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15
en
Recipes and tips
Cherry yoghurt ice cream
– 500 g cherry yoghurt
– 3 packets of vanilla sugar
– 3 sheets of white gelatine
Soak the gelatine in plenty of cold water
for approx, 15 min.
Then squeeze gently and heat in a small
pan while stirring continuously, however
do not boil.
Blend cherry yoghurt and vanilla sugar
in a blender.
Put the hot gelatine in the running
blender.
running ice cream maker immediately.
Mix for approx. 15-25 min.
Pistachio ice cream
– 100 g of pistachios, chopped
– 1 packet of vanilla sugar
– 90 g sugar
– 200 ml milk
– 200 ml cream
– 3 sheets of white gelatine
Soak the gelatine in plenty of cold water
for approx, 15 min.
Then squeeze gently and heat in a small
pan while stirring continuously, however
do not boil.
Blend pistachios, vanilla sugar, sugar,
milk and cream until the mixture has a
Put the hot gelatine in the running
blender.
running ice cream maker immediately.
Mix for approx. 15-25 min.
Lemon sorbet
– 150 ml of freshly squeezed lemon juice
– 200 ml water
– 170 g sugar
– 150 g yoghurt
– 4 sheets of white gelatine
Soak the gelatine in plenty of cold water
for approx, 15 min.
Then squeeze gently and heat in a small
pan while stirring continuously, however
do not boil.
Blend lemon juice, water, sugar and
yoghurt in a blender.
Put the hot gelatine in the running
blender.
running ice cream maker immediately.
Mix for approx. 40-50 min.
Orange sorbet
For preparation see lemon sorbet, however
instead of the lemon juice use 100 ml of
freshly squeezed orange juice and 50 ml of
fresh lemon juice.
Strawberry ice cream
– 250 g fresh strawberries
– 75 g sugar
– 100 ml milk
– 100 ml cream
– Juice of half a lemon
Puree all the ingredients together.
running ice cream maker.
Mix for approx. 20-30 min.
Kiwi ice cream
– 400 g of peeled, quartered kiwis
(approx. 5-6 kiwis)
– Juice of half a lemon
– 100 ml water
– 80 g sugar
Puree all the ingredients together.
Pour the prepared mixture into the
running ice cream maker.
Mix for approx. 20-30 min.
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