Mango Ice Cream; Nut Ice Cream; Kiwi Sorbet - Silvercrest SECM 12 B5 Operating Instructions Manual

Mango ice cream

Ingredients
■ 200 g mango pulp
■ 200 ml/200 g whole milk
■ 200 ml/200 g cream
■ 100 g icing sugar
Preparation
1) Puree the mango.
2) Beat the cream until it is slightly stiff.
3) Mix the pureed mango with the cream, the
milk and the icing sugar.
4) Allow the mixture to cool down in the
refrigerator for approx. 4 hours.
Now you can process the mixture as described in
the instructions.

Nut ice cream

Ingredients
■ 100 g nuts
■ 250 ml/250 g whole milk
■ 200 ml/200 g cream
■ 200 g icing sugar
■ 1 packet of vanilla sugar
■ 1 egg yolk
Preparation
1) Chop the nuts finely.
2) Beat the egg yolks with the vanilla sugar and
icing sugar until you have a lightly-coloured
mass.
3) Beat the cream until it is slightly stiff.
4) Mix the milk, cream and egg yolk mass.
5) Allow the mixture to cool down in the
refrigerator for approx. 4 hours.
6) Add the mixture to the appliance as described
in the section "Making ice cream".
7) Wait approximately 5 minutes and then add
the finely chopped nuts gradually without
switching off the appliance.
8) Wait until the ice cream is ready.
│ GB │ IE
■ 20

Kiwi sorbet

Ingredients
■ approx. 5 kiwis (approx. 390 g pulp)
■ 1 lime
■ 100 g sugar
Preparation
1) Peel the kiwis and remove the stem base.
2) Cut the pulp into small cubes.
3) Sprinkle lime juice over the kiwi pulp.
4) Put the pulp in the refrigerator for 1 hour.
5) Boil the sugar with 100 ml of water until it turns
into syrup. Let the syrup cool down.
6) Combine the pulp and the syrup and purée
the mixture using a blender or a hand mixer.
You can now process the mixture into sorbet as
described in the instructions.
SECM 12 B5