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Hobbybäcker-Versand - Inge Pinzer
Am Mühlholz 6 – 89287 Bellenberg
Tel. 0 73 06/92 59 00
Fax 0 73 06/92 59 05
Internet: www.hobbybaecker.de
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be added at the end of the freezing procedure.
Only use very fresh eggs.
You can replace milk by cream or cream by milk. The more cream is used, the
softer the ice cream will be.
Sugar can be replaced by honey, syrup or sweetener (not in case of soft ice
cream). Milk can be replaced by soy milk. If you want hard ice cream, put the
mass for about 15-30 minutes into the freezer before filling it into the ice cream
bowl, or just select a longer freezing time.
The ingredients must be well cooled before filling them into the ice cream bowl.
The cooler the ingredients, the shorter the preparation time (15 bis 30 minutes).
Ice will loose taste and quality if stored too long.
To conserve the ice cream for a certain time, do not leave it in the removable
bowl of the ice machine, but fill it into an adequate freezing box with lid.
Ice cream can be stored for a short time in the freezer.
Use the homemade ice cream within one week.
Melted ice cream should be used immediately and should not be frozen
again.
SOFT ICE CREAM
Basic recipe soft ice cream
300 ml cream, 65 g honey, 2 egg yolk,
1 egg, 1 pinch of salt
Mix all ingredients and prepare ice
cream in the ice cream maker.
Season to taste with liqueur, chocolate
chips etc.
Chocolate soft ice
300 ml cream, 30 g milk chocolate,
30 g dark chocolate, 1 egg yolk, 1 egg,
1 pinch of salt
Heat cream and
day before and let it cool down in
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chocolate the
the refrigerator. Add eggs and salt
immediately before the ice preparation.
Raspberry soft ice
300 ml cream, ½ tsp vanilla sugar,
65 g honey, 1 egg yolk, 1 egg, 1 pinch
of salt, 150 ml mashed raspberries
Mix cream, vanilla sugar and honey.
Add mashed raspberries, eggs and
salt immediately
preparation.
before the ice
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