Krups G VS2 41 Manual descargar pdf (Pagina 13)

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5) Prepare the previous day and keep

preparations that first need to be

cooked in the refrigerator for at

least 12 hours.

VANILLA ICE CREAM

250 ml full-cream milk (35% fat), 100

g sugar, 2 medium eggs, 450 g liquid

cream (30% fat)

1 teaspoons vanilla essence

1. Heat the milk in a small saucepan

while beating the eggs and sugar

in a jug separately.

2. Slowly pour the hot milk onto the

mixed eggs and sugar while stir-

ring.

3. Pour all the mixture into the sauce-

pan and heat it without boiling but

stirring all the while until it starts

to thicken like smooth custard.

4. Allow to cool at room temperature,

then add the cream and vanilla

essence and mix.

5. Put into the refrigerator for at least

12 hours

Variations:

- Dissolve 2 teaspoons of instant cof-

fee in the hot preparation.

- Replace the vanilla with 2 teaspoons

of mint syrup.

CHOCOLATE ICE CREAM

250 ml full cream milk (35% fat), 100 g

sugar 80 g cocoa powder, 1 medium

egg, 450 g liquid cream (30% fat)

1 teaspoons of vanilla essence.

1. Mix the milk, egg and sugar in a

small saucepan.

2. Gently heat the mixture without

boiling while stirring until it starts

to thicken like smooth custard.

Recipes

3. Sprinkle in the cocoa powder stir-

ring all the while until the mix

becomes even.

4. Allow to cool at room temperature.

5. the cream and vanilla and stir in.

6. Put into the refrigerator for at least

12 hours.

COCONUT ICE CREAM

150 ml full-cream milk (35% fat), 100

g sugar, 2 medium eggs, 450 g liquid

cream (30% fat), 40 g dried coconut,

1/2 teaspoons of vanilla essence.

1. Mix the milk, egg and sugar in a

small saucepan.

2. Gently heat the mixture without

boiling while stirring until it starts

to thicken like smooth custard.

3. Allow to cool at room temperature

and stir in the coconut, cream and

vanilla.

4. Put into the refrigerator for at least

12 hours

RUM AND RAISIN ICE CREAM

120g raisins, 100 ml rum

Pour the rum onto the raisins, cover

and leave to stand all night. 250 ml

full-cream milk (35% fat), 100 g sugar,

2 medium eggs, 450 g liquid cream

(30% fat)

1. Heat the milk in a small saucepan

while beating the eggs and sugar in

a jug separately.

2. Slowly pour the hot milk onto the

mixed eggs and sugar while stirr i n g .

3. Pour all the mixture into the sauce-

pan and heat it without boiling but

stirring all the while until it starts to

thicken like smooth custard.

4. Allow to cool at room temperature.

5. Mix in the cream and put the mix i n

the refrigerator for at least 12 hours.

6. Add the rum-soaked raisins as soon

as the preparation starts to thicken

as you run the appliance.

NOTICE europe 15/09/04 11:44 Page 28

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