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Ice-Cream

Vanilla ice cream - Basic recipe

300ml cold milk, 300ml cold cream, 3 egg yolk, 100gr sugar, vanilla bean

Heat milk, cream and the scratched vanilla bean. Mix the egg yolks with sugar, stir in the hot liquid and beat until fluffy. Leave the mixture to cool in the refrigerator. Now, put the cooled mixture into the frozen container and let the ice cream maker work for 30 to 40 minutes.

 

Malaga ice cream

Use the basic recipe for vanilla ice cream and add through the refill opening, while stirring, 50gr raisins which have been soaked with 4 tbsp. rum for 12 hours.

 

Chocolate ice cream

Use the basic recipe for vanilla ice cream and add 80gr cocoa while heating the milk with the cream.

 

Mocha ice cream

Use the recipe for chocolate ice cream and add 2 tsp espresso powder to the milk-cream mixture.

 

Yoghurt ice cream

300gr cold plain yoghurt, 400gr cold cream, 150gr icing sugar, 2 tbsp. lemon juice. Mix yoghurt with icing sugar and lemon juice. Beat the cream and fold in. Fill into the frozen container and let the ice cream maker run work 30 to 40 minutes.

 

Berry ice cream

300gr cold plain yoghurt, 300gr cold mixed berries, 150gr icing sugar. Purée the washed berries and add icing sugar, yoghurt. Fill into the frozen container and let the ice cream maker work for 30 to 40 minutes.

 

Raspberry sorbet

500gr cold raspberries, 125gr icing sugar, 150ml white wine, 2 tbsp. strawberry liqueur. Purée the cold berries with icing sugar and white wine. Fill the mixture into the frozen container and let the ice cream maker work for 30 to 40 minutes. Add the liqueur at the end.

 

Apple sorbet

600ml apple juice, 200gr sugar, 1 tbsp. lemon juice. Boil up the apple juice, sugar and lemon juice. Leave to cool in the refrigerator. Fill the mixture into the frozen container and let the ice cream maker work for 30 to 40 minutes.

 

Pineapple ice cream

150ml cold milk, 200ml cream, 1 vanilla bean, 3 egg yolk, 120gr sugar, 1 can pineapple (600gr). Boil up milk, cream and the scratched vanilla bean. Brew for 10 minutes. Beat egg yolk and sugar until fluffy. Fold the egg mixture into the milk-cream mix. Heat everything to 85°C while stirring constantly. Do not let the mixture boil! Purée the pineapple with some salt and add to the milk-mix. Let the mixture cool down in the refrigerator for about 5 hours. Fill into the ice cream maker and let it work for 20 to 40 minutes.

 

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