Philips HR2305 User Manual
HR2305
HR2304
EN Recipe book for
Ice Cream Maker 3
DA Opskriftsbog til ismaskine 19
FI Jäätelökone resepti 35
NO Iskrem resept bok 51
SV Receptbok till glassmaskin 67
Table of contents
1 Introduction 4
1.0.1 Ingredients and utensils 4
2 Ingredients 4
2.0.1 Eggs 4
2.0.2 Milk/yogurt/cream cheese 4
2.0.3 Cream 4
2.0.4 Sugar 5
2.0.5 Fruit 5
2.0.6 Alcohol 5
2.0.7 Syrup 5
2.0.8 Preparation time 5
3 Storing ice cream 6
3.0.1 In the ice cream maker 6
3.0.2 In the freezer 6
3.0.3 Storage time 6
4 Serving and decoration 6
5 Sauces 7
5.0.1 Hot sauces 7
5.0.2 Cherry sauce 7
5.0.3 Chocolate sauce 7
5.0.4 Cold fruit sauce 7
5.0.5 Fruit puree 7
6 Children’s party 8
7 Recipes 8
7.0.1 Basic ice cream 8
7.0.2 Coupe Dame Blanche 8
7.0.3 Strawberry ice cream 8
7.0.4 Coupe Ambrosia 9
7.0.5 Banana ice cream 9
7.0.6 Coupe Melanie 9
7.0.7 Fruit yogurt ice cream 9
7.0.8 Ice cream soda 9
7.0.9 Mango ice cream 10
7.0.10 Tropical Night coupe 10
7.0.11 Vanilla ice cream 10
7.0.12 Monta Rosa 10
7.0.13 Chocolate ice cream 10
7.0.14 Coupe Jacquot 10
7.0.15 Coffee ice cream 11
7.0.16 Don Paulo 11
7.0.17 Ginger ice cream with honey 12
7.0.18 Coupe Mikado 12
7.0.19 Cream cheese ice cream 12
7.0.20 Coupe Moon Fever 13
7.0.21 Lemon sorbet 13
7.0.22 Yellow Light 13
7.0.23 Tropical sorbet 13
7.0.24 Coupe Green Delight 13
7.0.25 Pineapple sorbet 14
7.0.26 Coupe Coppa Cabana 14
7.0.27 Strawberr y ice cream mousse 14
7.0.28 Coupe Margit 14
7.0.29 Cherry ice cream mousse 15
7.0.30 Montanara 15
7.0.31 Ice cream bavarois 15
7.0.32 Coupe Helene 15
7.0.33 Pear and apricot ice cream 16
7.0.34 Children’s Carnival 16
7.0.35 Pineapple ice cream pudding 16
7.0.36 Ice cream cake Caprice 16
7.0.37 Sugar-free strawberry ice cream 17
7.0.38 Dama Rosabianca 17
7.0.39 Sugar-free ice cream 17
EN GLIS H
3
4
1 Introduction
Ice cream, sorbets, ice cream mousse and
ice cream pudding: ice cream comes in many
forms and avours. There is an ice cream for
every taste and occasion. This ice cream maker
enables you to make your own ice cream
with the freshest ingredients and without any
colouring agents or preservatives. Together with
the user manual, this recipe booklet offers you a
reliable and useful guide for the preparation of
ice cream. Read the user manual carefully before
you start. This booklet contains a wide range of
recipes and many photographs and suggestions.
We have also included sugar-free recipes for
diabetics. Use this booklet to discover how easy
it is to prepare the most delicious ice cream at
home with your ice cream maker.
1.0.1 Ingredients and utensils
Make sure you have all ingredients and utensils
close at hand when you start to make ice cream.
It is important that the ice cream maker and the
utensils are clean and dry to prevent bacteria in
the ice cream. To prepare ice cream, you need
a blender, a food processor or a mixer and a
nylon sieve or strainer. You get the best results
if you follow the recipes in this booklet. If you
want to use a recipe from another source, look
for a similar recipe in this booklet and use the
quantities in that recipe.
2 Ingredients
2.0.1 Eggs
The recipes are based on eggs weighing 55-60
grams/2.2-2.4oz (class 4).
Egg yolks improve the texture of ice cream and
give it a richer and smoother taste.
Egg whites directly from the refrigerator are
hard to process. Therefore, take eggs out of the
refrigerator several hours before use.
Most creamy ice creams made with egg yolk are
prepared without cooking the ingredients. If you
have doubts about the freshness of the eggs,
you can cook the ingredients as described under
vanilla ice cream. Do not overcook the mixture
to prevent it from curdling.
If the mixture curdles, use a blender, a food
processor or a mixer with blender bar to
smoothen it. Mix the mixture for approximately
30 seconds. You can also add 100ml (3.3.oz)
cold cream to cool the mixture. Use a mixer
or whisk to beat the mixture while you add the
cold cream.
E Tip:
Some recipes only require egg yolks. The
remaining egg whites can for instance be used
to make a Siberian omelette or meringues.
Most cookery books suggest suitable recipes.
2.0.2 Milk/yogurt/cream cheese
You can use both pasteurised and sterilised milk.
The choice of whole milk or low-fat milk is a
matter of personal taste. Ice cream will taste
creamier if you use milk with a higher fat content.
If you want to make ice cream with yogurt or
cream cheese, do not cook these ingredients.
Add the yogurt or cream cheese after the
mixture has cooled down.
2.0.3 Cream
Always use chilled cream. If the recipe calls
for ‘whipped cream’, stop whipping when you
have obtained a yogurt-like consistency. This
makes it easier to mix the cream with the other
ingredients. When the room temperature is high,
we advise you to chill the beaters and the bowl
in the fridge before you start to whip the cream.
The fat content of the cream inuences the
consistency of the ice cream. Use of cream with
a higher fat content results in creamier and
richer ice cream.
2.0.4 Sugar
Use caster sugar, as it dissolves more easily.You
can also use icing sugar, brown sugar or honey.
Grind coarse granulated sugar in a blender or
food processor before use. A too low sugar
content has an adverse effect on the texture and
consistency of the ice cream.
If you add too much sugar, it takes longer for the
ice cream to set to the desired consistency. You
can also replace part of the sugar by dextrose
(grape sugar). If the recipe requires 100g
(4oz) sugar, you can use 75g (3oz) sugar and 25g
(1oz) grape sugar instead. Grape sugar prevents
crystallisation of the sugar, especially in sorbets.
