Magimix GELATO CHEF 2200 - Manual (Page 17)

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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)