Sorbet; Frozen Yogurt - Gastroback DESIGN EISMASCHINE ADVANCED CONTROL Bedienungsanleitung

Heat the whole milk until it is just bubbling around the edges (this may be done on
the stovetop or in a microwave). In a blender or food processor fitted with a metal
blade, pulse to process the sugar with the chocolate until the chocolate is very finely
chopped. Add the hot milk, process until well blended and smooth. Transfer to a
medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream
and vanilla to taste. It is suggested to refrigerate the mixture for about 15 minutes
before making the ice cream.
Turn the appliance on, pour the mixture into the ice cream bowl through the filling
opening and let mix until thickened, approx. 30 – 40 minutes.
FRESH STRAWBERRY ICE CREAM
250g fresh ripe strawberries, stemmed and sliced
52.5g freshly squeezed lemon juice
115g sugar, divided
240g whole milk
240g heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 115g granulated
sugar; stir gently and allow to the strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated
sugar until the sugar is dissolved. Stir in the heavy cream plus any accumulated juices
from the strawberries and vanilla. Turn the appliance on, pour the mixture into the ice
cream bowl through the filling opening and let mix until thickened, approx. 30 – 40
minutes. Add the sliced strawberries during the last 5 minutes of mixing.

SORBET

FRESH LEMON SORBET
350g granulated sugar
420g water
120g freshly squeezed lemon juice
1/2 tablespoon finely chopped lemon zest (use a vegetable peeler to remove the
colored part of the citrus rind)
Combine the granulated sugar and water in a medium saucepan and bring to a
boil over medium-high heat. Reduce heat to low and simmer without stirring until the
sugar dissolves, about 3 – 5 minutes. Cool completely. This base syrup can be made
ahead in larger quantities to have on hand. Keep refrigerated until ready to use.
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When cool, add the lemon juice and zest; stir to combine. Turn the appliance on,
pour the mixture into the ice cream bowl through the filling opening and let mix until
thickened, approx. 50 – 60 minutes.

FROZEN YOGURT

CHOCOLATE FROZEN YOGURT
240g whole milk
180g bittersweet or semisweet chocolate, chopped
400g low-fat vanilla yogurt
50g granulated sugar
Combine the milk and chocolate in a blender or food processor fitted with a metal
blade and process until well blended and smooth, approx. 15 seconds. Add the
yogurt and sugar; process until smooth, approx. 15 seconds. Turn the appliance on,
pour the mixture into the ice cream bowl through the filling opening and let mix until
thickened, approx. 50 – 60 minutes.
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