Vanilla Ice Cream; Chocolate Ice Cream - THOMSON THIC47923 Notice D'utilisation

5.
20～40 minutes later, the ice cream is finished. You can add some
coconut for garnish.

Vanilla Ice Cream

-
Preparation: Store the freeze bowl in a freezer below -18℃ for at least 12
hours.
Ingredients: 350ml milk, 100ml light milk, 50g sugar, 2 yolks, 1 spoon of vanilla
powder
Cooking:
1.
Place yolks, vanilla powder, sugar and light cream into a bowl and stir
well;
2. 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;
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;
5.
20～40 minutes later, the ice cream is finished.

Chocolate Ice Cream

-
Preparation: Store the freeze bowl in a freezer below -18℃ for at least 12 hours.
Ingredients: 250ml milk, 100ml light milk, 1 yolk, 50g sugar, 60g chocolate
Cooking：
1.
Place yolk, sugar and light cream into a bowl and stir well;
2.
Pour the milk and chocolate to a saucepan and heat until the chocolate is
melted and little bubbles start to appear. Then pour the yolk mixture and stir
well to cool down;
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;
5.
20～40 minutes later, the ice cream is finished.
Matcha-ormosia Ice Cream
-
Preparation: Store the freeze bowl in a freezer below -18℃ for at least 12 hours.
Ingredients: 250ml milk, 100ml light milk, 50g sugar, 2 yolks, 20g matcha powder,
some ormosia(cooked)
Cooking:
1.
Place yolk, sugar, motcha powder and light cream into a bowl and stir
well;
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