Brandt SOR15E Manuel D'instruction page 19

Ingredients:
220g ripe bananas
95g caster sugar
Juice of 1 lemon
1 egg yolk
75ml whipping cream
220ml whole milk
Preparation:
Make a puree with the bananas and the egg yolk, sugar and lemon juice. Beat the banana puree with
the whipping cream and the milk (do not whip the cream). Put the mixture into the ice cream maker
for 30 minutes. Once the ice cream has been prepared in the ice cream maker, put the mixture into
the freezer for half an hour.
Blueberry ice cream
Ingredients:
510g blueberries
580ml sparkling mineral water
75g icing sugar
Preparation:
Mix the blueberries, the sparkling water and the icing sugar into a smooth puree. You can put it in the
blender if you wish. Put into the ice cream maker for 30 minutes. Then put the mixture into the
freezer for half an hour.
Soya and strawberry ice cream
Ingredients:
220g strawberries
110g sugar
6 egg yolks
3 spoonfuls of honey
750ml soya milk
Preparation:
Boil the soya milk with the honey. Make a puree with the strawberries and add this mixture to the
soya milk and honey. Beat the egg yolks until yellow. Pour the boiling milk over the egg yolks and stir
well. Leave to cool and put into the ice cream maker for 30 minutes. Then put the mixture into the
freezer for half an hour. Decorate with pieces of strawberry before serving.
Yoghurt ice cream
Ingredients:
510g whole yoghurt (Turkish)
75g whole milk
130g caster sugar
22g dextrose
22g skimmed milk powder
Preparation:
Dissolve the sugar, the dextrose and the skimmed milk powder into hot milk. Leave to cool. Stir the
yoghurt well into the milk. Put the mixture into the ice cream maker for 30 minutes. (For a smoother
ice cream, you can add 100g semi-whipped cream before freezing.) Put in the freezer for half an hour.
FagorBrandt SAS – Management Company - SAS with a capital of 20,000,000 Euros- Head Office: 89, bd Franklin
Roosevelt - 92500 Rueil-Malmaison - RCS Nanterre 440 303 196
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