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Chocolate ice cream
200 ml
whole milk
200 ml
cream
2 tbsp.
sugar
200 g
dark chocolate couverture
1 tbsp.
cocoa powder
Slowly heat and stir the mixture until the couverture chocolate has melted completely. Cool down the
mixture and let stir for 40 minutes in the Ice cream maker afterwards.
Mocha ice cream
400 g
sweetened condensed milk
200 g
cream
1 tbsp.
instant coffee
5 pc.
coffee-chocolates
Roughly chop or blend the chocolates together with the cream (e. g. in a table blender or with an
immersion blender). Then slowly stir in the sweetened condensed milk and the instant coffee. Pour the
pre-chilled mixture into the Ice cream maker and let stir for 40 minutes to the desired consistency.
Sorbet
Strawberry sorbet
500 g
strawberries
125 ml
apple juice
50 g
powdered sugar
1 tbsp.
lemon juice
Pre-chill the finely pureed ingredients and pour the mixture into the Ice cream maker. Let stir for 20 - 40
minutes to the desired consistency.
Tip:
Add some frozen strawberries and blend them together with the mixture to cool it down quickly.
Elderflower sorbet
300 ml
elderflower syrup
120 g
sugar
250 ml
dry sparkling wine
Stir the mixture until the sugar is completely dissolved. Pour the mixture into the Ice cream maker and let
stir it for 20- 40 minutes to the desired consistency.
Tip:
Pre-chill the mixture for 1 hour in the freezer to shorten the preparation process in the Ice cream
maker.
Tip:
Replace the sparkling wine by apple juice to get a delicious, non-alcoholic version of this sorbet.
Frozen Yogurt
Frozen Yogurt – basic recipe
500 ml
natural yogurt (3.5 % fat content)
50 g
powdered sugar
1 pkt.
vanilla sugar
Mix all ingredients and pour the pre-chilled mixture into the Ice cream maker. Let stir for 40 minutes to the
desired consistency.
Tip:
Use toppings to refine the frozen yogurt, e.g. fruit puree, cookie crumbs or a sauce of your choice.