Unold 48818 Notice D'utilisation page 32

DE
CREAM ICE
EN
Cream ice is made of milk, cream, egg yolk, sugar and other ingredients. It be-
comes smooth and soft by being stirred constantly during freezing.
FR
Basic recipe vanilla ice cream
NL
250 ml milk, 300 ml cream, 1 vanil-
la pod, 1 pinch of salt, 3 egg yolk,
IT
3 tblsp sugar
Heat milk and cream, slit the vanil-
ES
la pod and add the pulp to the milk,
PL
as well as the salt. Beat egg yolk with
sugar and add slowly the warm milk.
Cool the ice cream mass for about
24 hours in the refrigerator, then pre-
pare ice cream in the ice cream maker.
TIPP: For children add some chocolate
chips or jelly bears at the end of the
freezing process.
Quick vanilla ice cream
125 ml milk, 375 ml cream, 1 egg,
4 tblsp sugar, 1–2 tsp vanilla sugar
Mix all ingredients and prepare ice
cream in the ice cream maker.
Basic recipe chocolate ice cream
½ bar each of plain and milk choco-
late, 300 ml cream, 70 ml milk, 1 egg
Heat chocolate with milk and cream
and cool for about 24 hours in the re-
frigerator. Then add the egg and pre-
pare ice cream in the ice cream maker.
Quick chocolate ice
180 ml chocolate syrup, 1 egg, 180 ml
cream, 180 ml milk
Mix all ingredients and prepare ice
cream in the ice cream maker.
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Mocha ice cream
Prepare vanilla ice cream according to
the basic recipe, but add 2-3 tblsp of
granulated mocha or espresso powder
to the hot milk. At the end of freezing
add 1-2 tblsp of coffee liqueur.
Walnut ice cream
Caramelize 75 g of sugar in a pan, add
75 g of chopped walnuts and mix it
with the caramel. Let the caramel cool
down on an oiled plate.
Prepare vanilla ice cream according
to the basic recipe, add the chopped
caramelized walnuts at the end of the
freezing process.
TIPP: Replace walnuts by pumpkin
seeds and season the ice cream with
1 tsp of pumpkin seed oil.
Amaretto ice cream
Prepare vanilla ice cream according to
the basic recipe. Add the crumbs of
125 g amaretti (almond macaroons)
with 2-3 tblsp of amaretto liqueur at
the end of the freezing process.
Stand 28.7.2020