Manual H.Koenig SRB60 (page 7 of 36) (English, German, Dutch, French, Italian, Spanish)

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custard based vanilla ice cream

ingredients

egg yolks 2

Confectioner’s sugar

50 g

Skimmed milk 200 ml

Heavy cream 200 ml

vanilla extract few drops

Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan slowly bring the milk to

boiling point, then pour onto the egg mixture beating together. Return the mixture to the pan and stir

constantly until the mixture thickens and forms a film over the back of the spoon. Do not let it boil or the

mixture will separate. Remove from heat and leave until cold. Stir in the cream and vanilla extract. Pour

the mixture into the freezer bowl with the paddle running. Allow to freeze until the desired consistency is

achieved.

ENVIRONMENT

CAUTION :

Do not dispose of this product as it has with other household products. There is a separation of this

waste product into communities, you will need to inform your local authorities about the places where

you can return this product. In fact, electrical and electronic products contain hazardous substances

that have harmful effects on the environment or human health and should be recycled. The symbol

here indicates that electrical and electronic equipment should be chosen carefully, a wheeled waste

container is marked with a cross.

Manufactured and imported : Adeva SAS 8 rue Marc Seguin 77290 Mitry-Mory FRANCE

www.hkoenig.com - contact@hkoenig.com - Tel 01 64 67 00 01

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H.Koenig SRB60 Manual

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