Unold 48845 Instrucciones De Uso página 34

ding on the prepared quantity) and fi-
nely chopped basil leaves. In this case
leave out the Tabasco sauce, parsley
and chives.
Cucumber ice cream
2 cucumbers, 4 TBSP lemon juice, 2
TBSP sunflower oil, 2 TBSP olive oil,
2 envelopes "Dill" spice blend for cu-
cumber salad (or 4 TBSP finely chop-
ped dill), 6 g stevia, 2 envelopes of
gelatine that dissolves in cold liquids,
4 egg whites, salt and pepper to taste
Peel cucumbers and cut them in half,
scoop out the seeds, cut in large pi-
eces and put them in a high bowl. Pu-
ree with the hand mixer. Add all the
other ingredients, except the egg
whites, and mix. Add a pinch of salt to
the egg whites and beat until creamy,
then fold into the cucumber puree with
a whisk. Pour into the ice cream maker
and freeze for 30 to 40 minutes.
Buttermilk ice cream
400 ml buttermilk,
200 ml cream, 4 egg yolks, 20 g ste-
via, 1 TBSP lemon zest
Preparation variant 1
Only select this variant if you are sure
you are using very fresh eggs.
Pour all the ingredients into a high
bowl and puree with the hand mixer.
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
34
200 ml milk,
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Preparation variant 2
Beat egg yolks and stevia in a double
boiler until creamy. Bring milk and
cream to boil and stir it into the
egg yolk/stevia mixture and let cool.
Ideally prepare this mixture on the
day before. When the egg yolk/stevia
mixture (with the added milk and
cream) has completely cooled, mix
in the buttermilk (do not add the
buttermilk before the mixture has
cooled, otherwise the buttermilk will
curdle). Pour into the ice cream maker
and freeze for approx. 40 minutes.
Strawberry ice cream
500 g strawberries,
200 ml milk, 200 ml cream, 2 TBSP
lemon juice
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Tip: Add either 1 to 2 TBSP balsam or
1 to 2 EL finely chopped fresh mint
leaves or basil leaves.
You can also use blueberries or
raspberries instead of strawberries.
20 g stevia,