Mango Ice Cream; Nut Ice Cream; Kiwi Sorbet - SilverCrest SECM 12 B2 Mode D'emploi

mango ice cream

Ingredients
■ 200 g mango pulp
■ 200 ml/200 g whole milk
■ 200 ml/200 g cream
■ 100 g icing sugar
Preparation
1) Puree the mango .
2) Beat the cream until it is slightly stiff .
3) Mix the pureed mango with the cream, the milk
and the icing sugar .
4) Allow the mixture to cool down in the refrigera-
tor for approx . 4 hours .
Now you can process the mixture as described in
the instructions .

Nut ice cream

Ingredients
■ 100 g nuts
■ 250 ml/250 g whole milk
■ 200 ml/200 g cream
■ 200 g icing sugar
■ 1 packet of vanilla sugar
■ 1 egg yolk
Preparation
1) Chop the nuts finely .
2) Beat the egg yolks with the vanilla sugar and
icing sugar until you have a lightly-coloured
mass .
3) Beat the cream until it is slightly stiff .
4) Mix the milk, cream and egg yolk mass .
5) Allow the mixture to cool down in the refrigera-
tor for approx . 4 hours .
6) Add the mixture to the appliance as described
in the section "Making ice cream" .
7) Wait approximately 5 minutes and then add
the finely chopped nuts gradually without
switching off the appliance .
8) Wait until the ice cream is ready .
SECM 12 B2

Kiwi sorbet

Ingredients
■ approx . 5 kiwis (approx . 390 g pulp)
■ 1 lime
■ 100 g sugar
Preparation
1) Peel the kiwis and remove the stem base .
2) Cut the pulp into small cubes .
3) Sprinkle lime juice over the kiwi pulp .
4) Put the pulp in the refrigerator for 1 hour .
5) Boil the sugar with 100 ml of water until it turns
into syrup . Let the syrup cool down .
6) Combine the pulp and the syrup and purée
the mixture using a blender or a hand mixer .
You can now process the mixture into sorbet as
described in the instructions .
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