Manual Steba IC20 (page 12 of 44) (English, German, Dutch, Danish, French, Swedish)

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Recipes

Vanilla ice cream

300ml cold milk, 300ml cold cream, 3 egg

yolk, 100gr sugar, vanilla bean.

Basic recipe

Heat milk, cream and the scratched va-

nilla bean. Mix the egg yolks with sugar,

stir in the hot liquid and beat until fluffy.

Leave the mixture to cool in the refri-

gerator. Now, put the cooled mixture

into the frozen container and let the ice

cream maker work for 30 to 40 minutes.

Malaga ice cream

Use the basic recipe for vanilla ice cream

and add through the refill opening,

while stirring, 50gr raisins which have

been soaked with 4 tbsp. rum for 12

hours.

Chocolate ice cream

Use the basic recipe for vanilla ice cream

and add 80gr cocoa while heating the

milk with the cream.

Mocha ice cream

Use the recipe for chocolate ice cream

and add 2 tsp espresso powder to the

milk-cream mixture.

Yoghurt ice cream

300gr cold plain yoghurt, 400gr cold

cream, 150gr icing sugar, 2 tbsp. lemon

juice. Mix yoghurt with icing sugar and

lemon juice. Beat the cream and fold

in. Fill into the frozen container and let

the ice cream maker run work 30 to 40

minutes.

Berry ice cream

300gr cold plain yoghurt, 300gr cold

mixed berries, 150gr icing sugar. Purée

the washed berries and add icing sugar,

yoghurt. Fill into the frozen container

and let the ice cream maker work for 30

to 40 minutes.

Raspberry sorbet

500gr cold raspberries, 125gr icing sugar,

150ml white wine, 2 tbsp. strawberry

liqueur. Purée the cold berries with icing

sugar and white wine. Fill the mixture

into the frozen container and let the ice

cream maker work for 30 to 40 minutes.

Add the liqueur at the end.

Apple sorbet

600ml apple juice, 200gr sugar, 1 tbsp.

lemon juice. Boil up the apple juice,

sugar and lemon juice. Leave to cool in

the refrigerator. Fill the mixture into the

frozen container and let the ice cream

maker work for 30 to 40 minutes.

Pineapple ice cream

150ml cold milk, 200ml cream, 1 vanil-

la bean, 3 egg yolk, 120gr sugar, 1 can

pineapple (600gr). Boil up milk, cream

and the scratched vanilla bean. Brew

for 10 minutes. Beat egg yolk and sugar

until fluffy. Fold the egg mixture into the

milk-cream mix. Heat everything to 85°C

while stirring constantly. Do not let the

mixture boil! Purée the pineapple with

some salt and add to the milk-mix. Let

the mixture cool down in the refrige-

rator for about 5 hours. Fill into the ice

cream maker and let it work for 20 to 40

minutes.

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Steba IC20 Manual

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