Unold 48892 Instrucciones De Uso página 37

Cucumber ice cream
1,5 cucumbers, 3 TBSP lemon juice,
1,5 TBSP sunflower oil, 1,5 TBSP ol-
ive oil, 1,5 envelopes "Dill" spice
blend for cucumber salad (or 3 TBSP
finely chopped dill), 4,5 g stevia,
1,5 envelopes of gelatine that dis-
solves in cold liquids, 3 egg whites,
salt and pepper to taste
Peel cucumbers and cut them in half,
scoop out the seeds, cut in large piec-
es and put them in a high bowl. Puree
with the hand mixer. Add all the oth-
er 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
400 ml buttermilk,
200 ml cream, 4 egg yolks, 20 g ste-
via, 1 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.
200 ml milk,
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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
in the buttermilk (do not add the
buttermilk before the mixture has
cooled, otherwise the buttermilk will
curdle). Pour into the ice cream maker
and freeze for approx. 40 minutes.
Strawberry ice cream
375 g strawberries,
150 ml milk, 150 ml cream, 1,5 TBSP
lemon juice
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: Add either 1 to 2 TBSP balsam or
1 to 2 EL finely chopped fresh mint
leaves or basil leaves.
You can also use blueberries or
raspberries instead of strawberries.
15 g stevia,
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