Silvercrest SECM 12 C7 Manual Del Usuario página 25

7. Recipes
NOTE: Instead of egg yolk you can also use
whipped cream stabilizer (1 teaspoon of
whipped cream stabilizer for 2 egg yolks).
Banana ice cream
• 1 large ripe banana
• 200 ml / 7 fl oz low-fat milk
• 100 ml / 3½ fl oz whipping cream
(fat 30 %)
• 50 g / 1¾ oz powder sugar
1. Puree the banana.
2. Beat the whipping cream until stiff.
3. Mix the pureed banana thoroughly
with the other ingredients and stir in the
whipped cream to produce a smooth
mixture.
Banana/soy milk ice cream
(vegan)
• 1 large, ripe banana
• half a lemon
• 200 ml / 7 fl oz soy drink (vanilla)
• 30 g / 1 oz powder sugar
1. Purée the banana together with the
lemon juice from the pressed lemon.
2. Add the soy milk.
3. Blend the banana purée well with the
other ingredients and stir it until a ho-
mogeneous mix is produced.
Vanilla ice cream
• 2 egg yolks
• 200 ml / 7 fl oz low-fat milk
• 200 ml / 7 fl oz whipping cream
(fat 30 %)
• 50 g / 1¾ oz powder sugar
• 1-2 sachets of vanilla sugar
1. Beat the egg yolk together with the
powder and vanilla sugar until the mix
becomes light in colour.
2. Add the cold milk.
3. Whip the cream until stiff.
4. Then add the whipped cream to the
mixture and stir to produce a smooth
mixture.
NOTE: You can add absolutely any fruits
you want and then sweeten to taste.
Strawberry ice cream
• 1 egg yolk
• 100 ml / 3,5 fl oz low-fat milk
• 100 ml / 3,5 fl oz whipping cream
(fat 30 %)
• 35 g / 1¼ oz powder sugar
• 150 g / 5¼ oz strawberries
1. Beat the egg yolk and icing sugar until
the mixture is nice and bright.
2. Add the cold milk.
3. Whip the cream until stiff.
4. Then add the whipped cream to the
mixture and stir to produce a smooth
mixture.
5. Puree the strawberries.
6. Add the strawberry puree to the mix-
ture and stir in until it produces a ho-
mogenous mass.
NOTE: Add more or less sugar and fruit ac-
cording to taste.
23
GB