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Kalorik TKG ICE 1 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
15 TKG ICE 1 - 101115
Assembly page 15/64
Fax +32 2 359 95 50
Ice cream recipes
Vanilla flavour
100g of sugar – 250ml of milk – 250ml of cream – 2 eggs – 1 packet of vanilla sugar
Beat the eggs together with the sugar until the mixture becomes frothy. Add the milk and
cream, mix well and pour the preparation into the refrigerating container.
Malaga flavour
200g of sugar - 350ml of milk - 200ml of cream - 2 eggs - 100g of raisins - a little rum
Wash the raisins and macerate them in the rum (to cover). Beat the eggs with the sugar, add
milk and cream, mix well and pour the preparation into the refrigerating container. When the
ice cream is almost ready, add the dry raisins and part of the rum used.
Hazelnut flavour
250g of sugar - 400g of milk - 2 eggs - 100g of plain chocolate - 50g of shelled and peeled
hazelnuts - a pinch of vanillin
Crumble the chocolate into small flakes and mix it with a little milk and the vanillin in a
container; melt in a bain-marie. Beat the eggs with the sugar, add the remaining milk and
melted chocolate (it must be cooled). Add the finely diced hazelnuts, mix well and pour the
preparation into the refrigerating container.
Lemon flavour
250g of sugar - 300g of milk - 300g of cream - 4 lemons – 1.5 tablespoon of lemon syrup
Squeeze the lemons and pour the juice onto the sugar and the lemon syrup, mix and then add
the other ingredients. Beat well so that the preparation becomes dense and uniform and
place everything into the refrigerating container.
Banana flavour
150g of sugar - 150ml of milk - 300g (net) of banana pulp - a little lemon juice
Peel the bananas and half them into pieces; add the lemon juice and sugar. Amalgamate,
add the milk, mix well and pour everything into the refrigerating container.
Chocolate flavour
200g of sugar – 400ml of milk – 200ml of cream - 2 eggs - 100g of plain chocolate
Crumble the chocolate into small flakes and mix it with a little milk and the vanillin in a
container; melt in a bain-marie. Beat the eggs with the sugar, add the remaining and melted
chocolate (it must be cooled), mix well and pour the preparation into the refrigerating
container.
Blueberry flavour
200g of sugar - 250g of cream - 400g frozen blueberries - ½ lemon
Defrost the blueberries at room temperature and leave them in the resulting syrup, add the
lemon juice, cream and sugar. Mix the ingredients well until they take on consistency, and pour
the preparation into the refrigerating container.
Strawberry flavour
150g of sugar - 250ml of milk - 200g of cream - 1 egg - 300g ripe strawberries
Beat the eggs with the sugar, add the strawberries cut into small pieces and the other
ingredients. Mix well and pour the preparation into the refrigerating container.
… 15 …


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