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freezing time. The ingredients must
be well cooled before filling them into
the ice cream bowl. The cooler the in-
gredients, the shorter the preparation
time (approx 30 minutes).
Ice will loose taste and quality if sto-
red too long.
To conserve the ice cream for a certain
time, do not leave it in the removable
bowl of the ice machine, but fill it into
an adequate freezing box with lid.
Ice cream can be stored for a short
time in the freezer. Use the homema-
de ice cream within one week.
Melted
ice cream should be used immediately
and should not be frozen again.
SOFT ICE CREAM
Basic recipe soft ice cream
300 ml cream, 65 g honey, 2 egg yolk,
1 egg, 1 pinch of salt
Mix all ingredients and prepare ice
cream in the ice cream maker. Sesaon
to taste with liqueur, chocolate chips
etc.
Vanilla soft ice
300 ml cream, ½ sliced vanilla pod,
65 g honey, 1 egg yolk, 1 egg, 1 pinch
of salt
Cook cream, vanilla pod and honey the
day before and let it cool down. Mix all
ingredients and prepare ice cream in
the ice cream maker.
Chocolate soft ice
300 ml cream, 30 g milk chocolate,
30 g dark chocolate, 1 egg yolk, 1 egg,
1 pinch of salt
Heat cream and chocolate the day be-
fore and let it cool down in the refrige-
rator. Add eggs and salt immediately
before the ice preparation.
Raspberry soft ice
300 ml cream, ½ tsp vanilla sugar,
65 g honey, 1 egg yolk, 1 egg, 1 pinch
of salt, 150 ml mashed raspberries
Mix cream, vanilla sugar and honey.
Add mashed raspberries, eggs and salt
immediately before the ice preparati-
on.
CREAM ICE
Cream ice is made of milk, cream, egg yolk, sugar and other ingredients. It beco-
mes smooth and soft by being stirred constantly during freezing.
Basic recipe vanilla ice cream
200 ml milk, 250 ml cream, 1 vanilla
pod, 1 pinch of salt, 3 egg yolk, 3 tbl-
sp sugar
Heat milk and cream, slit the vanil-
la pod and add the pulp to the milk,
as well as the salt. Beat egg yolk with
sugar and add slowly the warm milk.
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