Manual Trebs 99249 Comfortice (page 23 of 23) (English, German, Dutch, French)

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strawberry ice cream

ingredients:

fresh strawberries 150 g

Confectioner’s sugar 50 g

Heavy cream 50 ml

lemon juice juice from 1/4

small size lemon

Puree the strawberries until smooth, add the

remaining ingredients. Pour the mixture into the

freezer bowl with the paddle running. Allow the

mixture to freeze until the desired consistency is

achieved.

lemon sorbet

ingredients:

granulated sugar 80 g

Water 80 ml

orange juice juice from ¼ medium

size orange

lemon juice 50 ml

egg white 1/4 medium size

egg white

Place the sugar and water in a saucepan. Stir over

a low heat until the sugar has dissolved. Bring the

mixture to the boil and allow to boil for 1 minute.

Remove from heat and allow to cool. Add the

orange and lemon juice. Whisk the egg white until

almost stiff and then stir into the lemon mixture.

Pour the mixture into the freezer bowl with the

paddle running. Allow to freeze until the desired

consistency is achieved.

custard based vanilla ice cream

ingredients:

egg yolks 1

Confectioner’s sugar 50 g

Skimmed milk 100 ml

Heavy cream 100 ml

vanilla extract few drops

Place the egg yolks and sugar in a glass bowl

and beat together. In a saucepan slowly bring

the milk to boiling point, then pour onto the

egg mixture beating together. Return the

mixture to the pan and stir constantly until

the mixture thickens and forms a film over the

back of the spoon. Do not let it boil or the

mixture will separate. Remove from heat and

leave until cold. Stir in the cream and vanilla

extract. Pour the mixture into the freezer

bowl with the paddle running. Allow to freeze

until the desired consistency is achieved.

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Trebs 99249 Comfortice Manual

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