Magimix GELATO CHEF 2200 - Manual (Page 16)

14
FRUIT ICE CREAMS
RICH STRAWBERRY ICE CREAM
This is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the
strawberries but remember to taste the mixture for sweetness before freezing.
1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) caster sugar
- Juice of a lemon.
Mash the strawberries or puree them in a liquidiser or processor. Mix the sugar, cream and
lemon juice into the puree.
(Makes approximately 1 1/4 pints mixture)
STORE CUPBOARD STRAWBERRY ICE CREAM
1 lb (500 g) strawberries, fresh, frozen or tinned - 1 x 14 oz (400 g) can evaporated milk - 4
oz (100 g) icing sugar - Juice of a lemon.
Chill the can of evaporated milk overnight or for several hours. If frozen, defrost the
strawberries then add the lemon juice and mash them or puree them in a liquidiser or food
processor. Beat the chilled milk until thick, stir in the sugar and strawberry puree. (Note:
this ice cream can be made with other fruits, try mangoes or raspberries or lightly stewed
damsons). (Makes approximately 1 1/2 pints mixture)
RASPBERRY AND YOGHURT ICE CREAM
8 oz (250 g) raspberries - 4 oz (100 g) caster sugar – 1/2 pint (300 ml) yoghurt.
You can use frozen raspberries, but defrost them. Mash the raspberries or puree them in a
liquidiser or food processor and if you like a smooth ice cream sieve out the pips. Mix the
sugar and yoghurt into the puree.
(Makes 3/4 to one pint mixture)
BLACKCURRANT ICE CREAM
1 lb (500 g) blackcurrants - 5 oz (150 g) sugar - 1 pint (600 ml) whipping or double cream
4 tablespoons Crème de Cassis (optional).
Put the picked over and washed fruit in a saucepan with the sugar and three or four
tablespoons of water. Set the pan over a low heat and gently stew the blackcurrants until
they are soft. Puree them, (this is easiest in a liquidiser or food processor) then sieve out the
pips and leave until cold. Stir in the cream, and if you are using it, crème de cassis. (Makes
up to 1 1/2 pints of mixture)