Taurus ROWZER, Руководство пользователя, Страница: 6 / 11

• salt to taste
Pulverise the almonds with the mineral water
and leave to stand in cold for 12 hours.
Pass them through a superbag.
Heat a little of the milk and dissolve the glucose
and stabiliser.
Mix slowly with the rest of the milk to balance
the temperatures.
Add salt to taste, leave to stand for 12 hours in
cold and freeze at -20ºC.
SHAKES
Preparing a shake is as easy as adding 2 dl of
cold milk to the frozen base just before putting in
the container.
When it’s time to process it, do so one portion at
a time so that it doesn’t brim over.
Banana shake
•400 g of banana
•200 g icing sugar
•1 dl cream
Mix all the ingredients. Fill the container and
freeze.
ICE-CREAMS
Honey and mató cheese ice-cream
Ingredients
• 250 g mató cheese
• 250 cl full-cream milk
• 100 g honey
Heat the milk in a small saucepan and dissolve
the honey into it.
Mix and crush with the mató cheese, put into a
container and freeze at -20ºC.
White chocolate ice-cream
Ingredients
• 500 cl of milk
• 165 g white chocolate
• 6 g stabiliser
Boil the milk in a small saucepan with the stabi-
liser.
Pour this over the chocolate you have previously
grated and work it in until it is completely dissol-
ved.
Put it into a container, leave to stand for 6 hours
in cold and freeze at -20ºC.
Mint ice-cream
Ingredients
• 500 cl of milk
• 65 g sugar
• 10 g stabiliser
• 100 g fresh mint leaves
Boil the milk with the sugar and stabiliser (white
base) and then leave to
cool.
Scald the mint leaves in boiling water and then
cool in a bath