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Beschikbare talen
Beschikbare talen
DE
Iced tomato cream
(As an appetiser or intermediate course on
EN
hot days)
200 ml tomato juice, 200 ml tomato
FR
puree (finished product), 300 g sour
NL
cream, 150 g sweet cream, ¾ TBSP
salt, 3 pinches stevia, 3 TBSP lemon
IT
juice, ¾ TBSP finely chopped pars-
ley, ¾ TBSP chopped chives, 1,5 en-
ES
velopes of gelatine that dissolves in
PL
cold liquids, black pepper and Tobas-
co sauce to taste
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Tip: You can also add between 1 TBSP
and 2 TBSP of balsamic vinegar (de-
pending on the prepared quantity)
and finely chopped basil leaves. In
this case leave out the Tabasco sauce,
parsley and chives.
Cucumber ice cream
1,5 cucumbers, 3 TBSP lemon juice,
1,5 TBSP sunflower oil, 1,5 TBSP ol-
ive oil, 1,5 envelopes "Dill" spice
blend for cucumber salad (or 3 TBSP
finely chopped dill), 4,5 g stevia,
1,5 envelopes of gelatine that dis-
solves in cold liquids, 3 egg whites,
salt and pepper to taste
Peel cucumbers and cut them in half,
scoop out the seeds, cut in large piec-
es and put them in a high bowl. Puree
with the hand mixer. Add all the oth-
er ingredients, except the egg whites,
38 von 112
and mix. Add a pinch of salt to the egg
whites and beat until creamy, then
fold into the cucumber puree with a
whisk. Pour into the ice cream maker
and freeze for 30 to 40 minutes.
Buttermilk ice cream
400 ml
buttermilk,
200 ml cream, 4 egg yolks, 20 g ste-
via, 1 TBSP lemon zest
Preparation variant 1
Only select this variant if you are sure
you are using very fresh eggs.
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Preparation variant 2
Beat egg yolks and stevia in a double
boiler until creamy. Bring milk and
cream to boil and stir it into the
egg yolk/stevia mixture and let cool.
Ideally prepare this mixture on the
day before. When the egg yolk/stevia
mixture (with the added milk and
cream) has completely cooled, mix
in the buttermilk (do not add the
buttermilk before the mixture has
cooled, otherwise the buttermilk will
curdle). Pour into the ice cream maker
and freeze for approx. 40 minutes.
Strawberry ice cream
375 g
strawberries,
150 ml milk, 150 ml cream, 1,5 TBSP
lemon juice
200 ml
milk,
15 g
stevia,
Stand 25.1.2021
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