Magimix GELATO CHEF 2200 User Manual

Page 17

RASPBERRY AND REDCURRANT ICE CREAM WITH SOFT CHEESE

8 oz (250 g) raspberries - 4 oz (100 g) redcurrants - 3 oz (75 g) sugar - 4 oz (100 g) soft

cheese - 8 fl oz (250 ml) milk.

Gently stew the redcurrants with the sugar and 3 fl oz (75 ml) water. When they are soft

puree both the redcurrants and the raspberries and strain the puree to remove the pips. Put

the cheese in a bowl and gradually beat in the milk. When it has amalgamated stir in the

fruit puree. (Makes up to 1 pint mixture)

PINEAPPLE ICE CREAM

1 x 8 oz (250 g) tin pineapple pieces - 1/2 pint (300 ml) double or single cream - 1 teaspoon

vanilla essence.

Puree the contents of the tin in a liquidiser or food processor. If you like very smooth ice

creams you can then sieve the puree. Stir the puree into the cream, add the vanilla essence

and check to see that sugar is not needed.

(Makes approximately 1 pint of mixture)

LIGHT LEMON ICE CREAM

Grated zest and juice of 3 large lemons - 6 oz (175 g) caster sugar - 2 egg whites - 1/2 pint

(300 ml) double cream.

Put the lemon zest and juice, the sugar and 1/4 pint (150 ml) water into a saucepan and heat

gently, stirring constantly until the sugar has dissolved. Bring to the boil and simmer for

five minutes, or until you have a light syrup. Lightly whisk the egg whites and, whisking all

the time, pour in the still hot syrup. Leave until cold, stir in the cream.

(Makes approximately 1 pint)

PEACH AND SOUR CREAM ICE CREAM

2 large ripe peaches - 3 egg yolks - 4 oz (100g) caster sugar - 1/4 pint (150 ml) milk - 1/4

pint (150 ml) sour cream - Zest and Juice of 1/2 an orange - 2 tablespoons Grand Marnier

or Orange Brandy (optional).

Using the egg yolks, sugar and milk, make a custard as given for the Vanilla Ice Cream and

leave it until it is cold. Peel the peaches and mash them or puree them in a liquidiser or food

processor. Stir the orange juice and zest and, if you are using it, the liqueur into the peach

puree. Beat the soured cream until smooth and stir both it and the custard into the fruit.

(Makes approximately 1 1/2 pints)