Recipes; Banana Ice Cream - Klarstein Creamberry Handbuch

RECIPES

Banana Ice Cream

Ingredients:
1 Large ripe banana
200 ml Skimmed milk
100 ml Heavy cream
50 g Confectioner's sugar
Raspberry Frozen Yoghurt
Ingredients:
200 g Fresh raspberries
100 g Confectioner's sugar
200 ml Natural yoghurt
Chocolate Mint Ice Cream
Ingredients:
200 ml Skimmed milk
50 g Confectioner's sugar
200 ml Heavy cream
Peppermint extract
Grated chocolate
Preparation:
Mash the bananas until smooth. Mix in
the milk, heavy cream and sugar. Pour
the mixture into the freezer bowl with the
paddle running. Allow to freeze until the
desired consistency is achieved.
Preparation:
Mash the raspberries or puree them. For
a smooth result remove the pips by sie-
ving. Add the sugar and natural yoghurt
and mix together. Pour the mixture into the
freezer bowl with the paddle running. Al-
low to freeze until the desired consistency
is achieved.
Preparation:
Place the milk and sugar into a sauce-
pan. Place over a low heat and stir until
the sugar has dissolve, then leave until
cold. Stir the cream and a few drops of
the 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.
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