Gastroback DESIGN BROTBACKAUTOMAT ADVANCED Bedienungsanleitung Seite 130

FROZEN STRAWBERRY YOGHURT
Amount: approx. 340 ml
Tip: You can prepare the yoghurt for this recipe via program 18 Yoghurt.
INGREDIENTS
150 g fresh strawberries
150 g pure yoghurt
40 g caster sugar
PREPARATION
The ice bucket should have been in the freezer for up to 16 hours in an upright posi-
tion. The ice bucket is cooled sufficiently, when you do not hear any gurgle while
shaking it.
Wash the strawberries and remove the leaves. Purée the strawberries.
Mix puréed strawberries, sugar and yoghurt. Leave the mixture cool down, then
refrigerate to +5 °C.
Install the gearbox in the bread maker. Then protect your hands with gloves and
take the ice bucket out of the freezer. Fix the ice bucket on the gearbox. Push the
stirring paddle onto the drive shaft in the centre of the ice bucket (see: „Using the
Ice Bucket").
Select program 15 Ice Cream and adjust the stirring time to 25 minutes. Start the
program.
As soon as the stirring paddle is rotating, shortly stir your pre-cooled ice mixture.
Then slowly fill it into the ice bucket. Thereafter close the lid of the bread maker and
wait until the acoustic signal sounds.
Protect your hands with gloves and take the ice bucket out of the bread maker.
Using a plastic spoon, fill the ice cream in an air-tight container and place it in the
freezer until it has the desired consistency. You may store the ice cream for approx.
1 week in the freezer.
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