Bedienungsanleitung Unold 48808 (Seite 18 von 60) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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RECIPES: GENERAL INFORMATION

In the following you find some general

information for the preparation of ice cream as

well as some basic recipes. You will find a lot of

good cooking books in good bookstores. Please

adapt the quanti-ties always to the maximum

filling quantity of the ice bowl.

The ice cream smells best when it is fresh.

Homemade ice cream does not contain any

conserving agents and is thus provided for

immediate use.

If you want to store the ice cream for some

time, you should add 20 g ice cream base

which avoids the formation of big ice crystals.

In Germany the ice base (Eisbasis) is available

under the following address in Germany:

Hobbybäcker-Versand - Inge Pinzer

Am Mühlholz 6 – 89287 Bellenberg

Tel. 0 73 06/92 59 00 - Fax 0 73 06/92 59 05

Internet: www.hobbybaecker.de

Only use ripe fruits for fruit ice cream.

Fruit pieces or berries should be added at the

end of the freezing procedure.

Only use very fresh eggs.

You can replace milk by cream or cream by

milk.

The more cream is used, the softer the ice

cream will be.

Sugar can be replaced by honey, syrup or

sweetener (not in case of soft ice cream).

Milk can be replaced by soy milk.

If you want hard ice cream, put the mass for

about 15-30 minutes into the freezer before

filling it into the ice cream bowl, or just select a

longer freezing time.

The ingredients must be well cooled before

filling them into the ice cream bowl. The cooler

the ingredients, the shorter the preparation time

(15 bis 30 minutes).

Ice will loose taste and quality if stored too

long.

To conserve the ice cream for a certain time,

do not leave it in the removable bowl of the ice

machine, but fill it into an adequate freezing

box with lid.

Ice cream can be stored for a short time in the

freezer.

Use the homemade ice cream within one week.

Melted ice cream should be used immediately

and should not be frozen again.

SOFT ICE CREAM

Basic recipe soft ice cream

375 ml cream, 80 g honey, 2 egg yolk, 1 egg,

1 pinch of salt

Mix all ingredients and prepare ice cream in the

ice cream maker. Sesaon to taste with liqueur,

chocolate chips etc.

Vanilla soft ice

375 ml cream, ½ sliced vanilla pod, 80 g honey,

1 egg yolk, 1 egg, 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.

Chocolate soft ice

375 ml cream, 40 g milk chocolate, 40 g dark

chocolate, 1 egg yolk, 1 egg, 1 pinch of salt

Heat cream and chocolate the day before and

let it cool down in the refrigerator. Add eggs and

salt immediately before the ice preparation.

Raspberry soft ice

375 ml cream, ½ tsp vanilla sugar, 80 g honey,

1 egg yolk, 1 egg, 1 pinch of salt, 175 ml

mashed raspberries

Mix cream, vanilla sugar and honey. Add mashed

raspberries, eggs and salt immediately before

the ice preparation.

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Unold 48808 Seite 18

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