Manual Klarstein Creamberry - 10028924 (page 22 of 56) (English, German, French, Italian, Spanish)

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Strawberry Ice Cream

Ingredients:

250 g fresh strawberries

100 g Confectioner’s sugar

100 ml Heavy cream

Juice from 1/2 small size lemon

Preparation:

Puree the strawberries until smooth, add

the remaining ingredients. Pour the mix-

ture into the freezer bowl with the paddle

running. Allow the mixture to freeze until

the desired consistency is achieved.

Lemon Sorbet

Ingredients:

2 egg yolks

50 g Confectioner’s sugar

200 ml Skimmed milk

200 ml Heavy cream

Vanilla extract

Preparation:

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 con-

stantly until the mixture thickens and forms

a lm over the back of the spoon. Do not

let it boil or the mixture will separate. Re-

move from heat and leave until cold. Stir in

the cream and a few drops vanilla extract.

Pour the mixture into the freezer bowl with

the paddle running. Allow to freeze until the

desired consistency is achieved.

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Klarstein Creamberry - 10028924 Manual

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