32
Champagne basil sherbet
1 bunch of basil leafs, 100 g sugar,
200 ml dry white wine, 100 ml cham-
pagne, juice of 1 lemon, 1 eggwhite,
Mash the washed basil leafs with
100 ml white wine and leave for at
least 30 min. Boil sugar with the re-
maining wine. Pass the mashed basil
through a fine sieve and add it to the
cooled syrup. Mix all ingredients and
prepare a sherbet in the ice cream ma-
ker. TIPP: If prepared without basil it’s
also a delicious dessert.
PARFAIT
The basis of a parfait consists of egg yolk and sugar, beaten in a bain-marie and
then mixed and frozen with other ingredients and cream to get a very creamy ice
cream.
Apple Calvados Parfait
300 g apple, 1 lemon, 2 tblsp Calva-
dos or apple brandy, 1 egg, 1 egg yolk,
60 g sugar, 200 ml cream
Peel and cube the apple, mix it with
the lemon juice. Take 1 teaspoon aside
and cook and mash the remaining
apple in a small amount of water. Beat
eggs and sugar in a bain-marie. Add
the mashed apple to the cooled egg
mass. Beat the cream and add it also.
Prepare ice cream in the ice cream
maker. At the end of freezing, add the
apple cubes and the apple brandy.
Serve with black current or blackber-
ry sauce.
Praliné Parfait
40 g sugar, 60 ml water, 2 egg yolk,
1 tsp vanilla sugar, 1 pinch of grated
orange peels, 60 g plain chocolate,
50 g nougat, 1 tblsp cocoa liqueur or
rum, 200 ml cream
Boil sugar with water, beat the egg
with the cooled sugar water, the va-
nilla sugar and the orange peels. Melt
chocolate and nougat and add to the
eggs, add liqueur or rum. Add the bea-
ten cream. Mix all ingredients and pre-
pare ice cream in the ice cream maker.
STEVIA RECIPES
You can replace sugar with stevia. In this case always replace approx. 1/10 of
the specified sugar weight with stevia (for example, instead of 100 g of sugar,
use 10 g of stevia). We have provided several recipe suggestions for you here.
However please note that chocolate ice cream cannot be produced, because fat
and sugar come from the bar of chocolate. Likewise, vanilla ice cream cannot
be produced because in this case the sugar functions as an indispensable fla-
vour carrier.
Only use very fresh eggs. Consume the ice cream within one week. Consume thawed
ice cream immediately, do not refreeze it.
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