2.0.5 Fruit
Fresh fruit makes the tastiest ice cream and is
also nutritious. Fruit from a jar or a tin is also
suitable. However, in that case make sure the
fruit is well-drained before you puree it. Also
reduce the amount of sugar by 25g, depending
on the type of fruit and your own taste. Summer
fruits are easy to freeze (e.g. strawberries,
raspberries and peaches), so fruit ice cream can
be made from fresh fruit all year round. Frozen
fruit can be stored for about 8 to 9 months in a
freezer or a *** or **** freezing compartment
in the refrigerator.
Uncooked fruits that have been pureed
discolour easily. To prevent this, sprinkle apples,
bananas, pears and plums with some lemon
juice before you puree them. If you want to add
pieces of fruit to the ice cream mixture, sprinkle
them with some sugar to prevent ice crystals
from forming inside the fruit pieces during the
freezing process.
2.0.6 Alcohol
Ice cream mixtures that contain alcohol must be
processed longer, as this ice cream takes longer
to freeze than ice cream without alcohol. Unless
the recipe says otherwise, add the alcohol to the
mixture in the ice cream maker 5-10 minutes
before the ice cream is ready.
2.0.7 Syrup
To make approx. 300ml (10.oz) syrup, you need:
1 stainless steel pan
•
1 wooden spoon
•
200ml (6.6.oz) water and
•
200g (7oz) caster sugar
•
To make 450ml (15.oz) syrup use:
275ml (9.2.oz) milk
•
275g (9.8oz) caster sugar
•
Put water and sugar in a pan and mix together
with a wooden spoon. Dissolve the sugar
at moderate heat while stirring. Skim off any
froth that forms on the surface. Boil the sugar
mixture for about 1 minute.Take the pan off the
heat and let the syrup cool. If you make sorbets
frequently, you can prepare syrup in advance
and keep it in a tightly sealed bottle in the
refrigerator.
2.0.8 Preparation time
The recipes state the average preparation time.
The actual preparation time may vary, depending
on:
the initial temperature of the ice cream
•
mixture
the room temperature
•
the temperature of the cooling disc (keep it in
•
the freezer for 18-24 hours).
The preparation time is longer when the
temperature of the mixture and/or the
room temperature is higher. You get the best
results when you cool the mixture in the
refrigerator before you pour it into the ice
cream maker. The preparation time also depends
on the quantities and the ingredients used in the
recipe. Ice cream that increases greatly in volume,
such as strawberry or cherry ice cream mousse,
or ice cream that contains a large proportion of
cream requires a longer preparation time than
fruit ice cream and sorbet. Do not exceed the
quantities in the recipes. If you do, your ice cream
becomes less compact.
EN GLIS H
5
6
3 Storing ice cream
3.0.1 In the ice cream maker
When the ice cream is ready, you can leave it
in the ice cream maker for approximately 10
minutes.
3.0.2 In the freezer
Ice cream has a long storage life. However, a
lengthy period in the freezer has a negative effect
on its taste and quality. After 1 to 2 weeks, the
texture of ice cream deteriorates and the fresh
taste is lost. Ice cream is at its best when fresh,
therefore it is best to prepare it shortly before
consumption.
If you want to store the ice cream in the freezer,
keep in mind the following:
Store the ice cream in a clean, tightly sealed
•
container.
The storage temperature must be at least
•
-18ºC.
Put the date of preparation and the type of
•
ice cream on the container.
Do not refreeze defrosted ice cream.
•
Take ice cream out of the freezer at least 30
minutes before consumption and place it in the
refrigerator. At room temperature, ice cream is
ready for consumption in 10 to 15 minutes.
Sorbet defrosts more rapidly than ice cream.
Therefore, defrost sorbet in the refrigerator for
not more than 15-20 minutes.
3.0.3 Storage time
Ice cream made of uncooked ingredients:
Approx. 1 week
•
Sorbet:
1 to 2 weeks
•
Ice cream made of semi-cooked ingredients:
Approx. 2 weeks
•
4 Serving and
decoration
The recipes serve approximately 4-6 persons,
•
depending on the presentation and the type
of ice cream.
You can serve ice cream in metal or glass
•
coupes, in metal, glass or crystal bowls or on
dessert plates. Depending on the type of ice
cream, you can also use halved and hollowedout fruit, such as melon, pineapple, orange
lemon or grapefruit.
We advise you to chill the coupes, bowls or
•
hollowed-out fruit in the freezer compartment
or freezer just before serving. If you do this,
the ice cream will melt less rapidly when
served.
Some types of ice cream, such as plain ice
•
cream, coffee ice cream and chocolate ice
cream, are less dense than other types. Take
these types of ice cream out of the ice cream
maker and chill them in the freezer 30 minutes
before serving.
You can make ice cream balls with a special
•
ice cream scoop. The ice cream scoop must
be scrupulously clean. Dip the scoop in water
before scooping out the ice cream to ensure
you get smooth ice cream balls. If you want
to present the ice cream in a coupe, put the
ice cream balls in the freezer for 30 minutes
before serving. This prevents them from
melting during the decoration process.
Ice cream also lends itself well to combinations
•
with pastry, such as proteroles, cake,
meringues or crêpes.
Decorate the ice cream with, for example,
•
whipped cream, beaten egg white, crème
fraîche, custard or sauces.
Mix the whipped cream or crème fraîche with
•
some nely chopped nuts before serving.
Take more fruit than indicated by the recipe
•
and use the remaining fruit to decorate the ice
cream. You can also use candied fruits, cocktail
cherries or soaked raisins.The taste of the fruit
is enhanced if you soak it in liqueur.The ice
cream can also be combined with a suitable
liqueur.
Ice cream can also be decorated with, for
•
example, chocolate leaves, grated chocolate,
nougat, bonbons, shredded coconut or
chopped nuts (walnuts, hazelnuts, slivered
almonds, pistachio nuts).
Ice cream will look even more festive if you
•
decorate it with one or more wafers, biscuits,
macaroons or wafer rolls.
5 Sauces
Sauces and syrup add a nice touch to ice cream.
There are many different varieties: sweet sauces,
fruit sauces and fruit syrup.
Many types of ready-to-use sauces are
obtainable from your local supermarket.
However, just as with the ice cream, homemade sauces are tastier. Sauces can easily be
prepared a few days in advance and stored in
the refrigerator or freezer.
5.0.1 Hot sauces
If you want to serve a hot sauce, heat it up
slowly. It is best to chill the ice cream thoroughly
in the freezer before you pour the hot sauce
over the top.
The sauces described below can also be served
cold. Serve the hot sauce either separately as an
accompaniment to the ice cream, or pour it over
the ice cream just before serving.
5.0.2 Cherry sauce
Put the juice of one tin of stoned cherries in a
pan, together with the grated peel of one orange
and one lemon. Let the mixture simmer over a
low heat for 10 minutes. Strain the mixture.
