Specifications

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Bereiding, maximale hoeveelheden : 1,1 L : 600 ml / 1,5 L : 900ml.

Lijdens de bereiding zet het mengsel uit.

Vul daarom de kuip slechts tot de helft

RECEPTEN

Vanille-ijs (op basis van Engelse crème) ................................................................................................................... P. 18

Koffie-ijs

.......................................................................................................................................................................................... P. 18

Vanille-ijs op basis van yoghurt

...................................................................................................................................... P. 18

Luchtig vanille-ijs ...................................................................................................................................................................... P. 18

Chocolade-ijs op basis van volle verse room

........................................................................................................ P. 19

Geglaceerde chocolademelk

............................................................................................................................................ P. 19

Ijs met amandelen en chocoladesnippers ............................................................................................................... P. 19

Ijs met munt en geraspte chocolade

........................................................................................................................... P. 19

Koffie-ijs met Smyrnadruiven

........................................................................................................................................... P. 19

Rumijs met rozijnen

................................................................................................................................................................. P. 20

Ijs met bruin brood

.................................................................................................................................................................. P. 20

Geglaceerde muesli en yoghurt

...................................................................................................................................... P. 20

Ijs met verse kaas met appels en geroosterde havervlokken ..................................................................... P. 20

Warme chocoladesaus

......................................................................................................................................................... P. 20

Melbasaus

..................................................................................................................................................................................... P. 21

Aardbeienijs op basis van volle verse room

........................................................................................................... P. 21

Aardbeienijs "provisie" .......................................................................................................................................................... P. 21

Ijs met yoghurt en frambozen

.......................................................................................................................................... P. 21

Ijs met zwarte bessen ............................................................................................................................................................ P. 22

Ijs met frambozen en rode aalbessen op basis van kwark

........................................................................... P. 22

Ijs met ananas ............................................................................................................................................................................. P. 22

Luchtig citroenijs

....................................................................................................................................................................... P. 22

Perzikenijs op basis van zure room

.............................................................................................................................. P. 22

Sinaasappelsorbet

................................................................................................................................................................... P. 23

Citroensorbet

.............................................................................................................................................................................. P. 23

Sorbet met citrusvruchten

.................................................................................................................................................. P. 23

Sorbet met tropische vruchten

........................................................................................................................................ P. 23

Aardbeiensorbet ........................................................................................................................................................................ P. 24

Sorbet met witte wijn

............................................................................................................................................................. P. 24

Tomatensorbet

........................................................................................................................................................................... P. 24

Express vanille-ijs

..................................................................................................................................................................... P. 25

Chocolade-ijs

.............................................................................................................................................................................. P. 25

Ijs met bananen ......................................................................................................................................................................... P. 25

Geglaceerde fruityoghurts

.................................................................................................................................................. P. 25

Karamelsaus

................................................................................................................................................................................ P. 25