Silvercrest 274311, Руководство по эксплуатации

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SEMD 12 A2 GB
│
9 ■
Recipes
NOTE
► These recipes are provided without guar-
antee. All information on ingredients and
preparation is indicative only. Modify the
suggested recipes to taste.
► The recipes each provide enough mixture to
fill one beaker
.
► The max. filling capacity of a beaker pro-
duces around 2- 3 scoops of ice cream.
► We recommend beating the cream required
for the recipes in advance. As it can be dif-
ficult to beat such small quantities of cream,
we recommend beating more cream than you
require and using the excess to decorate the
finished ice cream later.
Vanilla ice cream
Ingredients
■ 170 ml full cream milk
■ 85 ml/85 g cream
■ 25 g icing sugar
■ 10 g vanilla sugar
Preparation
1) Beat the cream until it is slightly stiff.
2) Mix the cream with the milk, the vanilla sugar
and the icing sugar.
3) Allow the mixture to cool down to about 5 - 10°C
in the fridge.
Now you can process the mixture as described in
the instructions.
Strawberry ice cream
Ingredients
■ Approx. 120 g strawberries
■ 70 ml/70 g full cream milk
■ 60 ml/60 g cream
■ 30 g icing sugar
Preparation
1) Puree the strawberries.
2) Beat the cream until it is slightly stiff.
3) Mix the pureed strawberries with the cream,
the milk and the icing sugar.
4) Allow the mixture to cool down to about
5 - 10°C in the fridge.
Now you can process the mixture as described in
the instructions.
Banana ice cream
Ingredients
■ 1/2–1 bananas (approx. 75g)
■ 115 ml/115 g full cream milk
■ 55 ml/55 g cream
■ 35 g icing sugar
Preparation
1) Puree the bananas.
2) Beat the cream until it is slightly stiff.
3) Mix the pureed bananas with the cream, the
milk and the icing sugar.
4) Allow the mixture to cool down to about
5 - 10°C in the fridge.
Now you can process the mixture as described in
the instructions.