Pour half a tablespoon of lemon juice and one
teaspoon of orange juice through a sieve into
a bowl and mix one teaspoon of corn our or
potato our with the juice. Pour this mixture
into the hot cherry juice, while stirring constantly.
Let the mixture boil for 1 minute. Add sugar to
taste and a tablespoon of kirsch (cherry brandy),
if desired. Add the cherries to the sauce just
before serving.
5.0.3 Chocolate sauce
Break or cut 125g (4.5oz) plain chocolate
into pieces. Melt it bain-marie in a bowl over
200ml (6.6.oz) of boiling water. Let the molten
chocolate simmer for 20 minutes.
Add 1.5 teaspoon vanilla sugar, 2 tablespoons
whipping cream and a knob of butter. Stir the
sauce until smooth. Pour the hot sauce over the
ice cream just before serving.
You can prepare this sauce in advance and store
it in a tightly sealed container in the refrigerator
for a few days. Heat the sauce over lightly
simmering water before serving.
5.0.4 Cold fruit sauce
This recipe is for fresh fruit, but you can also use
frozen fruit or fruit from a tin or jar.
If you use fresh fruit, add sugar at a ratio of
50-75g (2-3oz) sugar to 200g (7oz) of fruit. The
quantity of sugar depends on the type of fruit
that is used.
Push the fruit through a nylon sieve to remove
the pips. Cool the fruit sauce before serving. Do
not refreeze fruit sauces made from frozen fruit.
You can, however, freeze fruit sauces made from
fresh fruit.
5.0.5 Fruit puree
You can prepare a fruit puree in the following
manner:
Wash fresh fruit and remove the pips or
•
stones (some fruits have to be peeled rst).
Add sugar to taste and cook the fruit until soft.
•
Put the puree in a sieve or strainer to
•
remove pips, if any.
E Tip:
You can also make the puree from tinned or
jarred fruit. In that case, use as little of the fruit
juice as possible and add no or very little sugar.
EN GLIS H
7
8
6 Children’s party
Use bright, cheerful colours to decorate
children’s ice cream. Choose avours that
children love.
For decoration, use whipped cream or ready-toserve vanilla custard, chocolate custard or fruit
yogurt.
Decorate the ice cream with chocolate sprinkles,
hundreds-and-thousands, sugar owers, wafers
or small chocolates.
Below are some tasty serving suggestions:
1 Banana or vanilla ice cream with chocolate
custard
2 Chocolate ice cream with chopped nuts
3 Strawberry ice cream with marshmallows
4 Vanilla ice cream on a slice of cake served
with fruit sauce.
5 Crêpes lled with fruit ice cream and sprinkled
with icing sugar
7 Recipes
7.0.1 Basic ice cream
Ingredients:
3 egg yolks
•
100g (4oz) caster sugar
•
10g (0.4oz) vanilla sugar
•
250ml (8.3.oz) whole milk
•
200ml (6.6.oz) whipping cream
•
Beat the egg yolks, sugar and vanilla sugar until
•
frothy. Add the milk while stirring constantly.
Whip the cream until almost stiff. Combine
•
the whipped cream with the other ingredients.
Make sure that all ingredients are thoroughly
mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 40-50 minutes.
E Tips:
You can combine the basic ice cream with:
40g (1.6oz) chopped walnuts, hazelnuts or
•
peanuts
40g (1.6oz) chopped candied fruit
•
40g (1.6oz) coarsely chopped chocolate
•
8g (0.3oz) cinnamon
•
If you want to add ingredients, add them to the
mixture halfway through the preparation time.
However, cinnamon can already be mixed with
the egg yolks.
7.0.2 Coupe Dame Blanche
(serves 4-5 persons)
Basic ice cream
•
4-5 coupes
•
4-5 wafers
•
hot chocolate sauce (see chapter ‘Sauces’)
•
Use an ice cream scoop to create ice cream
•
balls and put 2 or 3 balls in each coupe. Pour
equal quantities of the hot chocolate sauce
over the ice cream. Serve immediately.
7.0.3 Strawberry ice cream
200g (7oz) fresh strawberries
•
90g (3.6oz) caster sugar
•
1 egg yolk
•
1 tbsp lemon juice
•
225ml (7.5.oz) whole milk
•
100ml (3.3.oz) whipping cream
•
Wash the strawberries. Puree them together
•
with the lemon juice, the milk, the sugar and
the egg yolk. Combine the strawberry mixture
with the cream. Make sure that all ingredients
are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 35-45 minutes.
E Tip:
Instead of strawberries, you can also use 200g
(7oz) fresh blueberries, bilberries, raspberries
or blackberries.
7.0.4 Coupe Ambrosia
(serves 4-6 persons)
Strawberry ice cream
•
4-6 coupes
•
Some whole raspberries (stems attached)
•
and/or raspberries, blackberries etc.
40-60ml (1.3-2.oz) strawberry syrup, mixed
•
with 2-3 tbsps Cointreau or other orange
liqueur
Some fresh mint leaves
•
125ml (4.2.oz) whipped cream
•
4-6 wafers
•
Put the ice cream in the coupes and pour
•
the Cointreau over the ice cream. Put the
whipped cream on top of the ice cream.
Garnish with the fruit, wafers and mint leaves.
7.0.5 Banana ice cream
250g (9oz) ripe bananas
•
100g (4oz) caster sugar
•
1.5 tbsp lemon juice
•
75ml (2.5.oz) whipping cream
•
250ml (8.3.oz) whole milk
•
Puree the bananas together with the sugar
•
and lemon juice. Mix the banana puree
thoroughly with the cream and the milk.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 40-50 minutes.
7.0.6 Coupe Melanie
(serves 4-5 persons)
Banana ice cream
•
4-6 coupes
•
1 large sliced banana
•
40-60ml (1.3-2.oz) eggnog
•
4 tbsps banana liqueur
•
4-6 walnut halves
•
2 sliced kiwi fruits
•
8 stoned dates
•
125ml (4.2.oz) partially whipped cream, to be
•
served separately
Put all ingredients in the coupes according to
•
your own imagination.
7.0.7 Fruit yogurt ice cream
250g (9oz) fresh fruit (e.g. bilberries,
•
raspberries, strawberries)
100g (4oz) caster sugar
•
50ml (1.6.oz) cream
•
375ml (12.5oz) yogurt
•
1 tbsp lemon juice
•
Wash the fruit. Puree the fruit with the sugar
•
and lemon juice. Add the fruit mixture to
the yogurt and cream. Make sure that all
ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
The photo shows how you can serve this ice
cream.
