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You will get the best results when you pour the preparation into the removable
bowl as cool as possible. Then cool and mix until you have a thicker mixture. At
that point, remove the mixing spatula and turn on the cooling function, so the
preparation will only get harder. Of course, the ice cream will be harder on the
outside than on the inside. This is normal. You can always store homemade ice
cream in the freezer. Cover the preparation with foil to prevent ice crystals.
BASIC RECIPE: ICE CREAM PREPARED COLD
•
3 dl milk
•
150 g sugar
•
2 dl whipped cream
•
3 egg yolks
•
pinch of salt
Beat the egg yolks with the sugar until frothy. Then add the whipping cream and
milk. Stir everything together while adding a pinch of salt, then put it all in the ice
cream maker.
ICE CREAM PREPARED WARM
•
4 dl milk
•
150 g sugar
•
2 dl whipping cream
•
3 egg yolks
•
pinch of salt
Beat the egg yolks with the sugar until frothy. Then add the milk, cream and salt
little by little. Heat slowly until boiling, but do not let it boil. When the foam be-
comes firmer, the yellow cream will rise to the top. Remove the mixture from the
heat, let it cool, then pour it into the ice cream maker.
VANILLE-ICE
•
1 vanilla pod
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3 egg yolks
•
3 1/2 dl milk
•
2 dl whipped cream
•
150 g sugar
Wash the vanilla pod and cut it lengthwise to better bring out the aroma. Whip the
cream and milk and add the stick to the mixture. Heat the mixture and take it off
the heat when it boils. Let everything cool slightly. Meanwhile, beat the egg yolks
and sugar until frothy. Remove the vanilla pod from the lukewarm milk mixture and
add the mixture little by little to the frothy mixture of egg yolks and sugar. Heat
again while stirring, but make sure it does not boil. When the mixture begins to
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