Nemox Gelato Chef 2200 Manual download pdf (Page 16)

FRUIT ICE CREAMS

RICH STRAWBERRY ICE CREAM

This is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the

strawberries but remember to taste the mixture for sweetness before freezing.

1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) caster sugar

- Juice of a lemon.

Mash the strawberries or puree them in a liquidiser or processor. Mix the sugar, cream and

lemon juice into the puree.

(Makes approximately 1 1/4 pints mixture)

STORE CUPBOARD STRAWBERRY ICE CREAM

1 lb (500 g) strawberries, fresh, frozen or tinned - 1 x 14 oz (400 g) can evaporated milk - 4

oz (100 g) icing sugar - Juice of a lemon.

Chill the can of evaporated milk overnight or for several hours. If frozen, defrost the

strawberries then add the lemon juice and mash them or puree them in a liquidiser or food

processor. Beat the chilled milk until thick, stir in the sugar and strawberry puree. (Note:

this ice cream can be made with other fruits, try mangoes or raspberries or lightly stewed

damsons). (Makes approximately 1 1/2 pints mixture)

RASPBERRY AND YOGHURT ICE CREAM

8 oz (250 g) raspberries - 4 oz (100 g) caster sugar – 1/2 pint (300 ml) yoghurt.

You can use frozen raspberries, but defrost them. Mash the raspberries or puree them in a

liquidiser or food processor and if you like a smooth ice cream sieve out the pips. Mix the

sugar and yoghurt into the puree.

(Makes 3/4 to one pint mixture)

BLACKCURRANT ICE CREAM

1 lb (500 g) blackcurrants - 5 oz (150 g) sugar - 1 pint (600 ml) whipping or double cream

4 tablespoons Crème de Cassis (optional).

Put the picked over and washed fruit in a saucepan with the sugar and three or four

tablespoons of water. Set the pan over a low heat and gently stew the blackcurrants until

they are soft. Puree them, (this is easiest in a liquidiser or food processor) then sieve out the

pips and leave until cold. Stir in the cream, and if you are using it, crème de cassis. (Makes

up to 1 1/2 pints of mixture)

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Nemox Gelato Chef 2200 Manual Page 16