Preparation time: 35-45 minutes.
7.0.8 Ice cream soda
(serves 4-6 persons)
4-6 scoops of fruit yogurt ice cream
•
4-6 tall glasses
•
50g (2oz) strawberries and 50g (2oz)
•
raspberries, pureed with 1 tbsp icing sugar
4-6 halved lemon or orange slices
•
4-6 straws
•
EN GLIS H
9
10
125ml (4.2.oz) whipped cream
•
zzy lemonade
•
Put the fruit puree in the glasses and put the
•
ice cream on top. Pour the lemonade over
the ice cream. Garnish with lemon or orange
slices. Put the whipped cream on top and
insert the straw.
7.0.9 Mango ice cream
300g (10.7oz) ripe mangos, peeled and stoned
•
90g (3.6oz) caster sugar
•
2 tbsps honey
•
2 tbsps lemon juice
•
50ml (1.6.oz) whipping cream
•
200ml (6.6.oz) whole milk
•
1 egg yolk
•
Puree the mango together with the lemon
•
juice, sugar, honey, milk and egg yolk. Stir in
the cream. Make sure that all ingredients are
thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 35-45 minutes.
E Tip:
Instead of mangos, you can also use 300g
(10.7oz) peeled and stoned apricots or
peaches.
7.0.10 Tropical Night coupe
(serves 4-5 persons)
Mango ice cream
•
4-5 coupes
•
4 tbsps orange liqueur or passion fruit liqueur
•
2 large sliced bananas
•
4-5 orange slices, cut in half
•
2-4 tbsps shredded coconut
•
4-5 green cocktail cherries
•
125ml (4.2 .oz) partially whipped,
•
unsweetened crème fraîche
4-5 wafers
•
Put all ingredients in the coupes according to
•
your own imagination.
7.0.11 Vanilla ice cream
(serves 4-5 persons)
2 egg yolks
•
1 egg
•
125g (4.5oz) caster sugar
•
5g (0.2oz) vanilla sugar
•
400ml (13.3.oz) whole milk
•
150ml (5.oz) whipping cream
•
5g (0.2oz) corn our
•
Put egg yolks, caster sugar, vanilla sugar
•
and corn our into a bowl. Beat with the
mixer until the egg yolks are almost white.
Gently heat the milk. Add the heated milk
•
gradually to the egg mixture, while beating
with the mixer. When the ingredients are
thoroughly mixed, pour the mixture into a pan.
Heat the mixture over moderate heat for
•
1-2 minutes, while stirring constantly. Make
sure the mixture does not boil. If the mixture
curdles, mix the ingredients for half a minute
with the mixer or in a blender or food
processor.
Let the mixture cool to refrigerator
•
temperature. Then gently fold the cream
through the mixture. Switch on the ice cream
maker and pour the mixture into the cooling
bowl.
Preparation time: 35-45 minutes.
7.0.12 Monta Rosa
(serves 4-6 persons)
Vanilla ice cream
•
hot cherry sauce (see chapter ‘Sauces’)
•
4-6 coupes
•
Pour the hot cherry sauce over the ice cream
•
just before serving.
7.0.13 Chocolate ice cream
2 egg yolks
•
100g (4oz) icing sugar
•
250ml (8.3.oz) whole milk
•
200ml (6.6.oz) whipping cream
•
15g (0.6oz) cocoa
•
1 tsp instant coffee
•
Beat the egg yolks with sugar, cocoa, instant
•
coffee and 50ml (1.6.oz) milk until the cocoa
has dissolved. Add the rest of the milk and stir
thoroughly.
Beat the whipping cream until almost stiff. Add
•
the cocoa mixture to the whipped cream.
Make sure that all ingredients are thoroughly
mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 35-45 minutes.
E Tip:
You can add 40g (1.6oz) coarsely chopped
roasted hazelnuts or almonds to the chocolate
ice cream. Add the chopped nuts halfway
through the preparation time.
7.0.14 Coupe Jacquot
(serves 4-5 persons)
Chocolate ice cream
•
4-5 dessert plates
•
4-5 large proteroles
•
4-5 tbsps chocolate sauce (see chapter
•
‘Sauces’), mixed with 2-3 tbsps coffee liqueur
150ml (5.5.oz) whipped cream
•
4-5 walnut halves
•
Some fresh mint leaves
•
Put all ingredients on the plates according to
•
your own imagination.
7.0.15 Coffee ice cream
3 egg yolks
•
100g (4oz) icing sugar
•
250ml (8.3.oz) whole milk
•
200ml (6.6.oz) whipping cream
•
6g (0.24oz) instant coffee
•
5g (0.2oz) vanilla sugar
•
Dissolve the coffee in 1 tablespoon hot water
•
and let it cool. Beat the egg yolk with the sugar
and the vanilla sugar, the dissolved coffee and
the milk.
Whip the cream until it is almost stiff.
•
Combine the coffee mixture with the whipped
cream. Make sure that all ingredients are
thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 35-45 minutes.
E Tip:
You can add 40g (1.6oz) chopped white,
butterscotch or plain chocolate to the coffee
ice cream. Add the chopped chocolate halfway
through the preparation time.
EN GLIS H
11
12
7.0.16 Don Paulo
(serves 4-5 persons)
Coffee ice cream
•
4-5 puff pastry cases
•
4-10 chestnuts, soaked in cognac and cut into
•
slices
4-5 macaroons
•
125ml (4.2.oz) whipped cream
•
4-5 red cocktail cherries
•
Some mint leaves
•
Put the coffee ice cream in the pastry cases.
•
Add the chestnut slices and macaroons
and whipped cream according to your own
imagination. Garnish with the cocktail cherries
and mint leaves.
7.0.17 Ginger ice cream with honey
70g (2.8oz) caster sugar
•
1.5 tbsp ginger syrup
•
1 tbsp honey
•
35g (1.4oz) chopped ginger
•
300ml (10.oz) whole milk
•
200ml (6.6.oz) whipping cream
•
3 egg yolks
•
1 tsp corn our
•
Put the egg yolks, sugar and the corn our in
•
a bowl. Beat with a mixer until the egg yolks
are almost white. Gently heat the milk.Then
add the milk gradually to the egg yolk mixture.
When the ingredients are thoroughly mixed,
pour the mixture into a pan. Heat it over
moderate heat for about 2 minutes while
stirring constantly. Do not let the mixture
reach boiling point.
Cool the mixture to refrigerator temperature.
•
Combine the cooled mixture with the
chopped ginger, the ginger syrup, the honey
and the cream. Make sure that all ingredients
are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 40-50 minutes.
