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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
22
TKG ICE 2500 - 170213
Assembly page 22/50
Fax +32 2 359 95 50
Crumble the chocolate into small flakes and mix it with a little milk and the vanillin in a
container; melt in a bain-marie. Beat the eggs with the sugar, add the remaining and melted
chocolate (it must be cooled), mix well and pour the preparation into the refrigerating
container.
Blueberry flavour
150g of sugar - 180g of cream - 300g frozen blueberries -
½
lemon
Defrost the blueberries at room temperature and leave them in the resulting syrup, add the
lemon juice, cream and sugar. Mix the ingredients well until they take on consistency, and pour
the preparation into the refrigerating container.
Strawberry flavour
100g of sugar - 180ml of milk - 150g of cream - 1 egg - 200g ripe strawberries
Beat the eggs with the sugar, add the strawberries cut into small pieces and the other
ingredients. Mix well and pour the preparation into the refrigerating container.
Walnut flavour
150g of sugar - 220ml of milk - 150ml of cream - 2 eggs - 70g of walnuts (kernel) – 1.5 table-
spoons of walnut liqueur
Chop the walnuts, add the sugar and eggs and beat so that they become firm. Add the other
ingredients, mix the preparation well and pour into the refrigerating container.
Liqueur ice creams and soft drinks
Recipes with alcohol need 10 – 15 minutes longer to prepare than ice cream.
Champagne flavour
100g of sugar - 250ml of cream - 250ml of champagne or brut
Dissolve the sugar in the champagne, add the cream and pour into the container.
Mint flavour
70g of sugar - 180ml of milk - 180ml of cream - 180ml mint liqueur - 1 lemon juice
Add the lemon juice to the sugar, mixing together as far as possible. Add the other ingredients,
mix the preparation well and pour into the container.
Whisky flavour
80g of sugar - 200ml of milk - 250ml of cream - 1 egg – 70ml of whisky - 1 pinch of grated lemon
rind
Beat the egg together with the sugar, add the lemon rind (for flavour), the milk, cream and
liqueur, mix the preparation well and pour into the container.
Lemon flavour
70g of sugar - 300ml of milk - 200ml of citron syrup
Mix the sugar with the milk, add the citron syrup, mix the preparation well and pour into the
container.
Sorbet recipes
Recipes with alcohol need 10 – 15 minutes longer to prepare than ice cream. We recommend
removing them from the refrigerating container at the moment of serving as they melt rapidly.
Champagne flavour
80g of sugar – 550ml of champagne or brut
Dissolve the sugar in the champagne, and pour into the refrigerating container.
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