Manual Ariete 693 Gran Gelato (page 14 of 82) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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RECIPES

VANILLA ICE CREAM

For 10 portions (1/2 cup):

1 cup full milk

3/4 cup granulated sugar

2 cups cream

1/2 teaspoon pure vanilla extract to flavour

In a medium-sized container, mix the milk and sugar together with a handheld mixer or whisk, until

the sugar has dissolved (about 1-2 minutes at low speed). Stir in the cream and vanilla. Switch on

the appliance, pour the mix into the removable container (D) through the opening in the lid (F), then

leave to mix for about 40 minutes.

Variations:

- Mint flavour: Add 1- 1.5 spoons of mint syrup in place of the vanilla.

- Mint choc chip: Add 100 g plain or semisweet chocolate chips to the mint flavour.

- Walnut: Melt 50 g unsalted butter in a pan. Add a cup of chopped walnuts and 1/4 teaspoon of

salt. Cook over a medium-low heat until the nuts turn slightly brown. Drain off the butter, leave

the walnuts to cool and add to the ice cream mix during the last 5 minutes.

- Biscuits and cream: Add 3/4 cup of vanilla or chocolate shortbread biscuits to the mix

SIMPLE CHOCOLATE ICE CREAM

For 10 portions (1/2 cup):

1 cup full milk

1/2 cup granulated sugar

240 g plain or semisweet chocolate chips

1.5 cups cream

1 teaspoon pure vanilla extract

Heat the milk until it boils. Use a mixer with metal blade to finely chop the sugar and chocolate

together. Add to the boiling milk, stir together until the mix is even and smooth, then place in a

medium-sized container and leave to cool. Stir in the cream and vanilla extract. Switch on the appli-

ance, pour the mix into the removable container (D) through the opening in the lid (F), then leave to

mix for about 40 minutes.

Variations:

- Chocolate and almonds: Add 1/2 teaspoon of pure almond extract to the vanilla. Add 1/2-3/4 cups

roasted ground almonds or chocolate covered almonds during the final 5-10 minutes of cooling.

- Biscuits and chocolate: Add 1/2 cup shortbread biscuits during the final 5 minutes of cooling.

- Chocolate and caramel: Add 1/2-1 cup of chopped soft caramel sweets during the final 5 minutes

of cooling.

The wall of the interior ice cream container freeze with a layer of the ice cream,before the ice cream is whipped up and the paddle sticks and stop working. What is the Fix? Submitted on 3-10-2021 at 14:05
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Ariete 693 Gran Gelato Manual

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