Melissa 16310199 Gebrauchsanleitung Seite 45

Procedure
Whisk the egg yolks with the sugar and
vanilla sugar.
Add the milk as you keep stirring.
Whip the cream until it foams (not too
firm) and mix with the other ingredients.
Chop the chocolate into 2-4 mm pieces.
These are not added to the mixture
initially.
Then pour the mixture into the bowl while
the paddle is turning. Continue mixing for
around 40 minutes or until the desired
consistency is achieved.
Pour the chocolate into the ice cream
maker after it has been running for ap-
prox. 15-20 minutes.
RASPBERRY ICE CREAM
4 portions
Ingredients
250 g raspberries
100 g sugar
375 ml natural yoghurt
50 ml whipping cream
1 tbsp lemon juice
100 ml quark
Procedure
Rinse the berries and purée with the
sugar and lemon juice.
Add the fruit mixture to the yoghurt, quark
and cream. Mix well.
Then pour the mixture into the bowl while
the paddle is turning. Continue mixing for
around 40 minutes or until the desired
consistency is achieved.
The raspberries may be replaced with
other berries.
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STRAWBERRY ICE CREAM
4 portions
Ingredients
1 egg yolk
100 ml semi-skimmed milk
150 ml whipping cream
70 g icing sugar
10 g vanilla sugar
2 tbsp lemon juice
200 g strawberries
Procedure
Clean the strawberries and mix with the
milk and lemon juice.
Whisk the egg yolks and vanilla sugar
thoroughly.
Whip the cream until it foams (not too
firm) and mix everything thoroughly.
Then pour the mixture into the bowl while
the paddle is turning. Continue mixing for
around 40 minutes or until the desired
consistency is achieved.
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