7.0.18 Coupe Mikado
(serves 4-5 persons)
Ginger ice cream with honey, 4-5 coupes
•
40g (1.6oz) soaked raisins mixed with 4 tbsps
•
rum
2 tbsps ginger syrup and 1 tbsp chopped
•
ginger
4-5 parasols
•
4-5 wafers
•
125ml (4.2.oz) whipped cream
•
Put the ice cream in the coupes. Add the
•
other ingredients according to your own
imagination.
7.0.19 Cream cheese ice cream
350g (12.5 oz) cream cheese
•
200ml (6.6.oz) milk
•
125g (5oz) caster sugar
•
150ml (5.5 .oz) whipping cream
•
15g (0.5oz) vanilla sugar
•
Whip the cream with sugar and vanilla sugar
•
until almost stiff. Combine cream cheese and
milk. Mix the cream cheese mixture with the
whipped cream. Make sure that all ingredients
are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 30-40 minutes.
E Tip:
You can mix the cream cheese ice cream with,
for example, 50g (2oz) soaked raisins or 50g
(2oz) peach or apricot pieces.
7.0.20 Coupe Moon Fever
(serves 4-6 persons)
Cream cheese ice cream
•
4-6 coupes
•
2-3 pureed kiwi fruits
•
150g (5.3oz) raspberries, blackberries or
•
strawberries
125ml (4.2.oz) whipped cream
•
mint leaves
•
4-6 ice cream wafers
•
Put the ice cream in the coupes. Add the
•
other ingredients according to your own
imagination.
7.0.21 Lemon sorbet
(serves 4-6 persons)
Juice of ½ orange
•
250ml (8.3.oz) fresh lemon juice
•
450ml (15.oz) syrup (see chapter
•
‘Ingredients’)
1 egg white
•
Stir lemon and orange juice into the syrup and
•
mix thoroughly. Beat the egg white until almost
stiff and stir in the mixture. Make sure that
all ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 25-35 minutes.
7.0.22 Yellow Light
(serves 4-6 persons)
Lemon sorbet
•
4-6 tall wine glasses
•
3 sliced lemons
•
3 cocktail cherries
•
some fresh mint leaves
•
approx. 1 bottle of sparkling white wine
•
Put the ice cream in the glasses. Add the wine
•
and garnish with the lemon slices, cocktail
cherries and mint leaves.
7.0.23 Tropical sorbet
200g (7oz) fresh peeled kiwi fruit
•
100g (4oz) fresh peeled and stoned mango
•
150g (5.3oz) fresh peeled pineapple
•
300ml (10.oz) syrup (see chapter
•
‘Ingredients’)
juice of 1 lemon
•
150ml (5.oz) cold water
•
1 egg white
•
Puree the fruit together with the lemon juice
•
and the syrup. Beat the egg white until almost
stiff. Then stir in the fruit and the cold water.
Make sure that all ingredients are thoroughly
mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 25-35 minutes.
7.0.24 Coupe Green Delight
(serves 6 persons)
Tropical sorbet
•
6 coupes
•
EN GLIS H
13
14
2-4 tbsps green orange liqueur or kiwi liqueur
•
2 sliced kiwi fruits
•
1 sliced lemon
•
12 red cocktail cherries
•
Some mint leaves
•
125ml (4.2.oz) whipped cream
•
Put the sorbet in the coupes. Add the orange
•
or kiwi liqueur and garnish with the slices of
lemon and kiwi, the cocktail cherries and the
mint leaves.
7.0.25 Pineapple sorbet
225g (8oz) fresh pineapple
•
300ml (10.oz) syrup (see chapter
•
‘Ingredients’)
1 tbsp lemon juice
•
1 egg white
•
100ml (3.3.oz) cold water
•
Peel the pineapple and remove the hard core
•
and the eyes. Puree the pineapple, together
with the syrup and the lemon juice. Beat the
egg white until almost stiff. Then stir in the
pineapple mixture. Add the cold water.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 40-50 minutes.
7.0.26 Coupe Coppa Cabana
(serves 6 persons)
125g (4.5 oz) washed strawberries, pureed
•
and mixed with 2 tbsps whipping cream
1 sliced star fruit
•
2 tbsps soaked raisins
•
2 tbsps grated chocolate
•
125ml (4.2.oz) whipped cream
•
Some fresh mint leaves
•
6 wafers
•
Put the ice cream in the coupes. Add the
•
other ingredients according to your own
imagination.
7.0.27 Strawberry ice cream mousse
500g (17.6oz) strawberries
•
300ml (10.oz) syrup (see chapter
•
‘Ingredients’)
juice of 1 lemon
•
2 egg whites
•
50ml (1.6.oz) whipping cream
•
Wash the strawberries. Puree them together
•
with the lemon juice and the syrup. Beat the
egg whites until almost stiff. Stir the strawberry
mixture into the beaten egg whites and
then pour in the cream. Make sure that all
ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 45-55 minutes.
7.0.28 Coupe Margit
(serves 6 persons)
Strawberry ice cream mousse
•
6 coupes
•
6 large washed and sliced strawberries
•
3 tbsps passion fruit syrup
•
3 tbsps strawberry liqueur
•
125ml (4.2 .oz) whipped cream
•
6 mint leaves
•
6 wafers
•
Put the ice cream mousse in the coupes. Pour
•
the syrup and the liqueur over the ice cream
mousse. Add the other ingredients according
to your own imagination.
7.0.29 Cherry ice cream mousse
550g (19.6oz) stoned cherries
•
300ml (10.oz) syrup (see chapter
•
‘Ingredients’)
juice of ½ lemon
•
2 egg whites
•
50ml (1.6.oz) whipping cream
•
2 tbsps Maraschino
•
Puree the stoned and washed cherries with
•
the lemon juice, the syrup and the Maraschino.
Beat the egg whites until almost stiff. Stir the
cherry mixture into the beaten egg whites and
then pour in the cream. Make sure that all the
ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: approx. 50 minutes.
7.0.30 Montanara
6 persons
Cherry ice cream mousse
•
6 dessert plates
•
6 cold crêpes
•
Fruit salad, e.g.: kiwi fruit, white grapes,
•
strawberries, raspberries, pears
Some fresh mint leaves
•
Some icing sugar
•
Put the cherry ice cream mousse on the
•
crêpes and fold or roll up the crêpes. Place
the crêpes on the dessert plates. Put some
fruit salad on each plate. Sprinkle the crêpes
with icing sugar and garnish with mint leaves.
