Manual Rommelsbacher IM 12 (page 22 of 24) (English, German)

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Chocolate ice cream

200 ml whole milk

200 ml cream

2 tbsp. sugar

200 g dark chocolate couverture

1 tbsp. cocoa powder

Slowly heat and stir the mixture until the couverture chocolate has melted completely. Cool down the

mixture and let stir for 40 minutes in the Ice cream maker afterwards.

Mocha ice cream

400 g sweetened condensed milk

200 g cream

1 tbsp. instant coffee

5 pc. coffee-chocolates

Roughly chop or blend the chocolates together with the cream (e. g. in a table blender or with an

immersion blender). Then slowly stir in the sweetened condensed milk and the instant coffee. Pour the

pre-chilled mixture into the Ice cream maker and let stir for 40 minutes to the desired consistency.

Sorbet

Strawberry sorbet

500 g strawberries

125 ml apple juice

50 g powdered sugar

1 tbsp. lemon juice

Pre-chill the ﬁnely pureed ingredients and pour the mixture into the Ice cream maker. Let stir for 20 - 40

minutes to the desired consistency.

Tip: Add some frozen strawberries and blend them together with the mixture to cool it down quickly.

Elderﬂower sorbet

300 ml elderﬂower syrup

120 g sugar

250 ml dry sparkling wine

Stir the mixture until the sugar is completely dissolved. Pour the mixture into the Ice cream maker and let

stir it for 20- 40 minutes to the desired consistency.

Tip: Pre-chill the mixture for 1 hour in the freezer to shorten the preparation process in the Ice cream

maker.

Tip: Replace the sparkling wine by apple juice to get a delicious, non-alcoholic version of this sorbet.

Frozen Yogurt

Frozen Yogurt – basic recipe

500 ml natural yogurt (3.5 % fat content)

50 g powdered sugar

1 pkt. vanilla sugar

Mix all ingredients and pour the pre-chilled mixture into the Ice cream maker. Let stir for 40 minutes to the

desired consistency.

Tip: Use toppings to reﬁne the frozen yogurt, e.g. fruit puree, cookie crumbs or a sauce of your choice.

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Rommelsbacher IM 12 Manual

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