User manual

30
Yoghurt fruit ice cream
250 g mashed fruits (strawberries,
raspberries, cherries etc.), 1 dash of
sweetener, 250 ml natural yoghurt,
2 tblsp of cream
Prepare ice cream as described above.
Quick Yoghurt fruit ice
Just prepare ioce cream of 600 ml
fruity yoghurt (4,5% grease).
Mango coconut ice cream
1 ripe mango, 1 cup of natural yoghurt,
150 ml coconut milk, 2 tblsp sugar,
2 tblsp grated coconut
Peel and mash the mango, mix it with
the other ingredients and prepare ice
cream in the ice cream maker.
SHERBET
Sherbet can be made from nearly all sorts of fruits or fruit juice, e g. from
raspberries, apricots, peaches. melons, kiwis etc. A sherbet must be stirred
constantly during freezing to avoid the formation of big ice crystals. Sherbets
don’t necessarily have to be sweet. Just try a tomato or a campari orange sherbet
as starter of a dinner. A special delight is a bowl of sherbet served in a glass of
champagne.
Basic recipe
500-600 ml mashed fruits / fruit juice,
50-100 g sugar (depending on the
type of fruit), 1-2 tblsp eggwhite.
Mix all ingredients and prepare ice
cream in the ice cream maker.
The sherbet can be seasoned with
1 tblsp liqueur, brandy, etc.
If canned fruits are used, it is not
necessary to add sugar.
Strawberry sherbet
300 g strawberries, 1 tsp lemon juice,
1 tblsp eggwhite, 3 tblsp sugar, 750 ml
apple juice
Mix all ingredients and prepare a
sherbet in the ice cream maker.
Campari orange sherbet
500 ml orange juice, 100 ml Campari,
1-2 tblsp eggwhite, sugar to taste
Mix all ingredients and prepare a
sherbet in the ice cream maker.
Cassis sherbet
500 ml mashed black currants, juice
of one lemon, 50 g sugar, 2 cl Crème
de Cassis, 1 eggwhite
Pass the mashed black currants
through a sieve, mix them with all
ingredients and prepare a sherbet in
the ice cream maker.
Elder flower sherbet
500 ml water, 200 g icing sugar,
8–10 elder-flowers, 1 lemon, 1 egg-
white
Boil sugar with water and take it from
the stove. Add the rinsed elder flowers
to season the sugar water for at least
30 minutes. Pass through a sieve and
let the syrup cool down. Mix the cooled
syrup with the eggwhite and prepare a
sherbet in the ice cream maker. Serve
with fruits of the season (red currants,
strawberries) and fried elder flowers.