7.0.31 Ice cream bavarois
500ml (16.6.oz) whipping cream
•
8g (0.04oz) clear gelatin
•
3-4 tbsps water
•
100g (4oz) caster sugar
•
4-5 tbsps Maraschino
•
4 egg whites
•
60g (2.4oz) chopped candied fruit
•
Soak the gelatin leaves in a bowl of cold water.
•
Partially whip the cream with half the sugar,
until thick but not stiff. Partially whip the egg
whites with the remaining sugar. Heat the
water in a pan. Remove the pan from the heat
and dissolve the drained gelatin leaves in the
water. Add the Maraschino and let the mixture
cool.
Mix the whipped cream with the beaten egg
•
whites. Then stir in the gelatin mixture. Make
sure that all ingredients are thoroughly mixed.
Switch on the ice cream maker and pour
•
the mixture into the cooling bowl. Add the
candied fruits halfway through the preparation
time.
Preparation time: 45-55 minutes.
7.0.32 Coupe Helene
(serves 4 to 6 persons)
Ice cream bavarois
•
4-6 dessert plates
•
16-24 blackcurrants
•
4-6 tbsps cold fruit sauce, e.g. strawberry or
•
raspberry sauce (see chapter ‘Sauces’)
4-6 tbsps yogurt
•
Mint leaves
•
Pour the fruit sauce onto the middle of the
•
plate and then pour the yogurt into the centre
of this sauce. Use a cocktail stick to draw a line
from the centre to the edge of the plate. Put
the ice cream in the centre of the plate and
garnish with blackcurrants and mint leaves.
EN GLIS H
15
16
7.0.33 Pear and apricot ice cream
150g (5.3oz) apricots (stoned and peeled)
•
150g (5.3oz) peeled pears
•
90g (3.2oz) caster sugar
•
200ml (6.6.oz) whole milk
•
100ml (3.3.oz) whipping cream
•
2 tbsps lemon juice
•
Puree the fruit together with the lemon juice,
•
sugar and milk. Add the cream. Make sure that
all ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 30-40 minutes.
7.0.34 Children’s Carnival
(6 persons)
Pear and apricot ice cream
•
6 dessert plates
•
6 marshmallow tea cakes or marshmallows
•
18 coloured chocolates
•
6 biscuits covered with a layer of chocolate
•
6 marshmallows or wine gums
•
Put the ice cream on the plates. Arrange the
•
other ingredients on the plates according to
your own imagination.
7.0.35 Pineapple ice cream pudding
350g (12.5oz) fresh pineapple
•
200g (7oz) icing sugar or caster sugar
•
400ml (13.5 .oz) whipping cream
•
1 tbsp lemon juice
•
Peel the pineapple and remove the hard core
•
and the eyes. Puree the pineapple together
with the sugar and the lemon juice. Partially
whip the cream. Stir the pineapple mixture
into the whipped cream. Make sure that all
ingredients are thoroughly mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 45-55 minutes.
7.0.36 Ice cream cake Caprice
(serves 6-8 persons)
Pineapple ice cream pudding
•
1 springform cake tin, 20-22cm (7.5-8.5
•
inches) in diameter
greaseproof paper
•
1 round sponge cake
•
6 pineapple slices
•
1 tin of tangerine segments
•
kiwi fruits
•
125ml (4.2 .oz) whipped cream
•
liqueur, if desired
•
Line the base of the springform tin with a
•
round piece of greaseproof paper and the
sides with one long strip of greaseproof paper.
Put the tin in the freezer for about 30 minutes.
This prevents the ice cream from melting
when you ll the tin.
Slice the sponge cake into 2 layers and place
•
one layer on the bottom of the tin. Sprinkle
the bottom layer with liqueur, if desired. Cover
the cake with a layer of ice cream and then
place the second layer of cake on top. Cover
the tin with paper. Put the cake in the freezer
for about 1 hour (depending on how hard the
ice cream is).
Place the serving plate in the refrigerator
•
for a while. Remove the side of the cake tin,
place the cake upside-down on the plate and
remove the tin base.
The photo gives a decoration suggestion.
7.0.37 Sugar-free strawberry ice cream
(for about 8 portions of 75g (3oz))
2 sheets of clear gelatine
•
375g (13.4oz) fresh strawberries
•
1.5 tbsp lemon juice
•
90g (3.2oz) Sionon articial sweetener
•
150ml (5.oz) whipping cream
•
4 tbsps water
•
Soak the gelatine in a bowl of cold water.
•
Wash the strawberries, then puree them
with the articial sweetener and the lemon
juice. Dissolve the gelatin in 4 tablespoons of
hot water. Stir the dissolved gelatin into the
strawberry puree. Let the mixture cool.
Whip the cream until stiff. Mix the whipped
•
cream with the rest of the ingredients.Make
sure that all the ingredients are thoroughly
mixed.
Switch on the ice cream maker and pour the
•
mixture into the cooling bowl.
Preparation time: 25-35 minutes.
E Tip:
Instead of strawberries, you can also use 375g
(13.4oz) blackberries, raspberries, cranberries
or papaya, without affecting any of the values
stated below.
1 portion of ice cream of 75g (3oz) contains
95Kcal/395KJ, 3g (0.12oz) carbohydrate, 1g
(0.04oz) protein and 6g (0.24oz) fat
7.0.38 Dama Rosabianca
per portion
Strawberry or vanilla ice cream
•
1 dessert plate
•
1 orange in segments
•
½ passion fruit for decoration
•
Put the ice cream on the plate. Garnish with
•
orange segments and passion fruit.
7.0.39 Sugar-free ice cream
(for about 7 portions of 75g (3oz))
300ml (10.oz) whole milk
•
60ml (2.oz) whipping cream
•
60g (2.4oz) Sionon articial sweetener
•
2 eggs
•
20 drops vanilla essence
•
Beat the egg with the milk
•
Whip the cream with the articial sweetener
•
until almost stiff.
Fold the cream into the egg-milk mixture and
•
add the vanilla essence.
•
Switch on the ice cream maker and pour the
mixture into the cooling bowl.
Preparation time: 30-40 minutes.
1 portion of ice cream of 75g (3oz) contains
85Kcal/355KJ, 2g (0.08oz) carbohydrate, 3g
(0.12oz) protein and 5g (0.2oz) fat.
E Tips:
The sugar-free recipes above contain so few
carbohydrates per portion that one portion
hardly affects your blood sugar level. You can
therefore eat this ice cream without having to
cut anything out of your diet.
If Sionon is not available, you may replace it
•
with a comparable articial sweetener. For
a proper consistency of the ice cream, you
need a powder sweetener with a volume
comparable to that of ordinary sugar. For this
reason, compact sweeteners (e.g. aspartame)
are unsuitable for ice cream making. Ask your
chemist, pharmacist or dietitian for advice.
