Recipe Ideas For Children - Unold 48850 Notice D'utilisation

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Am Mühlholz 6 – 89287 Bellenberg
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If you want firmer ice cream, place the ice cream mixture in the freezer compart-
ment for 15-30 minutes, before pouring the mixture into the ice cream maker. In
the summer months, in particular, temperatures even in the refrigerator can be
slightly higher since, for example, the refrigerator door is opened and the room
temperature is higher. Ice cream does not melt so quickly if you add a package
of cold-soluble gelatine) to the ice cream before freezing. The quantities speci-
fied here are guide values that can be adapted based on personal taste. We en-
courage you to also develop your own creations. You will find an abundance of
additional recipes in book stores and on the Internet.
The respective preparation time depends on various factors, such as the temper-
ature of the ingredients. Regularly check the consistency of the ice cream to de-
termine the right time to take the ice cream out of the appliance.
The suggested recipes are provided for a charge of two refrigerated containers
(each half).

RECIPE IDEAS FOR CHILDREN

Vanilla ice cream
150 ml milk, 150 g cream, 1/2 vanil-
la pod, 1 pinch salt, 1 egg yolk, 40 g
sugar, 25 g condensed milk.
Put the milk and 50 g cream in a pot
and heat. Slit the vanilla pod open
lengthwise, scrape out the seeds with
a spoon and together with the pod and
the salt, add to the cream/milk. Stir-
ring constantly, bring the entire mix-
ture to a boil, remove immediately
from the burner and take out the pod.
Whip the egg yolk together with the
sugar so that it is creamy, then under
constant stirring, add the hot cream/
milk. Pour the liquid back into the pot
and heat, stirring constantly, until the
ice cream mixture thickens slightly.
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Stir in the condensed milk, put the ice
cream mixture in a different container
and let it cool, then put it in the refrig-
erator for one hour.
Whip the whipping cream until stiff
and fold it into the cooled pudding
mixture. Pour the mixture into the
running ice cream machine and let it
freeze in 15 to 30 minutes.
Chocolate ice cream
100 l milk, 1 egg yolks, 40 g sugar,
1/2 package vanilla sugar, 50 g milk
chocolate, 100 g cream , 1 tsp. cocoa
Heat the milk in a pan and let it boil
up once. In the meantime, beat the
egg yolk with the vanilla sugar into a
foam mixture. In this process drizzle