Manual Studio IM-201 - 92296 (page 17 of 67) (German, French, Italian)

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11. Entnehmen Sie das fertige Eis mit einem Gummischaber oder einem Holzlöffel

(nicht im Lieferumfang enthalten).

Das fertige Eis ist löffelweich. Sie können es sofort genießen oder, wenn Sie eine fes-

tere Konsistenz bevorzugen, das Eis noch eine Weile in den Gefrierschrank stellen.

HINWEIS!

Sie können übrig gebliebenes Eis mit dem Deckel zur Auf-

bewahrung in Ihrem Gefrierschrank lagern.

Rezepte

HINWEIS!

Statt des Eigelbs können Sie auch ein Sahnestandmittel

verwenden (je 1 Teelöffel Sahnestandmittel für 2 Eigelb).

Bananeneis

• 1 große reife Banane

• 200 ml fettarme Milch

• 100 ml Schlagsahne (30 % Fett)

• 50 g Puderzucker

1. Pürieren Sie die Banane.

2. Schlagen Sie die Sahne steif.

3. Mixen Sie das Bananenmus zusammen mit den anderen Zutaten gut durch und

rühren Sie die Schlagsahne unter, bis eine homogene Masse entsteht.

Vanilleeis

• 2 Eigelb

• 200 ml fettarme Milch

• 200 ml Schlagsahne (30 % Fett)

• 50 g Puderzucker

• 1–2 Päckchen Vanillezucker

1. Verschlagen Sie das Eigelb, das Puder- und Vanillezucker, bis die Masse hell wird.

2. Geben Sie die kalte Milch hinzu.

3. Schlagen Sie die Sahne steif.

4. Geben Sie die Schlagsahne zur Masse und rühren Sie diese unter, bis eine homo-

gene Masse entsteht.

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Studio IM-201 - 92296 Manual

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