Nowadays, diabetics can also eat dishes that
•
have been sweetened with ordinary sugar,
provided they stick to certain guidelines.
Consult your doctor or dietitian to nd out
which guidelines apply to you.
EN GLIS H
17
Indholdsfortegnelse
1 Introduktion 20
1.0.1 Ingredienser og køkkenredskaber 20
2 Ingredienser 20
2.0.1 Æg 20
2.0.2 Mælk/yoghurt/ødeost 20
2.0.3 Fløde 20
2.0.4 Sukker 20
2.0.5 Frugt 21
2.0.6 Spiritus 21
2.0.7 Sirup 21
2.0.8 Tilberedningstid 21
3 Opbevaring af is 21
3.0.1 I ismaskinen 21
3.0.2 I fryseren 21
3.0.3 Opbevaringstid 22
4 Servering og anretning 22
5 Saucer 22
5.0.1 Varme saucer 22
5.0.2 Kirsebærsauce 23
5.0.3 Chokoladesauce 23
5.0.4 Kold frugtsauce 23
5.0.5 Frugtpuré 23
6 Børnefester 23
7 Opskrifter 24
7.0.1 Flødeis 24
7.0.2 Coupe Dame Blanche 24
7.0.3 Jordbæris 24
7.0.4 Coupe Ambrosia 24
7.0.5 Bananis 25
7.0.6 Coupe Melanie 25
7.0.7 Yoghurtis med frugt 25
7.0.8 Ice cream soda 25
7.0.9 Mangois 25
7.0.10 Tropisk isanretning 26
7.0.11 Vanilleis 26
7.0.12 Monta Rosa 26
7.0.13 Chokoladeis 26
7.0.14 Coupe Jacquot 27
7.0.15 Mokkais 27
7.0.16 Don Paulo 27
7.0.17 Ingefæris med honning 27
7.0.18 Coupe Mikado 28
7.0.19 Is af ødeost 28
7.0.20 Coupe Moon Fever 28
7.0.21 Citronsorbet 28
7.0.22 Yellow Light 29
7.0.23 Tropisk sorbet 29
7.0.24 Coupe Green Delight 29
7.0.25 Ananassorbet 29
7.0.26 Coupe Coppa Cabana 29
7.0.27 Jordbærismousse 30
7.0.28 Coupe Margit 30
7.0.29 Kirsebærismousse 30
7.0.30 Montanara 30
7.0.31 Bavarois-is 30
7.0.32 Coupe Helene 31
7.0.33 Pære- og abrikosis 31
7.0.34 Farverig isdessert til børn 31
7.0.35 Isdessert med ananas 316
7.0.36 Caprice-iskage 32
7.0.37 Sukkerfri jordbæris 32
7.0.38 Dama Rosabianca 32
7.0.39 Sukkerfri is 33
DA NSK
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20
1 Introduktion
Flødeis, sorbet, ismousse og isdesserter: Is
ndes i mange forskellige smagsvarianter og
typer. Der ndes is til enhver smag og lejlighed.
Med denne ismaskine kan du lave din egen is
af friske ingredienser uden brug af farvestoffer
og konserveringsmidler. Du nder alle de
nødvendige oplysninger i brugsvejledningen og
dette hæfte. Læs brugsvejledningen omhyggeligt,
inden du går i gang. Du vil nde et stort udvalg
af opskrifter samt massevis af billeder og
forslag i hæftet. Vi har også inkluderet sukkerfri
opskrifter til diabetikere. Ved at bruge hæftet vil
du opdage, hvor nemt det er at tilberede lækker,
hjemmelavet is med din ismaskine.
1.0.1 Ingredienser og køkkenredskaber
Sørg for, at alle de nødvendige ingredienser og
køkkenredskaber er klar, inden du går i gang
med at lave is. Det er vigtigt, at ismaskinen og
køkkenredskaberne er rene og tørre, så du
undgår, at der overføres bakterier til isen. For
at kunne lave is skal du bruge en blender, en
foodprocessor eller en røremaskine og en
nylonsi eller sigte. Du opnår de bedste resultater
ved at følge opskrifterne i dette hæfte. Ønsker
du at bruge en anden opskrift, skal du nde
en lignende opskrift i hæftet og bruge de heri
angivne kvantiteter.
2 Ingredienser
2.0.1 Æg
Opskrifterne er baseret på æg, der vejer 55-60
gram (str. 4).
Tilsætning af æggeblommer forbedrer strukturen
og giver en fyldigere og bedre smag.
Det er svært at piske kolde æggehvider. Tag
derfor æggene ud af køleskabet et par timer,
inden de skal bruges.
Til ødeis med æggeblommer, plejer man ikke
opvarme ingredienserne. Men er du er i tvivl
om, hvor friske æggene er, kan du opvarme
ingredienserne, som beskrevet i opskriften til
vanilleis. Blandingen må ikke overopvarmes, da
det kan resultere i, at den skiller.
Hvis blandingen skiller, kan du bruge en blender,
en foodprocessor eller en røremaskine med
blenderfunktion til at samle den igen. Pisk
blandingen i ca. 30 sekunder. Du kan også tilsætte
100 ml kold øde for at afkøle blandingen. Brug
en røremaskine eller et piskeris til at røre i
blandingen, mens den kolde øde tilsættes.
E Tip:
I nogle opskrifter anvendes der kun
æggeblommer. Hviderne, der bliver tilovers,
kan f.eks. bruges i omeletter eller til marengs.
Opskrifter hertil ndes i de este kogebøger.
2.0.2Mælk/yoghurt/ødeost
Du kan bruge både pasteuriseret og steriliseret
mælk. Det er ligegyldigt, om du bruger sødmælk
eller letmælk. Isen bliver dog mere cremet, hvis
du bruger mælk med et højere fedtindhold.
Hvis du vil lave is af yoghurt eller ødeost,
skal disse ingredienser ikke opvarmes. Tilsæt
yoghurten eller ødeosten, når blandingen er
kølet af.
2.0.3 Fløde
Brug altid kold øde. Hvis der i opskriften står,
at der skal bruges ødeskum, skal øden piskes,
indtil den har en yoghurt-agtigt konsistens. Dette
gør det nemmere at blande ødeskummet med
de andre ingredienser. Er der varmt i lokalet,
tilrådes det at afkøle skål og piskeris i køleskabet,
inden øden piskes.
Fedtindholdet i øden er afgørende for isens
konsistens. Et højt fedtindhold vil resultere i en
fyldigere og mere cremet is.
2.0.4 Sukker
Brug stødt melis, da det nemmere opløses. Man
kan også bruge ormelis, farin eller honning.
