Team kalorik TKG ICE 1 Manual De Instrucciones página 16

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Walnut flavour
200g of sugar - 300ml of milk - 200ml of cream - 2 eggs - 100g of walnuts (kernel) - 2
tablespoons of walnut liqueur
Chop the walnuts, add the sugar and eggs and beat so that they become firm. Add the other
ingredients, mix the preparation well and pour into the refrigerating container.
Recipes with alcohol need 10 – 15 minutes longer to prepare than ice cream.
Champagne flavour
125g of sugar - 300ml of cream - 400ml of champagne or brut
Dissolve the sugar in the champagne, add the cream and pour into the container.
Mint flavour
100g of sugar - 250ml of milk - 250ml of cream - 250ml mint liqueur - 1 + ½ lemon juice
Add the lemon juice to the sugar, mixing together as far as possible. Add the other ingredients,
mix the preparation well and pour into the container.
Whisky flavour
100g of sugar - 250ml of milk - 300ml of cream - 1 egg – 85ml of whisky - 1 pinch of grated
lemon rind
Beat the egg together with the sugar, add the lemon rind (for flavour), the milk, cream and
liqueur, mix the preparation well and pour into the container.
Lemon flavour
100g of sugar - 450ml of milk - 300ml of citron syrup
Mix the sugar with the milk, add the citron syrup, mix the preparation well and pour into the
container.
Recipes with alcohol need 10 – 15 minutes longer to prepare than ice cream. We recommend
removing them from the refrigerating container at the moment of serving as they melt rapidly.
Champagne flavour
100g of sugar - bottle of champagne or brut
Dissolve the sugar in the champagne, and pour into the refrigerating container.
Brandy flavour
100g of sugar - 400ml of water - 3 lemons - 180ml of brandy
Add the juice of 3 lemons to the ingredients, mix well the preparation and pour into the
refrigerating container.
Strawberry flavour
150g of sugar - 400g of strawberries - 1 lemon - 2 tablespoons of pomegranate syrup
Dice the strawberries; pour on the lemon juice and the other ingredients. Mix the preparation
well and pour into the refrigerating container.
Peach flavour
150g of sugar - 400g peach pulp - 1 lemon
Dice the peach pulp; pour on the lemon juice and the sugar. Mix the preparation well and
pour into the refrigerating container.
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Liqueur ice creams and soft drinks
Sorbet recipes
16
Assembly page 16/64
TKG ICE 1 - 101115