machine.
MANGO ICE-CREAM
Ingredients: Mango - 190g, Pure milk - 140ml, Whipping cream - 170ml, White sugar - 50g
Method:
1. Mash the mango.
2. Manually stir the whipping cream for 10 minutes, or until sticky status (DON'T use inner tank).
3. Mixing the whipping cream, mashed mango, pure milk and white sugar. Then place mixture in
refrigerator and cool down to 5 -10 C.
4. Switch on the ice-cream maker and the pour the mixture into the inner tank.
5. Let the ice-cream churn and freeze in the ice-cream maker until it has reached the desired
consistency. Checking after 12 - 15 minutes and then every few minutes until it is thick enough.
6. For best results, the consistency should be soft type, so that it can easily be dispensed from the
outlet or spooned out of the tank. If it is too hard, it cannot be dispensed from the machine.
STRAWBERRY ICE-CREAM
Ingredients: Strawberries - 220g, Pure milk - 115ml, Whipping cream - 140ml, White sugar - 75g
Method:
1. Mash the strawberries.
2. Manually stir the whipping cream for 10 minutes, or until sticky status (DON'T use inner tank).
3. Mixing the whipping cream, mashed strawberries, pure milk and white sugar. Then place mixture in
in refrigerator and cool down to 5 -10 C.
4. Switch on the ice-cream maker and the pour the mixture into the inner tank.
5. Let the ice-cream churn and freeze in the ice-cream maker until it has reached the desired
consistency. Checking after 12 - 15 minutes and then every few minutes until it is thick enough.
6. For best results, the consistency should be soft type, so that it can easily be dispensed from the
outlet or spooned out of the tank. If it is too hard, it cannot be dispensed from the machine.
o
o
o
o