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Krups GVS241 Manual

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5) Prepare the previous day and keep
preparations that first need to be
cooked in the refrigerator for at
least 12 hours.
VANILLA ICE CREAM
250 ml full-cream milk (35% fat), 100
g sugar, 2 medium eggs, 450 g liquid
cream (30% fat)
1 teaspoons vanilla essence
1. Heat the milk in a small saucepan
while beating the eggs and sugar
in a jug separately.
2. Slowly pour the hot milk onto the
mixed eggs and sugar while stir-
ring.
3. Pour all the mixture into the sauce-
pan and heat it without boiling but
stirring all the while until it starts
to thicken like smooth custard.
4. Allow to cool at room temperature,
then add the cream and vanilla
essence and mix.
5. Put into the refrigerator for at least
12 hours
Variations:
- Dissolve 2 teaspoons of instant cof-
fee in the hot preparation.
- Replace the vanilla with 2 teaspoons
of mint syrup.
CHOCOLATE ICE CREAM
250 ml full cream milk (35% fat), 100 g
sugar 80 g cocoa powder, 1 medium
egg, 450 g liquid cream (30% fat)
1 teaspoons of vanilla essence.
1. Mix the milk, egg and sugar in a
small saucepan.
2. Gently heat the mixture without
boiling while stirring until it starts
to thicken like smooth custard.
Recipes
3. Sprinkle in the cocoa powder stir-
ring all the while until the mix
becomes even.
4. Allow to cool at room temperature.
5. the cream and vanilla and stir in.
6. Put into the refrigerator for at least
12 hours.
COCONUT ICE CREAM
150 ml full-cream milk (35% fat), 100
g sugar, 2 medium eggs, 450 g liquid
cream (30% fat), 40 g dried coconut,
1/2 teaspoons of vanilla essence.
1. Mix the milk, egg and sugar in a
small saucepan.
2. Gently heat the mixture without
boiling while stirring until it starts
to thicken like smooth custard.
3. Allow to cool at room temperature
and stir in the coconut, cream and
vanilla.
4. Put into the refrigerator for at least
12 hours
RUM AND RAISIN ICE CREAM
120g raisins, 100 ml rum
Pour the rum onto the raisins, cover
and leave to stand all night. 250 ml
full-cream milk (35% fat), 100 g sugar,
2 medium eggs, 450 g liquid cream
(30% fat)
1. Heat the milk in a small saucepan
while beating the eggs and sugar in
a jug separately.
2. Slowly pour the hot milk onto the
mixed eggs and sugar while stirr i n g .
3. Pour all the mixture into the sauce-
pan and heat it without boiling but
stirring all the while until it starts to
thicken like smooth custard.
4. Allow to cool at room temperature.
5. Mix in the cream and put the mix i n
the refrigerator for at least 12 hours.
6. Add the rum-soaked raisins as soon
as the preparation starts to thicken
as you run the appliance.
NOTICE europe 15/09/04 11:44 Page 28
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