Unold 48806 Instrucciones De Uso página 36

Iced tomato cream
(As an appetiser or intermediate
course on hot days)
200 ml tomato juice, 200 ml tomato
puree (finished
sour cream, 150 g sweet cream,
¾ TBSP salt, 3 pinches stevia, 3
TBSP lemon juice, ¾ TBSP finely
chopped parsley, ¾ TBSP chopped
chives, 1,5 envelopes of gelatine that
dissolves in cold liquids, black pepper
and Tobasco sauce to taste
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Tip: You can also add between 1 TBSP
and 2 TBSP of balsamic vinegar
(depending on the prepared quantity)
and finely chopped basil leaves. In
this case leave out the Tabasco sauce,
parsley and chives.
Cucumber ice cream
1,5 cucumbers, 3 TBSP lemon juice,
1,5 TBSP sunflower oil, 1,5 TBSP
olive oil, 1,5
spice blend for cucumber salad (or
3 TBSP finely chopped dill), 4,5 g
stevia, 1,5 envelopes of gelatine that
dissolves in cold liquids, 3 egg whites,
salt and pepper to taste
Peel cucumbers and cut them in
half, scoop out the seeds, cut in large
pieces and put them in a high bowl.
Puree with the hand mixer. Add all
the other ingredients, except the egg
36
product), 300 g
envelopes "Dill"
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whites, and mix. Add a pinch of salt to
the egg whites and beat until creamy,
then fold into the cucumber puree with
a whisk. Pour into the ice cream maker
and freeze for 30 to 40 minutes.
Buttermilk ice cream
400 ml buttermilk,
200 ml cream, 4 egg yolks, 20 g
stevia, 1 TBSP lemon zest
Preparation variant 1
Only select this variant if you are sure
you are using very fresh eggs.
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Preparation variant 2
Beat egg yolks and stevia in a double
boiler until creamy. Bring milk and
cream to boil and stir it into the
egg yolk/stevia mixture and let cool.
Ideally prepare this mixture on the
day before. When the egg yolk/stevia
mixture (with the added milk and
cream) has completely cooled, mix
in the buttermilk (do not add the
buttermilk before the mixture has
cooled, otherwise the buttermilk will
curdle). Pour into the ice cream maker
and freeze for approx. 40 minutes.
Strawberry ice cream
375 g strawberries,
150 ml milk, 150 ml cream, 1,5 TBSP
lemon juice
200 ml milk,
15 g stevia,