Termozeta LA GELATIERA Libro De Instrucciones página 22

ENGLISH
EGGNOG ICE CREAM
INGREDIENTS: 130g sugar, 200ml milk,
100 ml cream, 3 egg yolks, 130ml Marsala,
a vanilla stick
Beat the egg yolks with sugar until they are
light and foamy.
Dilute with Marsala and heat on low flame
by mixing up to the boiling.
Heat the milk flavoured with vanilla.
Let both mixtures getting cool, then remove
the vanilla stick and combine the two
mixtures.
Add the cream, mix and pour the mixture
into the bowl.
HAZELNUT CREAM
ICE CREAM
INGREDIENTS: 250 ml cream, 250 ml.
milk, 130 gr. sugar, 6 full coffee spoon of
hazelnut cream
Heat milk, cream and sugar and mix them
with a wooden spoon until sugar will be
dissolved.
Remove the pan from the flame and by
stiring from time to time, let the mixture
get cool. Pour the mixture into bowl.
When the ice cream is ready, add the
hazelnut cream to the ice cream before
switching the ice cream maker off.
BISCUIT ICE CREAM
INGREDIENTS: 250 ml milk, 200 ml
whipping cream, 50 gr. sugar, 50gr cane
sugar, 50gr hazelnuts, 25gr oat flakes, 20gr
plain chocolate drops, 5/20 gr bitter cocoa
(according to the colour of the ice cream
you desire), 2/3 biscuits (crumbled)
Put the oat flakes and the hazelnuts into
the blender jug (we suggest the blender
Frulla 1200 Inox Termozeta) and powder.
Pour milk into a pan and add sugar, cane
sugar, cocoa and the hazelnut and oat
powder.
Heat the mixture on a low flame until sugar
is completely dissolved. Let the mixture
get cool and add cream mixing well.
When the ice cream is ready, add the plain
chocolate drops and crumbled biscuits.
STRAWBERRY ICE CREAM
INGREDIENTS: 100g sugar, 150ml
milk,150 ml cream, 100g ripe strawberries,
lemon juice
Dissolve sugar in lemon juice. Add the
strawberries reduced to pulp, milk and
cream.
Mix carefully and pour the mixture into the
bowl.
MELON ICE CREAM
INGREDIENTS: 120g sugar, 150ml
cream, 300g melon pulp, melon juice.
Mash melon pulp after removing the seeds,
wet it with lemon juice and sugar. Add
cream, mix carefully and pour into the
bowl.
PINEAPPLE ICE CREAM
INGREDIENTS: 35g sugar, 250ml
cream, 350g pineapple pulp, 1/2 sachet of
vanillin
Add sugar, cream and vanillin to pineapple
pulp. Blend, mix carefully and pour the
mixture into the bowl.