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Unold 48880 Manual

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finely chopped parsley, 2 TBSP chopped chives, 2 envelopes of gelatine that dis-
solves in cold liquids, black pepper and Tobasco sauce to taste
Pour all the ingredients into a high bowl and puree with the hand mixer. Pour
into the ice cream maker and freeze for approx. 40 minutes. Tip: You can also
add between 1 TBSP and 2 TBSP of balsamic vinegar (depending on the pre-
pared quantity) and finely chopped basil leaves. In this case leave out the Tabas-
co sauce, parsley and chives.
Cucumber ice cream
2,5 cucumbers, 5 TBSP lemon juice, 3 TBSP sunflower oil, 3 TBSP olive oil, 2
envelopes “Dill” spice blend for cucumber salad (or 5 TBSP finely chopped dill),
7 g stevia, 2 envelopes of gelatine that dissolves in cold liquids, 4 egg whites,
salt and pepper to taste
Peel cucumbers and cut them in half, scoop out the seeds, cut in large pieces
and put them in a high bowl. Puree with the hand mixer. Add all the other ingre-
dients, except the egg whites, and mix. Add a pinch of salt to the egg whites and
beat until creamy, then fold into the cucumber puree with a whisk. Pour into the
ice cream maker and freeze for 30 to 40 minutes.
Buttermilk ice cream
500 ml buttermilk, 250 ml milk, 250 ml cream, 5 egg yolks, 25 g stevia, 2 TBSP
lemon zest
Preparation variant 1
Only select this variant if you are sure you are using very fresh eggs.
Pour all the ingredients into a high bowl and puree with the hand mixer.
Pour into the ice cream maker and freeze for approx. 40 minutes.
Preparation variant 2
Beat egg yolks and stevia in a double boiler until creamy. Bring milk and cream
to boil and stir it into the egg yolk/stevia mixture and let cool. Ideally prepare
this mixture on the day before. When the egg yolk/stevia mixture (with the added
milk and cream) has completely cooled, mix in the buttermilk (do not add the
buttermilk before the mixture has cooled, otherwise the buttermilk will curdle).
Pour into the ice cream maker and freeze for approx. 40 minutes.
Strawberry ice cream
625 g strawberries, 25 g stevia, 250 ml milk, 250 ml cream, 3 TBSP lemon
juice
Copyright UNOLD AG | www.unold.de
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