Recipes - Unold 48860 Notice D'utilisation

RECIPES

Before making ice cream, fruit should be washed, peeled and cored if necessary.
After mixing, the ice cream mixture should still pre-cool for some time in the re-
frigerator. This is how to obtain an optimal ice cream result.
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 tha-
wed 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 additi-
on, 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
fruit, e.g. with the ESGE Zauberstab,
stir in sugar until the sugar is dissol-
ved, mix yogurt and gelatine, cool in
the refrigerator. Pour the cooled ice
32
instructions. Puree
cream mixture into the running ma-
chine
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 refrige-
rator. Pour the cooled ice cream mix-
ture into the running machine
Chocolate ice cream
200 g chocolate (e.g. your favou-
rite 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 machi-
ne.