Duronic IM540 Manual De Instrucciones página 12

CHOCOLATE MINT ICE CREAM
Ingredients
Skimmed milk
Confectioner's sugar
Heavy cream
Peppermint extract
Grated chocolate
Place the milk and sugar into a saucepan. Place over a low heat and stir until
the sugar has dissolve, then leave until cold. Stir the cream and peppermint
essence into cooled milk. Pour the mixture into freezer bowl with the paddle
running. When the mixture starts to freeze add the grated chocolate down the
chute. Allow to freeze until the desired consistency is achieved.
CUSTARD BASED VANILLA ICE CREAM
Ingredients
Egg yolks
Confectioner's sugar
Skimmed milk
Heavy cream
Vanilla extract
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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200ml
50g
200g
1/2 tsp
50g
2
50g
200ml
200ml
1/2 tsp
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