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GRAPEFRUIT AND HONEY SORBET
175 g honey, 450 ml grapefruit juice (from a carton).
• Gently warm the honey in a small saucepan and stir in 4 spoonfuls of juice.
• Then mix this preparation with the remaining juice in a bowl.
• Put the preparation in the refrigerator for it to cool for at least 12 hours
before preparing in the ice cream maker.
“A LA CARTE RECIPE“
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
Environment protection first !
HELP PROTECT THE ENVIRONMENT!
Your appliance contains valuable materials which can be
recovered or recycled.
Leave it at a local civic waste collection point.
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