Termozeta La Gelatiera 412003 Mode D'emploi page 22

ENGLISH
HAZELNUT CREAM
ICE CREAM
INGREDIENTS: 250 ml cream, 250 ml.
milk, 130 gr. sugar, 6 full coffee spoon of
hazelnut cream
Heat milk, cream and sugar and mix them
with a wooden spoon until sugar will be
dissolved.
Remove the pan from the flame and by
stiring from time to time, let the mixture get
cool. Pour the mixture into bowl.
When the ice cream is ready, add the
hazelnut cream to the ice cream before
switching the ice cream maker off.
BISCUIT ICE CREAM
INGREDIENTS: 250 ml milk, 200 ml whipping
cream, 50 gr. sugar, 50gr cane sugar, 50gr
hazelnuts, 25gr oat flakes, 20gr plain
chocolate drops, 5/20 gr bitter cocoa
(according to the colour of the ice cream
you desire), 2/3 biscuits (crumbled)
Put the oat flakes and the hazelnuts into the
blender jug (we suggest the blender Frulla
1200 Inox Termozeta) and powder.
Pour milk into a pan and add sugar, cane
sugar, cocoa and the hazelnut and oat
powder.
Heat the mixture on a low flame until sugar
is completely dissolved. Let the mixture get
cool and add cream mixing well.
When the ice cream is ready, add the plain
chocolate drops and crumbled biscuits.
STRAWBERRY ICE CREAM
INGREDIENTS: 100g sugar, 150ml milk,150
ml cream, 100g ripe strawberries, lemon
juice
Dissolve sugar in lemon juice. Add the
strawberries reduced to pulp, milk and
cream.
Mix carefully and pour the mixture into the
bowl.
MELON ICE CREAM
INGREDIENTS: 120g sugar, 150ml cream,
300g melon pulp, melon juice.
Mash melon pulp after removing the seeds,
wet it with lemon juice and sugar. Add
cream, mix carefully and pour into the bowl.
PINEAPPLE ICE CREAM
INGREDIENTS: 35g sugar, 250ml cream,
350g pineapple pulp, 1/2 sachet of vanillin
Add sugar, cream and vanillin to pineapple
pulp. Blend, mix carefully and pour the
mixture into the bowl.
FRUIT AND YOgHURT
ICE CREAM
INGREDIENTS 35g sugar, 200ml milk,
200ml yoghurt, 170g fruit, lemon juice.
Reduce fruit to pulp and add sugar and
lemon juice. Add milk and yoghurt. Mix
carefully and pour the mixture into the bowl.
RASPBERRY AND CURRANT
ICE CREAM
INGREDIENTS: 100g sugar, 150ml milk,
75ml cream, 125g raspberries, 125g
redcurrants, 1/2 sachet of vanillin.
Reduce raspberries and currents to pulp,
put through a sieve and add sugar and
vanillin. Add milk and crea. Mix carefully
and pour into the bowl.