Recipes; Banana Ice Cream; Vanilla Ice Cream; Strawberry Ice Cream - Silvercrest SECM 12 A1 Bedienungsanleitung

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Recipes

NOTE: Instead of egg yolk you can also
use whipped cream stabilizer (1 teaspoon
of whipped cream stabilizer for 2 egg
yolks).

Banana ice cream

• 1 large ripe banana
• 200 ml / 7 fl oz low-fat milk
• 100 ml / 3½ fl oz whipping cream
(fat 30%)
• 50 g / 1¾ oz powder sugar
1. Puree the banana.
2. Beat the whipping cream until stiff.
3. Mix the pureed banana thoroughly with
the other ingredients and stir in the
whipped cream to produce a smooth
mixture.

Vanilla ice cream

• 2 egg yolks
• 200 ml / 7 fl oz low-fat milk
• 200 ml / 7 fl oz whipping cream
(fat 30%)
• 50 g / 1¾ oz powder sugar
• 1-2 sachets of vanilla sugar
1. Beat the egg yolk together with the
powder and vanilla sugar until the mix
becomes light in colour.
2. Add the cold milk.
3. Whip the cream until stiff.
4. Then add the whipped cream to the
mixture and stir to produce a smooth
mixture.
NOTE: You can add absolutely any fruits
you want and then sweeten to taste.

Strawberry ice cream

• 2 egg yolks
• 200 ml / 7 fl oz low-fat milk
• 200 ml / 7 fl oz whipping cream
(fat 30%)
• 70 g / 1¾ oz powder sugar
• 300 g / 10 ½ oz strawberries
1. Beat the egg yolk and icing sugar until
the mixture is nice and bright.
2. Add the cold milk.
3. Whip the cream until stiff.
4. Then add the whipped cream to the
mixture and stir to produce a smooth
mixture.
5. Puree the strawberries.
6. Add the strawberry puree to the mix-
ture and stir in until it produces a
homogenous mass.
NOTE: Add more or less sugar and fruit ac-
cording to taste.
Raspberry ice cream
• 2 egg yolks
• 200 ml / 7 fl oz low-fat milk
• 200 ml / 7 fl oz whipping cream
(fat 30%)
• 70 g / 1¾ oz powder sugar
• 300 g / 10 ½ oz raspberries
1. Beat the egg yolk and icing sugar until
the mixture is nice and bright.
2. Add the cold milk.
3. Whip the cream until stiff.
4. Then add the whipped cream to the
mixture and stir to produce a smooth
mixture.
5. Puree the raspberries.
6. Add the raspberry puree to the mixture
and stir in until it produces a homoge-
nous mass.
NOTE: Add more or less sugar and fruit ac-
cording to taste.
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