OBH Nordica 6616 Manual de Instruções descarregar pdf (Página 38)

Recipe

French Vanilla Ice Cream

Approx 1.5 l nished ice cream:

3 dl milk

2 eggs

100 g sugar

3 dl cream

Seeds from 1 vanilla pod

Cut the vanilla pod lengthwise and scrape out the seeds with a knife. Pour milk,

the vanilla seeds and the vanilla pod in a saucepan and bring to boil. Whip the

eggs and the sugar to a homogeneous dough. Remove the vanilla pod from the

hot milk. Pour the vanilla milk in the egg and sugar mixture in a ne squirt while

whipping/stirring the egg mixture.

Pour the mixture back into a saucepan and heat at low temperature until it

just starts to thicken (same texture as a vanilla sauce). The temperature of the

mixture should not exceed 85 degrees (if so the mixture will curdle). Pour into

a bowl and let it cool (preferably in a water bath). When the mixture has cooled,

add the cream and stir (the cream must not be whipped) and put the bowl in the

refrigerator. Preferably till next day. The mixture should have the temperature of

the refrigerator when poured into the ice cream maker.

Vanilla ice cream with chocolate chips

One part of French vanilla ice cream (see recipe French vanilla ice cream)

100 g nely chopped chocolate

Please note: It is important not to add the chocolate chips until the ice has

reached the wanted texture. Make sure that the chocolate chips are not too big,

as this could make it difcult to mix the ingredients.

Please visit our website www.obhnordica.se if you are looking for more

inspiration.

IMPORTANT: NEVER IMMERSE THE MOTOR PART IN ANY KIND OF

LIQUID!

Disposal of the appliance

Legislation requires that all electrical and electronic equipment shall be

collected for reuse and recycling. Electrical and electronic equipment

marked with the symbol indicating separate collection of such equipment

must be returned to a municipal waste collection point.

6616_CS_UVN_0215.indd 38 2015-02-06 11:00:38

1 2 ... 33 34 35 36 37 38 39 40 41 42

Sem comentários

OBH Nordica 6616 Manual de Instruções Página 38