Unold 48870 Instrucciones De Uso página 31

shorter the preparation time (approx
30 minutes). Ice will loose taste and
quality if stored too long.
To conserve the ice cream for a cer-
tain time, do not leave it in the remo-
vable bowl of the ice machine, but fill
it into an adequate freezing box with
SOFT ICE CREAM
Basic recipe soft ice cream
700 ml cream, 120 g honey, 4 egg
yolk, 2 eggs, 1 pinch of salt
Mix all ingredients and prepare ice
cream in the ice cream maker. Sesaon
to taste with liqueur, chocolate chips
etc.
Chocolate soft ice
700 ml cream, 80 g milk chocolate,
80 g dark chocolate, 2 egg yolk, 2
eggs, 1 pinch of salt
Heat cream and chocolate the day be-
fore and let it cool down in the refrige-
rator. Add eggs and salt immediately
before the ice preparation.
Raspberry soft ice
500 ml cream, 1 tsp vanilla sugar,
120 g honey,2 egg yolk, 2 eggs, 1
pinch of salt, 250 ml mashed raspber-
ries
CREAM ICE
Cream ice is made of milk, cream, egg yolk, sugar and other ingredients. It beco-
mes smooth and soft by being stirred constantly during freezing.
Basic recipe vanilla ice cream
350 ml milk, 550 ml cream, 1 vanil-
la pod, 1 pinch of salt, 4 egg yolk, 6
tblsp sugar
Heat milk and cream, slit the vanil-
la pod and add the pulp to the milk,
as well as the salt. Beat egg yolk with
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lid. Ice cream can be stored for a short
time in the freezer. Use the homema-
de ice cream within one week. Melted
ice cream should be used immediately
and should not be frozen again.
Mix cream, vanilla sugar and honey.
Add mashed raspberries, eggs and salt
immediately before the ice preparati-
on.
Vanilla soft ice
700 ml cream, 1 sliced vanilla pod,
120 g honey, 2 egg yolk, 2 eggs, 1
pinch of salt
Cook cream, vanilla pod and honey the
day before and let it cool down. Mix all
ingredients and prepare ice cream in
the ice cream maker.
sugar and add slowly the warm milk.
Cool the ice cream mass for about
24 hours in the refrigerator, then pre-
pare ice cream in the ice cream ma-
ker. TIPP: For children add some cho-
colate chips or jelly bears at the end of
the freezing process.
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