Strawberry Ice Cream; Lemon Sorbet - Klarstein Creamberry Handbuch

EN
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Strawberry Ice Cream

Ingredients:
250 g fresh strawberries
100 g Confectioner's sugar
100 ml Heavy cream
Juice from 1/2 small size lemon

Lemon Sorbet

Ingredients:
2 egg yolks
50 g Confectioner's sugar
200 ml Skimmed milk
200 ml Heavy cream
Vanilla extract
Preparation:
Puree the strawberries until smooth, add
the remaining ingredients. Pour the mix-
ture into the freezer bowl with the paddle
running. Allow the mixture to freeze until
the desired consistency is achieved.
Preparation:
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 con-
stantly until the mixture thickens and forms
a film over the back of the spoon. Do not
let it boil or the mixture will separate. Re-
move from heat and leave until cold. Stir in
the cream and a few drops vanilla extract.
Pour the mixture into the freezer bowl with
the paddle running. Allow to freeze until the
desired consistency is achieved.