Manual Unold 48850 (page 32 of 100) (English, German, Dutch, French, Italian, Polish, Spanish)

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RECIPE IDEAS FOR CHILDREN

Vanilla ice cream

150 ml milk, 150 g cream, 1/2 vanil-

la pod, 1 pinch salt, 1 egg yolk, 40 g

sugar, 25 g condensed milk.

Put the milk and 50 g cream in a pot

and heat. Slit the vanilla pod open

lengthwise, scrape out the seeds with

a spoon and together with the pod and

the salt, add to the cream/milk. Stir-

ring constantly, bring the entire mix-

ture to a boil, remove immediately

from the burner and take out the pod.

Whip the egg yolk together with the

sugar so that it is creamy, then under

constant stirring, add the hot cream/

milk. Pour the liquid back into the pot

and heat, stirring constantly, until the

ice cream mixture thickens slightly.

Stir in the condensed milk, put the ice

cream mixture in a different container

and let it cool, then put it in the refrig-

erator for one hour.

Whip the whipping cream until stiff

and fold it into the cooled pudding

mixture. Pour the mixture into the

running ice cream machine and let it

freeze in 15 to 30 minutes.

Chocolate ice cream

100 l milk, 1 egg yolks, 40 g sugar,

1/2 package vanilla sugar, 50 g milk

chocolate, 100 g cream , 1 tsp. cocoa

Heat the milk in a pan and let it boil

up once. In the meantime, beat the

egg yolk with the vanilla sugar into a

foam mixture. In this process drizzle

Hobbybäcker-Versand - Inge Pinzer

Am Mühlholz 6 – 89287 Bellenberg

Tel. 0 73 06/92 59 00 - Fax 0 73 06/92 59 05

Internet: www.hobbybaecker.de

If you want firmer ice cream, place the ice cream mixture in the freezer compart-

ment for 15-30 minutes, before pouring the mixture into the ice cream maker. In

the summer months, in particular, temperatures even in the refrigerator can be

slightly higher since, for example, the refrigerator door is opened and the room

temperature is higher. Ice cream does not melt so quickly if you add a package

of cold-soluble gelatine) to the ice cream before freezing. The quantities speci-

fied here are guide values that can be adapted based on personal taste. We en-

courage you to also develop your own creations. You will find an abundance of

additional recipes in book stores and on the Internet.

The respective preparation time depends on various factors, such as the temper-

ature of the ingredients. Regularly check the consistency of the ice cream to de-

termine the right time to take the ice cream out of the appliance.

The suggested recipes are provided for a charge of two refrigerated containers

(each half).

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Unold 48850 Manual

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