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RECIPES
VANILLA ICE CREAM (FOR
Ingredients: 375ml of milk – 375ml of liquid cream – 2 vanilla beans
split in 2 lengthwise with their seeds scraped – 145g of granulated
sugar – 8 large egg yolks.
In a saucepan, heat the milk, cream, the vanilla beans and their
seeds with the sugar over a medium heat, stirring, until the sugar
dissolves. The milk almost reaches the boiling point. Let it infuse
for
minutes off of the heat.
15
Remove the vanilla beans and reheat delicately.
Beat the egg yolks in a large mixing bowl. Add
and mix. Put in the remaining milk.
Transfer the cream to a clean saucepan, stirring constantly over a
low-medium flame, beat for
coat with the back of the spoon. Do not let it boil. When the cream
has cooled down a bit, cover it and refrigerate it until it is cold.
Pour it into your ice cream maker (ice cream setting time
40
minutes).
RUM RAISIN ICE CREAM
Ingredients: 60g of chopped raisins – 2 tablespoons of amber rum
– 750ml of liquid cream – 250ml of milk – 170g of sugar.
Let the raisins swell in the rum overnight, covered.
Mix the liquid cream, milk and sugar in a mixing bowl.
Pour the preparation into the ice cream maker and add the raisins
halfway through the allocated time (ice cream setting time
40
minutes).
2018 12 05 LAGRANGE notice turbine S411320-V4.indd 47
L)
1
ml of warm milk
60
to
minutes until it thickens and
8
10
30
30
Ingredients: 345g of granulated sugar – 750ml fresh strawberries –
strawberries and whipped cream for serving (optional).
Dissolve the sugar with
a low flame. Let the syrup become warm.
Put the strawberry purée into the cooled syrup and then pour the
whole thing into your ice cream maker (ice cream setting time
to
minutes).
20
30
Serve the sorbet with strawberries and whipped cream if you wish.
Ingredients: 4 large green apples peeled and with the seeds removed,
cut into cubes – 4 pears peeled and with the seeds removed, cut into
cubes, 1 strip of lemon peel – 1 cinnamon stick – 60ml of lemon juice
– 80g of sugar – 2 tablespoon of calvados or Poire Williams liqueur.
In a large saucepan, delicately poach the apples and pears with the
lemon peel, the cinnamon stick and enough water to cover them.
to
The fruit will be tender in barely
peel and the cinnamon stick. Reduce the fruit to a smooth purée
with your mixer with the lemon juice.
In a saucepan, bring to a boil the sugar with
let it simmer for
Let it cool down.
Pour the preparation into your ice cream maker (ice cream setting
time
30
minutes).
to
47
E N G
STRAWBERRY SORBET
ml of water in a saucepan, stirring over
250
APPLE PEAR SORBET
to
minutes. Remove the lemon
6
8
ml of water and
80
1
minute. Put in the fruit purée and the liqueur.
04/01/2019 11:25
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