Mango Ice Cream - THOMSON THIC47923 Notice D'utilisation

2.
Place yolks, sugar and light cream into a bowl and stir well;
3.
Pour the milk to a saucepan and heat until little bubbles start to appear.
Then pour the yolk mixture and stir well to cool down;
4.
Add the banana puree to the cold milk mixture and stir well;
5. Store the mixture into the fridge(under freezing function) for 2～4 hours
before taking out;
6.
Remove the freeze bowl from the freezer and assemble the unit before
using;
7.
Pour the mixture slowly into the machine for stirring;
8.
20～40 minutes later, the ice cream is finished.

Mango Ice Cream

-
Preparation: Store the freeze bowl in a freezer below -18℃ for at least 12
hours
Ingredients: 1～2pcs mangoes, 350ml milk, 50ml light cream, 50g sugar
Cooking:
1.
Peel and dice the mango(es);
2. Mix well milk and sugar into a food processor;
3.
Mix milk and mango dices to mango puree;
4.
Pour light cream to mix well;
5.
Store the mixture into the fridge(under freezing function) for 2～4 hours
before taking out;
6.
Remove the freeze bowl from the freezer and assemble the unit before
using;
7.
Pour the mixture slowly into the machine for stirring;
8.
20～40 minutes later, the ice cream is finished.
Avocado-Coconut Ice Cream
-
Preparation: Store the freeze bowl in a freezer below -18℃ for at least 12
hours.
Ingredients: 1 avocado, 350ml coconut milk, 100ml light cream、80g sugar, 1
teaspoon rum, pinch of salt, a squeeze of fresh lime juice Cooking:
1.
Halve the avocado and remove the pit. Scoop out the flesh and put it in
a blender or the bowl of a food processor.
2.
Add the coconut milk, light cream, sugar, rum, salt, and lime juice, and
puree until completely smooth.
3.
Store the mixture into the fridge(under freezing function) for 2～4 hours
before taking out.
4.
Pour the mixture slowly into the machine for stirring;
EN - 9