Operation Manual

strawberry ice cream
ingredients:
fresh strawberries 150 g
Confectioner’s sugar 50 g
Heavy cream 50 ml
lemon juice juice from 1/4
small size lemon
Puree the strawberries until smooth, add the
remaining ingredients. Pour the mixture into the
freezer bowl with the paddle running. Allow the
mixture to freeze until the desired consistency is
achieved.
lemon sorbet
ingredients:
granulated sugar 80 g
Water 80 ml
orange juice juice from ¼ medium
size orange
lemon juice 50 ml
egg white 1/4 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.
Pour the mixture into the freezer bowl 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 50 g
Skimmed milk 100 ml
Heavy cream 100 ml
vanilla extract few drops
Place the egg yolks and sugar in a glass bowl
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. Pour the mixture into the freezer
bowl with the paddle running. Allow to freeze
until the desired consistency is achieved.