Cream Ice; Recipes - Unold 48895 Instrucciones De Uso

If you want hard ice cream, put the mass for about 15-30 minutes into the freezer
before filling it into the ice cream bowl, or just select a longer freezing time. The
ingredients must be well cooled before filling them into the ice cream bowl. The
cooler the ingredients, the shorter the preparation time (approx 30 minutes). Ice
will loose taste and quality if stored 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 homemade ice cream within one week.
Melted ice cream should be used immediately and should not be frozen
again.

CREAM ICE

Cream ice is made of milk, cream, egg yolk, sugar and other ingredients. It be-
comes smooth and soft by being stirred constantly during freezing.
Basic recipe vanilla ice cream
250 ml milk, 300 ml cream, 1 vanil-
la pod, 1 pinch of salt, 3 egg yolk,
3 tblsp 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.
Cool the ice cream mass for about
24 hours in the refrigerator, then pre-
pare ice cream in the ice cream maker.
TIPP: For children add some chocolate
chips or jelly bears at the end of the
freezing process.
Quick vanilla ice cream
125 ml milk, 375 ml cream, 1 egg,
4 tblsp sugar, 1–2 tsp vanilla sugar
Mix all ingredients and prepare ice
cream in the ice cream maker.
Stand 29.7.2020
Copyright UNOLD AG | www.unold.de
Basic recipe chocolate ice cream
½ bar each of plain and milk choco-
late, 300 ml cream, 70 ml milk, 1 egg
Heat chocolate with milk and cream
and cool for about 24 hours in the re-
frigerator. Then add the egg and pre-
pare ice cream in the ice cream maker.
Quick chocolate ice
180 ml chocolate syrup, 1 egg, 180 ml
cream, 180 ml milk
Mix all ingredients and prepare ice
cream in the ice cream maker.
Mocha ice cream
Prepare vanilla ice cream according to
the basic recipe, but add 2-3 tblsp of
granulated mocha or espresso powder
to the hot milk. At the end of freezing
add 1-2 tblsp of coffee liqueur.
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