Vanilla Ice Cream - TEFAL Party KIDS Manual Del Usuario

Traditional recipes:
(each recipe makes 4 pots)

Vanilla ice cream :

125 ml of full-cream milk, 50g caster sugar,
1 egg, 225 ml whipping cream (35% fat),
1 teaspoon of vanilla essence (optional).
1. Heat up the milk in a small saucepan until
warm but not boiling. Meanwhile, beat the
egg and sugar in a bowl.
2. Slowly pour the hot milk onto the egg/sugar
mix and stir in. Mix thoroughly.
3. Pour the mixture through a fine sieve into the
cleaned saucepan. Heat it, without boiling ,
over a low heat stirring continuously until it
starts to thicken slightly and coats a thin film
over the back of a spoon. Let it cool down to
room temperature. Add the unwhipped
cream and vanilla essence, then mix in well.
4. Put the mixture in a jug, cover and chill in the
refrigerator (for at least 12 hours) before
making the ice cream.
5. The next day, position the pots and spoons
on the motor unit.
6. Start up your appliance with the pots empty.
7. As the pots rotate slowly pour in the
preparation up to the maximum level shown
on the spoon. Put the remaining mixture
back in the fridge.
8. Let it run for 5 -10 min, then press the On/Off
button to stop it.Your ice cream will be ready.
Make another two pots in the same way.
Variation:
Instead of full cream milk you can use
semi-skimmed milk.
Chocolate ice cream:
75g good quality plain chocolate, 30 ml milk
(full cream or semi-skimmed), 90 ml whipping
cream, 90g caster sugar, 3 egg yolks.
1. Very gently heat up the milk and chocolate
broken into small pieces. Stir from time to
time until the chocolate has melted
completely.
2. Beat the egg yolks with the sugar. Slowly
pour in the chocolate milk while mixing
vigorously.
3. Pour into the saucepan and heat it, without
boiling, over a low heat stirring continuously
until the mixture thickens slightly and coats a
thin film over the back of a spoon, Leave to
cool before stirring in the unwhipped cream.
4. Put the mixture in a jug in the refrigerator (for
at least 12 hours) before making the ice
cream.
5. As the pots rotate slowly pour in the
preparation up to the maximum level shown
on the spoon.
6. Let it run for 5 -10 min, then press the On/Off
button to stop it. Your ice cream will be
ready.
Make another two pots in the same way.
Caramel ice cream:
35g caster sugar, 300ml milk (full cream or
semi-skimmed), 35g lightly salted butter,
4 egg yolks
Caramel: 65g granulated or caster sugar
1. Beat the egg yolks with 35g of sugar and
pour 300ml of boiling milk onto the mix.
2. Make a dry caramel with 65 g of sugar.
3. Place the sugar in a heavy based saucepan
and melt it on a very low heat until a deep
golden colour (this takes about 15 minutes).
Add 35 g of butter to make it smooth and
liquid.
4. Mix the two ingredients. Leave to cool then
put the mixture in the refrigerator (for at least
12 hours), then make your ice cream in the
ice cream maker
Fruit sorbets:
80ml water, 300g puréed fruit
(e.g strawberries), 50g caster sugar, juice of half
a lemon.
1. Bring the water to the boil with the sugar for
2 min, add the strawberry pulp and lemon
juice. Leave to cool.
2. Put the mixture in the refrigerator (for at least
12 hours), then make your sorbet in the ice
cream maker
Fruit ice cream :
200g puréed fruit (strawberry, banana,
raspberry, pineapple, etc.), juice of 1 lemon,
100g caster sugar, 125 ml whipping cream
1. Mix the fruits then add the lemon juice and
sugar to the preparation. Mix again.
2. Whip the cream until stiff and fold into the
preparation.
3. Put the mixture in the refrigerator for at least
12 hours, then make your ice cream in the
ice cream maker.
Variations
With all these ice cream recipes, you can add
100-125g of ingredients to the final mixture to
delight your family or guests, such as chocolate
chips, raisins, chopped almonds, chopped
hazelnuts, caramel sauce, chocolate sauce,
etc.
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