Operation Manual

3
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 pad-
dle 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 sti 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
Ski mmed milk 100 ml
Heav y 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 lm 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 minutes before ma-
king ice cream. Pour the mixture into the freezer tank with the paddle
running. Allow to freeze until the desired consistency is achieved.
YOGURT ICE CREAM
Ingredients
Yogurt 130 ml
Confectioner’s sugar 35 g
Heavy cream 75 ml
Strawberry juice 60 ml
Lemon juice 5 g
Place the yogurt, heavy cream,sugar, strawberry juice and lemon juice
into a saucepan and mix. Place the mixed ingredients into the freezer
for 20- 30 minutes before making ice cream.
Then pour the mixture into the freezer tank with the paddle running.
Allow to freeze until the desired consistency is achieved.
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