Strawberry Ice Cream; Lemon Sorbet - H.Koenig SRB60 Manual De Usuario

Confectioner's sugar
natural yoghurt
Mash the raspberries or puree them. For a smooth result remove the pips by sieving. Add the sugar and
natural yoghurt and mix together. Pour the mixture into the freezer bowl with the paddle running. Allow to
freeze until the desired consistency is achieved.
chocolate mint ice cream
ingredients
Skimmed milk
Confectioner's sugar
Heavy cream
peppermint extract
grated chocolate
Place the milk and sugar into a saucepan. Place over a low heat and stir until the sugar has dissolve,
then leave until cold. Stir the cream and peppermint essence into cooled milk. Pour the mixture into
freezer bowl with the paddle running. When the mixture starts to freeze add the grated chocolate down
the chute. Allow to freeze until the desired consistency is achieved.

strawberry ice cream

ingredients
fresh strawberries
Confectioner's sugar
Heavy cream
lemon juice
Puree the strawberries until smooth, add the remaining ingredients. Pour the mixture into the freezer
bowl with the paddle running. Allow the mixture to freeze until the desired consistency is achieved.

lemon sorbet

ingredients
granulated sugar
Water
orange juice
lemon juice
egg white
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 freezer bowl with the paddle running. Allow to freeze until the desired consistency is
achieved.
100 g
200 ml
200 ml
50 g
200 ml
few drops
50 g
250 g
100 g
100 ml
juice from 1/2
small size lemon
175 g
175 ml
juice from 1/2 medium size orange
100 ml
1/2 medium size
egg white