Bedienungsanleitung Trebs 99254 Comfortice (Seite 20 von 21) (Deutsch, Englisch, Holländisch, Französisch)

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Mango ice cream

ingredients

Mango 160 g

Skimmed milk 134 ml

Confectioner’s sugar 30 g

Mash the mango. For a smooth result remove the

pips by sieving. Add the sugar and milk and mix

together. Place the mixed ingredients into the

freezer for 20- 30 minutes before making ice

cream. Pour the mixture into the freezer tank

with the paddle running. Allow to freeze until the

desired consistency is achieved.

Chocolate mint ice cream

ingredients

Skimmed milk 130 ml

Confectioner’s sugar 30 g

Heavy cream 100 ml

peppermint extract few drops

grated chocolate 40 g

Place the milk and sugar into a saucepan. Place

over a low heat and stir until the sugar has

dissolve, then leave until cold. Stir the cream and

peppermint essence into cooled milk. Place the

mixed ingredients into the freezer for 20- 30

minutes before making ice cream. Pour the

mixture into freezer tank with the paddle running.

When the mixture starts to freeze add the grated

chocolate down the chute. Allow to freeze until

the desired consistency is achieved.

Strawberry ice cream

ingredients

fresh strawberries 120 g

Confectioner’s sugar 40 g

Heavy cream 80 ml

Skimmed milk 60 ml

Puree the strawberries until smooth, add the

remaining ingredients. Place the mixed

ingredients into the freezer for 20- 30 minutes before

making ice cream. Pour the mixture into the freezer

tank with the paddle running. Allow the mixture to

freeze until the desired consistency is achieved.

Lemon sorbet

ingredients

granulated sugar 100 g

Water 100 ml

orange juice juice from 1/2 medium size

orange

lemon juice 60 ml

egg white 1/2 medium size

egg white

Place the sugar and water in a saucepan. Stir over a

low heat until the sugar has dissolved. Bring the

mixture to the boil and allow to boil for 1 minute.

Remove from heat and allow to cool. Add the orange

and lemon juice. Whisk the egg white until almost stiff

and then stir into the lemon mixture. Place the mixed

ingredients into the freezer for 20- 30 minutes before

making ice cream. Pour the mixture into the freezer

tank with the paddle running. Allow to freeze until the

desired consistency is achieved.

Custard based vanilla ice cream

ingredients

egg yolks 1

Confectioner’s sugar 25 g

Skimmed milk 100 ml

Heavy cream 100 ml

vanilla extract few drops

Place the egg yolks and sugar in a glass tank and beat

together. In a saucepan slowly bring the milk to

boiling point, then pour onto the egg mixture beating

together. Return the mixture to the pan and stir

constantly until the mixture thickens and forms a film

over the back of the spoon. Do not let it boil or the

mixture will separate. Remove from heat and leave

until cold. Stir in the cream and vanilla extract. Place

the mixed ingredients into the freezer for 20- 30

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