Bedienungsanleitung Pifco P19004 (Seite 5 von 6) (Englisch)

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RASPBERRY FROZEN YOGHURT

INGREDIENTS

Fresh raspberries 200 g

Confectioner’s sugar 100 g

Natural yoghurt 200 ml

Mash the raspberries or puree them. For a smooth result remove the pips

by sieving.

Add the sugar and natural yoghurt and mix together. Pour the mixture into the

freezer bowl with the paddle running. Allow to freeze until the desired consistency

is achieved.

RECIPES

STRAWBERRY ICE CREAM

INGREDIENTS

Fresh strawberries 250 g

Confectioner’s sugar 100 g

Heavy cream 100 ml

Lemon juice. Juice from 1/2 a small size lemon

Puree the strawberries until smooth, add the remaining ingredients. Pour the

mixture into the freezer bowl with the paddle running. Allow the mixture to freeze

until the desired consistency is achieved.

CHEESECAKE ICE CREAM

INGREDIENTS

1 vanilla pod

150 ml milk

1/2 packet of vanilla sugar

2 egg yolks

50g sugar

150g cream

Cut the vanilla bean lengthwise and scratch out the vanilla seeds

using a sharp knife. Put the milk , vanilla sugar, vanilla pod and seeds into

a saucepan and allow to come briey to the boil.

Remove the saucepan from the stove and allow to infuse for approx 10 mins.

Beat the egg yolk and sugar using a hand mixer for about 5 mins until the mixture

thick and creamy.

Remove the vanilla pod from the milk and pour the hot milk into the egg mixture

while stirring constantly. Pour the hot milk into the mixture in a thin stream ,

otherwise there is a risk that the eggs will separate.

Put the egg milk into the saucepan and heat slowly(do not boil),stirring with a

whisk, until the mixture thickens. Now ,put the ice cream mixture into the refrig-

erator for at least 12/max. 24 hours.

Beat the cream until it is sti then fold it into the cooled mixture. Now, you can

place the prepare the ice cream mixture into the ice cream maker.

Please note the details in the operating instructions.

RECIPES

LEMON SORBET

INGREDIENTS

Granulated sugar 175 g

Water 175 ml

Orange juice Juice from 1/2 medium size orange

Lemon juice 100 ml

Egg white 1/2 medium size 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 sti and then stir into the lemon mixture. Pour the mixture into the

freezer bowl with the paddle running. Allow to freeze until the desired consistency

is achieved.

CUSTARD BASED VANILLA ICE CREAM

INGREDIENTS

Egg yolks 2

Confectioner’s sugar 50 g

Skimmed milk 200 ml

Heavy cream 200 ml

Vanilla extract few drops

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 thick-

ens and forms a lm 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 freezer bowl with the paddle running. Allow to

freeze until the desired consistency is achieved.

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