Banana Ice Cream; Mango Ice Cream - Kiwi KIM 4703 Bedienungsanleitung

RECIPES
All the recipes here is recommended for half cup capacity, and we suggest to use our product in
room temperature 23-30°C.
Place the cooling bowl in the freezer for at least 8 hours prior to preparing your ice cream
mixture.
MILK ICE CREAM
Ingredients:
Pure milk 115 ml
Whipping cream 60 ml
White sugar 25 g
Method:
1. Stir the light cream until sticky status.
2. Mix the pure milk, light cream and sugar. Then
store them inside the cooler and cool it down to
5-10°C.
3. Switch on and put the mixed ingredients
inside the ice cream maker.

MANGO ICE CREAM

Ingredients:
Mango 2 pcs (about 70g)
Pure milk 70 ml
Whipping cream 40 ml
White sugar 20 g
Method:
1. Mash the mango.
2. Stir the light cream until sticky status.
3. Mix the mashed mango, pure milk, light cream
and white sugar. Then store them inside the
cooler and cool it down to 5-10°C.
4. Switch on and put the mixed ingredients inside
the ice cream maker.

BANANA ICE CREAM

Ingredients:
Large ripe banana 1/2pc (about 55g)
Pure milk
Whipping cream
White sugar
Method:
1. Mash the banana.
2. Stir the light cream until sticky status.
3. Mix the mashed banana, pure milk, light cream
and white sugar. Then store them inside the
cooler and cool it down to 5-10°C.
4. Switch on and put the mixed ingredients inside
the ice cream maker.
RAISINS ICE CREAM
Ingredients:
Egg yolk 1/2 pcs
Pure milk 105 ml
Whipping cream 40 ml
White sugar 20 g
Vanilla Powder 5 g
Raisins a few pcs
Method:
1. Warm up the pure milk to 60°C.
2. Stir the egg yolk, vanilla powder and white sugar
until the sugar is melted. Then Mix them with the
warmed milk and warm up the mixture to boiling.
Afterwards cool it down to 5°C.
3. Stir the light cream until sticky status.
4. Mix all the ingredients. Then store them inside
the cooler and cool it down to 5-10°C.
5. Switch on and put the mixed ingredients inside
the ice cream maker.
4
80 ml
40 ml
25 g