Manual Unold 48850 (page 33 of 100) (English, German, Dutch, French, Italian, Polish, Spanish)

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the sugar into the mixture slowly. Stir-

ring the hot milk constantly with the

wire whisk, slowly pour it into the ice

cream foam mixture. Put the egg/milk

mixture back into the milk pan, and

again heat it up under constant stir-

ring until the liquid thickens slightly.

Pour the entire mixture into a mixing

bowl and let it cool for half an hour.

In the meantime melt the chocolate

with three Tsp. in the water bath under

constant stirring and stir it into the egg

milk mixture with a heaping teaspoon

of cocoa until the chocolate is com-

pletely dissolved. Allow the mixture to

cool for half an hour, then again put it

in the refrigerator for approx. one hour.

Whip the remaining whipping cream

slightly and fold it into the chocolate/

milk mixture. Pour the entire mixture

into the running ice cream machine

and let it freeze approx. 30 minutes.

RECIPE IDEAS FOR GROWN-UPS

Pineapple-chocolate shake

1 can pineapple slices (approx. 125 g

net weight), 65 ml coconut milk, 2 egg

whites, 25 g powdered sugar, 1 Tsp.

white rum, 1/2 banana, 1/2 Tsp. lem-

on juice, glacé cherries, wooden skew-

ers, 125 ml pineapple juice, an addi-

tional 60 ml coconut milk.

Puree 3/4 of the pineapple slices with

the pineapple syrup from the can and

the coconut milk (65 ml). Cut the re-

maining slices into small pieces, add,

and let everything cool for one half

hour.

Beat the egg whites and powdered

sugar and fold it into the fruit puree.

In the ice cream machine let the entire

mixture freeze approx. 40 minutes. Af-

ter 25 minutes add the rum.

Cut half of the banana into slices and

drizzle with lemon juice. Put the slices

and cherries on wooden skewers.

Put 4 large scoops of ice cream in

a mixing bowl. Keep the rest in the

freezer.

Add the pineapple juice, the coconut

milk, and the rest of the banana to the

scoops of ice cream and puree it all.

Distribute the mixed beverage in the

four glasses and decorate with the

skewers.

Campari-orange sorbet

35 ml Campari, 200 ml orange juice,

75 g powdered sugar, 1 egg white

Pour the Campari with 380 ml orange

juice and 70 g powdered sugar into

a high mixing bowl and stir until the

sugar is dissolved. Put the entire mix-

ture in the refrigerator for two hours.

After the cooling time has elapsed,

beat the egg white with the rest of

the powdered sugar and remaining

orange juice until it is foamy. Stir the

egg white mixture together with the

orange-Campari mixture.

Pour the ice cream mixture into the

running ice cream machine and let it

freeze in 30 to 40 minutes.

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Unold 48850 Manual

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