Krups GVS1 Manual De Instrucciones página 42

English
RECIPES
VANILLA ICE CREAM
250 ml full-cream milk (3.5% fat), 100 g caster sugar, 2 medium eggs, 450 ml whipping cream (35% fat
content), 1 teaspoon vanilla extract.
„ Gently heat the milk in a small saucepan until hot but not boling. Meanwhile beat the eggs and sugar
in a jug using a whisk.
„ Slowly pour the hot milk onto the egg and sugar mixture while stirring.
„ Pour the mixture in the saucepan and heat gently, without boiling, stirring constantly until it thickens
slightly and coats the back of a spoon.
„ Allow to cool at room temperature, then add the unwhipped cream and vanilla extract and mix.
„ Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
Variations:
„ Dissolve 2 teaspoons of instant coffee in the hot milk.
„ Replace the vanilla with 2 teaspoons of mint syrup (type used for cocktails).
CHOCOLATE ICE CREAM
250 ml full cream milk (3.5% fat), 100 g caster sugar, 25 g unsweetend cocoa powder, 1 medium egg, 450
ml whipping cream (35% fat content), 1 teaspoon vanilla extract.
„ Beat the eggs and sugar in a bowl, then whisk in the milk.
„ Pour the mixture into a saucepan and heat gently, without boiling, stirring constantly until it thickens
slightly and coats the back of a spoon.
„ Sprinkle in the cocoa powder stirring all the while until the mix becomes smooth. Sieve or process
in a blender to remove any lumps.
„ Allow to cool at room temperature.
„ Stir in the unwhipped cream and vanilla extract.
„ Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
COCONUT ICE CREAM
250 ml full-cream milk (3.5% fat), 150 g caster sugar, 2 medium eggs, 450 ml whipping cream (35%
fat), 40 g dessicated coconut, 1/2 teaspoon vanilla extract
„ Beat the eggs and sugar in a bowl, then whisk in the milk.
„ Pour the mixture into a saucepan and heat gently, without boiling, stirring constantly until it thickens
slightly and coats the back of a spoon.'
„ Allow to cool at room temperature and stir in the coconut, unwhipped cream and vanilla.
„ Put into the refrigerator for at least 12 hours before preparing in the ice cream maker.
TART LEMON AND YOGHURT ICE CREAM
300 g natural yoghurt, 3 tablespoons (45 ml) of double cream (42% fat), 200 g caster sugar, 250 ml lemon
juice (about 6 lemons).
„ Thoroughly mix the yoghurt, cream and sugar until the sugar has been completely dissolved.
„ Add the lemon juice while stirring.
„ Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to
firm up.
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