Springlane Emma Manual De Instrucciones página 34

Peanut bu er ice cream
3 tablespoons crunchy peanut butt er
400 ml cream
200 ml milk
150 g sugar
4 egg yolks
10 g peanuts
10 g dark chocolate
BASIC RECIPE FRUIT BASED ICE CREAM
Fruit ice cream is made up of pureed fruit with the addition of sugar, cream or
yoghurt and sometimes, egg white. Sorbet's smooth texture comes from being
stirred constantly while freezing.
300 g pureed fruit
1 tbsp. lemon juice
75-100 g sugar
1 egg white
150ml cream
Frozen Yogu
300 g berries or stone fruit
1 splash of liquid sweetener
300 ml natural yoghurt
3 tbsp. cream
BASIC RECIPE STRAWBERRY ICE CREAM
400 g strawberries
2-3 tbsp. sugar
250 ml cream
40 ml milk
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Combine milk, cream and peanut
butt er over heat, stirring. Leave to cool
slightly. Combine egg yolks and sugar
and slowly fold into peanut mixture.
Refrigerate to cool, pour into canister
and start cycle. Sprinkle with chopped
walnuts and chocolate before serving.
Combine fruit puree with sugar and
lemon juice. Beat egg whites and
cream separately until stiff and fold
into purée. Pour into canister and start
cycle.
Follow instructions for strawberry ice
cream.
Finely chop strawberries and combine
with other ingredients. Pour into
canister and start cycle.