RASPBERRY FROZEN YOGHURT
INGREDIENTS
Fresh raspberries 200 g
Confectioner’s sugar 100 g
Natural yoghurt 200 ml
Mash the raspberries or puree them. For a smooth result remove the pips
by sieving.
Add the sugar and natural yoghurt and mix together. Pour the mixture into the
freezer bowl with the paddle running. Allow to freeze until the desired consistency
is achieved.
RECIPES
STRAWBERRY ICE CREAM
INGREDIENTS
Fresh strawberries 250 g
Confectioner’s sugar 100 g
Heavy cream 100 ml
Lemon juice. Juice from 1/2 a small size 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.
CHEESECAKE ICE CREAM
INGREDIENTS
1 vanilla pod
150 ml milk
1/2 packet of vanilla sugar
2 egg yolks
50g sugar
150g cream
Cut the vanilla bean lengthwise and scratch out the vanilla seeds
using a sharp knife. Put the milk , vanilla sugar, vanilla pod and seeds into
a saucepan and allow to come briefly to the boil.
Remove the saucepan from the stove and allow to infuse for approx 10 mins.
Beat the egg yolk and sugar using a hand mixer for about 5 mins until the mixture
thick and creamy.
Remove the vanilla pod from the milk and pour the hot milk into the egg mixture
while stirring constantly. Pour the hot milk into the mixture in a thin stream ,
otherwise there is a risk that the eggs will separate.
Put the egg milk into the saucepan and heat slowly(do not boil),stirring with a
whisk, until the mixture thickens. Now ,put the ice cream mixture into the refrig-
erator for at least 12/max. 24 hours.
Beat the cream until it is stiff then fold it into the cooled mixture. Now, you can
place the prepare the ice cream mixture into the ice cream maker.
Please note the details in the operating instructions.
RECIPES
LEMON SORBET
INGREDIENTS
Granulated sugar 175 g
Water 175 ml
Orange juice Juice from 1/2 medium size orange
Lemon juice 100 ml
Egg white 1/2 medium size 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
Egg yolks 2
Confectioner’s sugar 50 g
Skimmed milk
200 ml
Heavy cream
200 ml
Vanilla extract few drops
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 thick-
ens 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
extract. Pour the mixture into the freezer bowl with the paddle running. Allow to
freeze until the desired consistency is achieved.
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