Unold 48880 Mode D'emploi page 38

whites and lemon juice until creamy,
and blend with the kiwi mixture. Pour
into the ice cream maker and freeze
for approx. 40 minutes.
Sour cherry sorbet
625 g sour cherries (from the jar,
drained), 3 TBSP lemon juice, 12 g
stevia, 625 ml apple juice, 2 enve-
lopes of gelatine that dissolves in cold
liquids
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Iced tomato cream
(As an appetiser or intermediate course on
hot days)
300 ml tomato juice, 300 ml tomato
puree (finished product), 500 g sour
cream, 250 g sweet cream, 2 TBSP
salt, 5 pinches stevia, 5 TBSP lemon
juice, 2 TBSP finely chopped parsley,
2 TBSP chopped chives, 2 envelopes
of gelatine that dissolves in cold liq-
uids, black pepper and Tobasco sauce
to taste
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes. Tip:
You can also add between 1 TBSP and
2 TBSP of balsamic vinegar (depend-
ing on the prepared quantity) and fine-
ly chopped basil leaves. In this case
leave out the Tabasco sauce, parsley
and chives.
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Cucumber ice cream
2,5 cucumbers, 5 TBSP lemon juice,
3 TBSP sunflower oil, 3 TBSP olive
oil, 2 envelopes "Dill" spice blend
for cucumber salad (or 5 TBSP finely
chopped dill), 7 g stevia, 2 envelopes
of gelatine that dissolves in cold liq-
uids, 4 egg whites, salt and pepper to
taste
Peel cucumbers and cut them in half,
scoop out the seeds, cut in large piec-
es and put them in a high bowl. Puree
with the hand mixer. Add all the oth-
er ingredients, except the egg whites,
and mix. Add a pinch of salt to the egg
whites and beat until creamy, then
fold into the cucumber puree with a
whisk. Pour into the ice cream maker
and freeze for 30 to 40 minutes.
Buttermilk ice cream
500 ml buttermilk,
250 ml cream, 5 egg yolks, 25 g ste-
via, 2 TBSP lemon zest
Preparation variant 1
Only select this variant if you are sure
you are using very fresh eggs.
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Preparation variant 2
Beat egg yolks and stevia in a double
boiler until creamy. Bring milk and
cream to boil and stir it into the
egg yolk/stevia mixture and let cool.
250 ml milk,