Trebs 99254 Mode D'emploi page 20

Mango ice cream
ingredients
Mango
Skimmed milk
Confectioner's sugar
Mash the mango. For a smooth result remove the
pips by sieving. Add the sugar and milk and mix
together. 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.
Chocolate mint ice cream
ingredients
Skimmed milk
Confectioner's sugar
Heavy cream
peppermint extract
grated chocolate
Place the milk and sugar into a saucepan. Place
over a low heat and stir until the sugar has
dissolve, then leave until cold. Stir the cream and
peppermint essence into cooled milk. Place the
mixed ingredients into the freezer for 20- 30
minutes before making ice cream. Pour the
mixture into 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
fresh strawberries
Confectioner's sugar
Heavy cream
Skimmed milk
Puree the strawberries until smooth, add the
remaining ingredients. Place the mixed
160 g
134 ml
30 g
130 ml
30 g
100 ml
few drops
40 g
120 g
40 g
80 ml
60 ml
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
granulated sugar
Water
orange juice
lemon juice
egg white
Place the sugar and water in a saucepan. Stir over a
low heat until the sugar has dissolved. Bring the
mixture to the boil 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
egg yolks
Confectioner's sugar
Skimmed milk
Heavy cream
vanilla extract
Place the egg yolks and sugar in a glass tank and beat
together. In a saucepan slowly bring the milk to
boiling point, then pour onto the egg mixture beating
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
the mixed ingredients into the freezer for 20- 30
100 g
100 ml
juice from 1/2 medium size
orange
60 ml
1/2 medium size
egg white
1
25 g
100 ml
100 ml
few drops