Duronic IM525 Manual De Instrucciones página 25

LEMON SORBET
Ingredients:
Sugar
Water
Orange juice
Lemon juice
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 stiff and then stir into the lemon mixture. Pour the
mixture into the freeze bowl (4) with the paddle (3) running. Allow to freeze
until the desired consistency is achieved.
CUSTARD BASED VANILLA ICE CREAM
Ingredients:
Egg yolks
Sugar
Skim milk
Thickened cream
Vanilla extract
Place the egg yolks and sugar in a glass bowl 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 film 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. Pour the mixture into the freeze bowl (4) with the
paddle (3) running. Allow to freeze until the desired consistency is achieved.
175 g
175 ml
juice from 1/2 medium size orange
100 ml
1/2 medium size egg white
2
50 g
200 ml
200 ml
few drops
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