Euro Cuisine ICM26GR Manual De Instrucciones página 10

RECIPES:
VANILLA ICE CREAM
250 ml whole milk (3.5% fat), 100 g superfine sugar, 2 medium eggs, 450 ml whipping cream
(35% fat), 1 teaspoon vanilla extract.
• Gently heat the milk in a small saucepan until hot, but not boiling. Meanwhile beat the eggs
and sugar in a mixing bowl using a whisk.
• Slowly pour the hot milk into the egg and sugar mixture, while stirring.
• 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 the mixture to cool to room temperature, and then add the unwhipped cream and
vanilla extract and mix.
• Put the mixture in the refrigerator for at least 12 hours before preparing in the ice cream maker.
CHOCOLATE ICE CREAM
250 ml whole milk (3.5% fat), 100 g superfine sugar, 25 g unsweetened cocoa powder, 1 medium
egg, 450 ml whipping cream (35% fat), 1 teaspoon vanilla extract.
• Beat the egg and sugar in a mixing 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.
• Sieve the cocoa powder to add it to the mix, stirring until the mix turns smooth. If there are
lumps left, process the mix in a blender to remove them.
• Allow the final mix to cool at room temperature.
• Stir in the unwhipped cream and vanilla extract.
• Put the mixture in the refrigerator for at least 12 hours before preparing in the ice cream maker.
For more recipes please visit www.eurocuisine.net
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