Unold SOFTI Notice D'utilisation page 35

If you are using alcohol for your recipe, please only add it to the ice cream when
the ice cream has the desired consistency.
If your recipe contains eggs, use eggs that are as fresh as possible. Consume thawed
ice cream immediately, do not re-freeze it.
You can also use lactose-free dairy products for all recipes. The required quan-
tities correspond to the listed quantities. Naturally you can also use whipping
cream of soy or rice.
The quantities specified here are guide values that can be adapted to suit your
personal taste. We encourage you to also develop your own creations. In addi-
tion, in bookstores and on the Internet you will find an abundance of additional
ice cream recipes.
The preparation time depends on various factors, such as the temperature of the
ingredients. Check the consistency of the ice cream regularly to determine the
right removal time.
Fast yogurt ice cream
500 ml fruit yogurt, 100 ml whipping
cream, 2 tbsp. sugar
Mix all ingredients in a cup, cool in the
refrigerator. Pour the cooled ice cream
mixture into the running machine
Fruity yogurt ice cream
350 g plain yogurt, 1 envelope of cold-
soluble gelatine, approx. 3 tbsp. sugar
(depending on the desired sweetness),
250 g berries, e.g. strawberries, blue-
berries, raspberries. However, plums,
cherries, peaches, etc. can also be
used. Dissolve gelatine as specified in
the manufacturer's instructions. Puree
fruit, e.g. with the ESGE Zauberstab,
stir in sugar until the sugar is dis-
solved, mix yogurt and gelatine, cool
in the refrigerator. Pour the cooled ice
cream mixture into the running ma-
chine
Stand 20.2.2020
Copyright UNOLD AG | www.unold.de
Fast chocolate ice cream
150 g cold-soluble, sweetened co-
coa powder, 400 ml whipping cream,
100 ml milk, 2 tbsp. sugar
Mix all ingredients, cool in the refrig-
erator. Pour the cooled ice cream mix-
ture into the running machine
Chocolate ice cream
200 g chocolate (e.g. your favour-
ite variety), 400 ml whipping cream,
100 ml milk
Warm the chocolate with the cream,
stir until the chocolate is melted. Let
the ice cream mix cool again (to re-
frigerator temperature), pour the ice
cream mixture into the running ma-
chine.
Vanilla ice cream
200 g chocolate, the scraped out
seeds of a vanilla pod, or 2 envelopes
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