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Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolve, then
leave it until it's cold. Stir the cream and peppermint essence into the cooled milk. Place the mixed
ingredients into the freezer for 20- 30 minutes before making ice cream. Pour the mixture into the freezer
tank with the paddle running. When the mixture starts to freeze add the grated chocolate down the chute.
Allow to freeze until the desired consistency is achieved.
Strawberry ice cream
Ingredients
120 gr. fresh strawberries
40 gr. confectioner's sugar
80 ml. heavy cream
60 ml. skimmed milk
Puree the strawberries until smooth, then add the remaining ingredients. Place the mixed ingredients into
the freezer for 20- 30 minutes before making ice cream. Pour the mixture into the freezer tank with the
paddle running. Allow the mixture to freeze until the desired consistency is achieved.
Lemon sorbet
Ingredients
100 gr. granulated sugar
100 ml. water
Juice from ½ medium size orange juice
60 ml. lemon juice
1 egg white
Place the sugar and water in a saucepan. Stir over a low heat until the sugar has dissolved. Bring the
mixture to boiling and allow to boil for 1 minute. Remove from heat and allow to cool. Add the orange and
lemon juice. Whisk the egg white until almost stiff and then stir into the lemon mixture. Place the mixed
ingredients into the freezer for 20- 30 minutes before making ice cream. Pour the mixture into the freezer
tank with the paddle running. Allow to freeze until the desired consistency is achieved.
Custard based vanilla ice cream
Ingredients
1 egg yolk
25 gr. confectioner's sugar
100 ml. skimmed milk
100 ml. heavy cream
A few drops of vanilla extract
Place the egg yolk and sugar in a glass tank and beat together. In a saucepan slowly bring the milk to the
boiling point, then pour onto the egg mixture and mix it together. Return the mixture to the pan and stir
constantly until the mixture thickens and forms a film over the back of the spoon. Do not let it boil or the
mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla extract. Place
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