Unold 48870 Instrucciones De Uso página 34

whites and lemon juice until creamy,
and blend with the kiwi mixture. Pour
into the ice cream maker and freeze
for approx. 40 minutes.
Sour cherry sorbet
500 g sour cherries (from the jar,
drained), 2 TBSP lemon juice, 10 g
stevia, 500 ml apple juice, 2 envelo-
pes of gelatine that dissolves in cold
liquids
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.
Iced tomato cream
(As an appetiser or intermediate course on
hot days)
250 ml tomato juice, 250 ml tomato
puree (finished product), 400 g sour
cream, 200 g sweet cream, 1 TBSP
salt, 4 pinches stevia, 4 TBSP lemon
juice, 1 TBSP finely chopped parsley,
1 TBSP chopped chives, 2 envelopes
of gelatine that dissolves in cold li-
quids, black pepper and Tobasco sau-
ce to taste
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: You
can also add between 1 TBSP and 2
TBSP of balsamic vinegar (depending
on the prepared quantity) and finely
chopped basil leaves. In this case lea-
ve out the Tabasco sauce, parsley and
chives.
Cucumber ice cream
2 cucumbers, 4 TBSP lemon juice,
2 TBSP sunflower oil, 2 TBSP oli-
ve oil, 2 envelopes "Dill" spice blend
for cucumber salad (or 4 TBSP fine-
ly chopped dill), 6 g stevia, 2 envelo-
34
Copyright UNOLD AG | www.unold.de
pes 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.
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.
200 ml milk,