33
Kiwi ice cream
5 ripe kiwis, 10 g stevia, 2 TBSP apple
sauce, 250 ml apple juice, 2 egg
whites 1 TBSP lemon juice
Peel the kiwis, cut them into pieces
and put them in a high bowl. Add ste-
via, apple sauce and apple juice. Pu-
ree with the hand mixer. Beat egg
whites and lemon juice until creamy,
and blend with the kiwi mixture. Pour
into the ice cream maker and freeze
for approx. 40 minutes.
Sour cherry sorbet
250 g sour cherries (from the jar,
drained), 1 TBSP lemon juice, 5 g ste-
via, 250 ml apple juice, 1 envelopes
of gelatine that dissolves in cold li-
quids
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.
Iced tomato cream
(As an appetiser or intermediate course on hot
days)
125 ml tomato juice, 125 ml tomato
puree (finished product), 200 g sour
cream, 100 g sweet cream, 1/2TBSP
salt, 2 pinches stevia, 2 TBSP lemon
juice, 1/2 TBSP finely chopped pars-
ley, 1/2 TBSP chopped chives, 1 en-
velopes of gelatine that dissolves in
cold liquids, black pepper and Tobas-
co 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 (de-
pending on the prepared quantity)
and finely chopped basil leaves. In
this case leave out the Tabasco sauce,
parsley and chives.
Cucumber ice cream
1 cucumber, 2 TBSP lemon juice,
1 TBSP sunflower oil, 1 TBSP oli-
ve oil, 1 envelopes “Dill” spice blend
for cucumber salad (or 2 TBSP fine-
ly chopped dill), 3 g stevia, 1 envelo-
pes of gelatine that dissolves in cold
liquids, 2 egg whites, salt and pepper
to taste
Peel cucumbers and cut them in half,
scoop out the seeds, cut in large pi-
eces and put them in a high bowl.
Puree with the hand mixer. Add all
the other ingredients, 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
200
ml buttermilk, 100
ml milk,
100 ml cream, 2 egg yolks, 10 g ste-
via, 1/2 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
Copyright UNOLD AG | www.unold.de
