Unold 48876 Gebruiksaanwijzing pagina 36

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Beschikbare talen

dill), 6 g stevia, 2 envelopes of gelatine that dissolves in cold liquids, 4 egg

whites, salt and pepper to taste

Peel cucumbers and cut them in half, scoop out the seeds, cut in large pieces

and put them in a high bowl. Puree with the hand mixer. Add all the other

ingredients, except the egg whites, and mix. Add a pinch of salt to the egg whites

and beat until creamy, then fold into the cucumber puree with a whisk. Pour into

the ice cream maker and freeze for 30 to 40 minutes.

Buttermilk ice cream

400 ml buttermilk, 200 ml milk, 200 ml cream, 4 egg yolks, 20 g stevia, 1 TBSP

lemon zest

Preparation variant 1

Only select this variant if you are sure you are using very fresh eggs.

Pour all the ingredients into a high bowl and puree with the hand mixer.

Pour into the ice cream maker and freeze for approx. 40 minutes.

Preparation variant 2

Beat egg yolks and stevia in a double boiler until creamy. Bring milk and cream

to boil and stir it into the egg yolk/stevia mixture and let cool. Ideally prepare

this mixture on the day before. When the egg yolk/stevia mixture (with the added

milk and cream) has completely cooled, mix in the buttermilk (do not add the

buttermilk before the mixture has cooled, otherwise the buttermilk will curdle).

Pour into the ice cream maker and freeze for approx. 40 minutes.

Strawberry ice cream

500 g strawberries, 20 g stevia, 200 ml milk, 200 ml cream, 2 TBSP lemon

juice

Pour all the ingredients into a high bowl and puree with the hand mixer. Pour

into the ice cream maker and freeze for approx. 40 minutes. Tip: Add either 1 to

2 TBSP balsam or 1 to 2 EL finely chopped fresh mint leaves or basil leaves. You

can also use blueberries or raspberries instead of strawberries.

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Stand 24.10.2024

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