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1 egg yolk
3/4 tablespoonful of lemon juice
220 ml. whole milk
1 dl. whipped cream
Preparation:
Wash the strawberries and remove the sepals. Puree them together with the lemon juice and
the milk. Beat the egg yolk until frothy with the sugar. Beat the whipped cream until almost
stiff. Mix the strawberry mixture with the beaten whipped cream and the egg yolks. See to it
that the whole is thoroughly blended. Put the mixture into the ice cream maker and let it turn
for 35 minutes. After the preparation in the ice cream maker you put the whole in the freezer for
approximately half an hour.
Banana ice cream
Ingredients:
220 gr ripe bananas
95 gr. fine granulated sugar
juice of a small lemon
1 egg yolk
3/4 dl. whipped cream
220 ml. whole milk
Preparation:
Puree the bananas together with the egg yolk, the sugar and the lemon juice. Stir the banana
puree well through the whipped cream and the milk (so do not whip the cream). Put the
mixture into the ice ream maker and let it turn for 35 minutes. After the preparation in the ice
cream maker you put the whole in the freezer for approximately half an hour.
Cappuccino ice cream
Ingredients:
9 egg yolks
180 ml whole milk
110 ml whipped cream
45 gr castor sugar
7 gr vanilla sugar
1 bag of Nescafe instant cappuccino
3/4 bar of plain chocolate
Preparation:
Whip the egg yolks, the sugar and the vanilla sugar lightly and until frothy. Add the milk while
stirring. Whip the whipped cream until almost stiff. Mix the beaten whipped cream with the
rest of the ingredients. Add the bag (or two) of Cappuccino. Grind the bar of chocolate in the
food processor and then add the small bits to the mixture. The mixture then goes into the ice
cream maker for 30 to 40 minutes. After the preparation in the ice cream maker you put the
whole in the freezer for approximately half an hour.
Plum ice cream
Ingredients:
180 gr dried plums
0.75 l. strong tea
150 gr fresh cheese
150 gr cream
150 gr grits sugar
To serve:
Plums on Armagnac and fresh mint leaves. 1 bag of vanilla sugar
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