Bedienungsanleitung Trebs 21138 Comfortice (Seite 32 von 32) (Deutsch, Englisch, Holländisch, Französisch)

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FRESH STRAWBERRY ICE CREAM

Makes ten 1/2-cup servings.

250g or 1 pint fresh ripe strawberries, stemmed and sliced

3/2 tablespoons freshly squeezed lemon juice

1 cup sugar, divided

1 cup whole milk

2 cups heavy cream

1 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir

gently and allow to the strawberries to macerate in the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk

and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in

the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the

machine ON, pour mixture into freezer bowl through ingredient spout and let mix until

thickened, about 50 – 60 minutes. Add the sliced strawberries during the last 5 minutes of

freezing.

Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is

desired, sparingly add drops of red food coloring until desired color is achieved.

FRESH LEMON SORBET

Makes ten 1/2-cup servings.

2 cups sugar

2 cups water

1 cup freshly squeezed lemon juice

1 tablespoon finely chopped lemon zest *

Combine the sugar and water in a medium saucepan and bring to a boil over medium-high

heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5

minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger

quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to

use.

When cool, add the lemon juice and zest; stir to combine. Turn the machine ON, pour the

lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 50 –

60 minutes.

When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus

rind.

VARIATION:

Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for

the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4

cup Orgeat Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or

Scorpion and can be found with the drink mixers in most grocery stores).

CHOCOLATE FROZEN YOGURT

Makes ten 1/2-cup servings.

1 cup whole milk

180g or 6 ounces bittersweet or semisweet chocolate, chopped

2 cups low-fat vanilla yogurt

1/4 cup sugar

Combine the milk and chocolate in a blender or food processor fitted with the metal blade

and process until well blended and smooth, 20 – 30 seconds. Add the yogurt and sugar;

process until smooth, about 15 seconds. Turn the machine ON, pour mixture into freezer

bowl through ingredient spout and let mix until thickened, about 50 – 60 minutes.

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