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Krups GVS141 Manual

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YOGHURT AND RED-BERRY ICE CREAM
100 g strawberries, 100 g raspberries 100 g blueberries, 250 g natural yoghurt, 110 g caster sugar.
 Rinse the red fruits and use a blender to make them into a puree. Sieve to remove pips, if desired.
 Mix the sugar and yoghurt in a bowl until the sugar has been completely dissolved.
 Add the fruit puree and mix well.
 Prepare in the ice cream maker and transfer to a sealed container and freeze for at least 2 hours to
firm up.
ORANGE SORBET
300 g sugar, 300 ml water, 400 ml carton orange juice.
 Mix the water and sugar in a saucepan, stir over a low heat until the sugar dissolves then bring to
the boil for 10 minutes.
 Let the syrup cool down to room temperature.
 Stir in the orange juice and place the preparation in the refrigerator for at least 12 hours for it to cool
before preparing in the ice cream maker.
Variations:
 You can use lemon or grapefruit juice or mashed kiwis (for the latter, also add a tablespoon of lemon
juice).
BASIC ICE CREAM (IDEM A.)
A- Basic ice cream
500 ml milk (3.5% fat), 4 egg yolks, 1 level teaspoon (about 8 g) cornflour, 100 g caster sugar
 Bring the milk to the boil in a saucepan.
 Beat the egg yolks, sugar and corn flour in a bowl with an electric mixer or rotary whisk until the mix
is almost white.
 Pour in the hot milk while stirring continuously.
 Put the mixture into the saucepan and heat gently without boiling until it thickens slightly.
 Leave to cool and put in the refrigerator for at least 12 hours before preparing in the ice cream
maker.
B- You can add the following to this basic recipe halfway through the preparation time
when the mixture just starts to freeze:
- 3 mashed bananas (about 350 g)
- 100 g toasted almonds (finely chopped)
- 100 g chopped hazelnut (finely chopped)
- 120 g chocolate chips or finely chopped chocolate
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