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Silvercrest IAN 330911 SECM 12 B5 Manual

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SECM 12 B5 GB│IE │ 19 ■
Recipes
NOTE
► These recipes are provided without guarantee.
All information regarding ingredients and
preparation is provided as guide values.
Modify the suggested recipes to your per-
sonal taste.
► The maximal filling capacity of one freezer
bowl produces around 9 –10 scoops of
ice cream.
Vanilla ice cream
Ingredients
■ 200 ml/200 g whole milk
■ 200 ml/200 g cream
■ 40 g icing sugar
■ 24 g vanilla sugar (approx. 3 sachets)
■ 2 egg yolks
Preparation
1) Beat the egg yolks with the vanilla sugar and
icing sugar until you have a lightly-coloured
mass.
2) Now add the milk.
3) Beat the cream until it is slightly stiff.
4) Mix the cream and the egg yolk mass.
5) Allow the mixture to cool down in the
refrigerator for approx. 4 hours.
Now you can process the mixture as described in
the instructions.
Strawberry ice cream
Ingredients
■ approx. 300 g strawberries
■ 200 ml/200 g whole milk
■ 200 ml/200 g cream
■ 100 g icing sugar
Preparation
1) Puree the strawberries.
2) Beat the cream until it is slightly stiff.
3) Mix the pureed strawberries with the cream,
the milk and the icing sugar.
4) Allow the mixture to cool down in the
refrigerator for approx. 4 hours.
Now you can process the mixture as described in
the instructions.
Banana ice cream
Ingredients
■ 150 g bananas
■ 300 ml/300 g whole milk
■ 200 ml/200 g cream
■ 100 g icing sugar
Preparation
1) Puree the bananas.
2) Beat the cream until it is slightly stiff.
3) Mix the pureed bananas with the cream, the
milk and the icing sugar.
4) Allow the mixture to cool down in the
refrigerator for approx. 4 hours.
Now you can process the mixture as described in
the instructions.
… 22 …


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