Gastroback Mini Gelateria 42901 handleiding

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Gastroback

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Handleiding

4140

VANILLA ICE CREAM

226g whole milk

106g granulated sugar

167g heavy cream, well chilled

1 – 2 teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated

sugar until the sugar is dissolved, approx. 1 – 2 minutes on low speed. Stir in the

heavy cream and vanilla to taste. Turn the appliance on, pour the mixture into the

stainless steel ice cream container and let mix until thickened, approx. 50 – 60 minutes.

BASIC CHOCOLATE ICE CREAM

160g whole milk

76g granulated sugar

160g semi-sweet chocolate, broken into 1.2cm pieces

160g heavy cream, well chilled

½ teaspoon pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (this may be done on

the stovetop or in a microwave). In a blender or food processor fitted with a metal

blade, pulse to process the sugar with the chocolate until the chocolate is very finely

chopped. Add the hot milk, process until well blended and smooth. Transfer to a

medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream

and vanilla to taste. It is suggested to refrigerate the mixture for about 15 minutes

before making the ice cream.

Turn the appliance on, pour the mixture into the stainless steel ice cream container

and let mix until thickened, approx. 30 – 40 minutes.

FRESH STRAWBERRY ICE CREAM

167g fresh ripe strawberries, stemmed and sliced

35g freshly squeezed lemon juice

76g sugar

160g whole milk

160g heavy cream

½ teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 76g granulated

sugar; stir gently and allow to the strawberries to macerate in the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated

sugar until the sugar is dissolved. Stir in the heavy cream plus any accumulated

juices from the strawberries and vanilla. Turn the appliance on, pour the mixture into

the stainless steel ice cream container and let mix until thickened, approx. 30 – 40

minutes. Add the sliced strawberries during the last 5 minutes of mixing.

SORBET

FRESH LEMON SORBET

235g granulated sugar

280g water

80g freshly squeezed lemon juice

1/2 tablespoon finely chopped lemon zest (use a vegetable peeler to remove the

colored part of the citrus rind)

Combine the granulated sugar and water in a medium saucepan and bring to a

boil over medium-high heat. Reduce heat to low and simmer without stirring until

the sugar dissolves, about 3 – 5 minutes. Cool completely. This base syrup can be

made ahead in larger quantities to have on hand. Keep refrigerated until ready to

use. When cool, add the lemon juice and zest; stir to combine. Turn the appliance

on, pour the mixture into the stainless steel ice cream container and let mix until

thickened, approx. 50 – 60 minutes.

FROZEN YOGURT

CHOCOLATE FROZEN YOGURT

160g whole milk

180g bittersweet or semisweet chocolate, chopped

268g low-fat vanilla yogurt

33g granulated sugar

Combine the milk and chocolate in a blender or food processor fitted with a metal

blade and process until well blended and smooth, approx. 15 seconds. Add the

yogurt and sugar; process until smooth, approx. 15 seconds. Turn the appliance on,

pour the mixture into the stainless steel ice cream container and let mix until thickened,

approx. 50 – 60 minutes.

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