Duronic IM525 Manual De Instrucciones página 36

Place the milk and sugar into a saucepan. Place over a low heat and stir until
the sugar has dissolve, then leave until cold. Stir the cream and peppermint
essence into cooled milk. Pour the mixture into freeze bowl (4) with the paddle
(3) running. When the mixture starts to freeze add the grated chocolate down
the chute. Allow to freeze until the desired consistency is achieved.
STRAWBERRY ICE CREAM
Ingredients:
Fresh strawberries
Sugar
Thickened cream
Lemon juice
Puree the strawberries until smooth, add the remaining ingredients. Pour the
mixture into the freeze bowl (4) with the paddle (3) running. Allow the mixture
to freeze until the desired consistency is achieved.
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.
250 g
100 g
100 ml
juice from 1/2 small size lemon
175 g
175 ml
juice from 1/2 medium size orange
100 ml
1/2 medium size egg white
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