Trebs Comfortice 99249 Mode D'emploi page 23

strawberry ice cream
ingredients:
fresh strawberries
Confectioner's sugar
Heavy cream
lemon juice
Puree the strawberries until smooth, add the
remaining ingredients. Pour the mixture into the
freezer bowl 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.
Pour the mixture into the freezer bowl 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
150 g
50 g
50 ml
juice from 1/4
small size lemon
80 g
80 ml
juice from ¼ medium
size orange
50 ml
1/4 medium size
egg white
1
50 g
100 ml
100 ml
few drops
Place the egg yolks and sugar in a glass bowl
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. Pour the mixture into the freezer
bowl with the paddle running. Allow to freeze
until the desired consistency is achieved.