Strawberry Ice Cream; Lemon Sorbet - Kenwood IM200 Serie Manual De Instrucciones

strawberry ice cream

350g fresh strawberries
75g caster sugar
200ml whipping cream
juice 1 ⁄ lemon
2
Puree the strawberries until smooth,
add the remaining ingredients. Pour
the mixture into the bowl with the
paddle running. Allow the mixture to
freeze until the desired consistency
is achieved.
low fat vanilla ice cream
500ml skimmed milk
50g caster sugar
75ml dried skimmed milk powder
2.5ml vanilla essence
Place the milk and sugar into a
saucepan , sprinkle the dried milk
powder over the top. Place over a
low heat and stir until both the sugar
and milk powder are dissolved,
being careful not to let the mixture
boil. Remove from heat and allow to
cool. Stir in the vanilla essence.
Pour the mixture into the bowl with
the paddle running. Allow to freeze
until the desired consistency is
achieved.

lemon sorbet

200g granulated sugar
200ml water
juice of 1 ⁄ orange
2
175ml lemon juice (approximately 4
lemons)
1 ⁄ egg white
2
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 stiff
and then stir into the lemon mixture.
Pour the mixture into the bowl with
the paddle running. Allow to freeze
until the desired consistency is
achieved.
custard based vanilla ice
cream
3 egg yolks
75g caster sugar
225ml semi skimmed milk
225ml double cream
2.5ml vanilla essence
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 thickens
and forms a film 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 essence. Pour the
mixture into the bowl with the paddle
running. Allow to freeze until the
desired consistency is achieved.
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