Grovkornet sukker skal males i en blender
eller foodprocessor, inden det tilsættes. Hvis
sukkerindholdet er for lavt, bliver isens struktur
og konsistens dårligere.
Tilsættes der for meget sukker, varer det længere,
inden isen opnår den ønskede konsistens. Du kan
også erstatte en del af sukkeret med dekstrose
(druesukker). Hvis der står i opskriften, at der
skal bruges 100 g sukker, kan du i stedet bruge
75 g sukker og 25 g druesukker. Ved at anvende
druesukker undgår du, at sukkeret krystalliseres,
især i forbindelse med sorbet.
2.0.5 Frugt
Frisk frugt giver den lækreste is og er samtidig
sundere. Man kan også bruge frugt fra dåse eller
glas. I så fald skal saften fra frugten dog sies fra,
inden frugten pureres. Mængden af sukker
skal også reduceres med ca. 25 g, alt afhængigt
af typen af frugt og den foretrukne smag.
Sommerfrugter er nemme at fryse ned (f.eks.
jordbær, hindbær og ferskner), så man kan lave is
af friske frugter året rundt. Dybfrossen frugt kan
opbevares i en fryser eller i et køleskab med en
fryseboks, som er mærket *** eller ****, i ca. 8-9
måneder.
Frisk frugt, som er pureret, misfarves nemt.
Derfor er det en god ide at dryppe lidt citronsaft
på æbler, bananer, pærer og blommer, inden de
pureres. Skal der frugtstykker i isen, drysses de
med lidt sukker, så der ikke dannes iskrystaller i
frugtstykkerne, når isen fryses.
2.0.6 Spiritus
Hvis isen er tilsat spiritus, skal ismaskinen
køre længere, da is med spiritus er længere
om at fryse end is uden spiritus. Medmindre
der gives andre anvisninger i opskriften, skal du
tilsætte spiritussen til blandingen i ismaskinen
5-10 minutter, inden isen er klar.
2.0.7 Sirup
For at lave 300 ml sirup skal du bruge:
1 gryde i rustfrit stål
•
1 træske
•
200 ml vand og
•
200 g stødt melis
•
Til 450 ml sirup skal du bruge:
275 ml mælk
•
275 g stødt melis
•
Hæld vand og sukker i en gryde, og rør det
sammen med en træske. Opløs sukkeret ved
svag varme under omrøring. Fjern evt. skum fra
overaden. Sukkerblandingen koges i ca. 1 minut.
Tag gryden af komfuret, og lad siruppen køle af.
Hvis man ofte laver sorbet, kan man tilberede
sirup i forvejen og opbevare den i en aske med
tætsluttende låg i køleskabet.
2.0.8 Tilberedningstid
I opskrifterne angives gennemsnitstiden for
tilberedningen. Tilberedningstiden kan dog afvige
noget, alt afhængigt af:
isblandingens udgangstemperatur
•
rumtemperaturen
•
køleelementets temperatur (det bør
•
opbevares i fryseren 18-24 timer i forvejen).
Jo højere blandingens udgangstemperatur
og/eller rumtemperaturen er, jo længere tid
tager tilberedningen. Det bedste resultat opnås,
hvis isblandingen er blevet afkølet i
køleskabet, inden den kommes i ismaskinen.
Tilberedningstiden afhænger også af mængden
og typen af ingredienser. Is, der udvider sig
meget under tilberedningen, f.eks. jordbær- eller
kirsebærismousse, eller is, der indeholder meget
øde, kræver længere tilberedningstid end frugtis
og sorbet. Mængdeangivelserne i opskrifterne
må ikke overskrides, da isen så bliver mindre
kompakt.
3 Opbevaring af is
3.0.1 I ismaskinen
Når isen er færdig, kan den opbevares i
ismaskinen i ca. 10 minutter.
3.0.2 I fryseren
Is er ganske vist langtidsholdbar, men det
kommer hverken smag eller kvalitet til gode, hvis
man opbevarer den for længe i fryseren. Efter en
til to uger begynder isens struktur at forandre sig,
og den friske smag går tabt. Frisklavet is smager
bedst. Derfor er det bedst at lave isen, kort før
den skal spises.
DA NSK
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22
Hvis du alligevel vil opbevare isen i fryseren, skal
du huske følgende:
Opbevar isen i en ren, tætsluttende beholder.
•
Opbevaringstemperaturen skal være mindst
•
-18ºC.
Skriv tilberedelsesdato og indhold på
•
beholderen.
Nedfrys aldrig is, der har været optøet.
•
Tag isen ud af fryseren ca.1⁄2 time før servering,
og stil den i køleskabet. Man kan også lade den
stå ved stuetemperatur i 10-15 minutter. Sorbet
tør hurtigere op end is. Derfor skal sorbet først
tages ud af fryseren og stilles i køleskabet 1520 minutter før servering.
3.0.3 Opbevaringstid
Is lavet med friske ingredienser:
ca.1 uge
•
Sorbet:
1 til 2 uger
•
Is lavet med opvarmede ingredienser:
ca. 2 uger
•
4 Servering og
anretning
Opskrifterne er beregnet til 4-6 personer,
•
afhængigt af anretning og istype.
Isen kan serveres i metal- eller glasbægre, i
•
dybe tallerkener af metal, glas eller krystal eller
på desserttallerkner. Afhængigt af istypen, kan
den også anrettes i halve, udhulede frugter,
f.eks. melon, ananas, appelsin, citron eller
grapefrugt.
Det anbefales at afkøle bægre, tallerkener eller
•
de udhulede frugter i fryseren før serveringen.
Isen vil da smelte langsommere.
Visse typer is, f.eks. mokkais og chokoladeis, er
•
mindre kompakte end andre. Disse istyper skal
helst tages ud af ismaskinen og køles i fryseren
en halv times tid før servering.
Iskugler kan formes med en særlig isske, som
•
skal være helt ren. Isskeen bør dyppes i vand,
inden isen formes. Dette sikrer, at iskuglerne
bliver pæne og glatte. Skal isen serveres
i et bæger, stilles iskuglerne i fryseren en
halv time før anretningen. Derved undgår man,
at de smelter under anretningen.
Is passer også godt til bagværk, f.eks.
•
vandbakkelser, kage, marengs eller pandekager.
Isen kan f.eks. pyntes med ødeskum, piskede
•
æggehvider, cremefraiche, vanillecreme eller
saucer.
Flødeskum eller cremefraiche kan blandes
•
med nthakkede nødder før servering.
Det er en god idé at have lidt mere frugt
•
end det, der skal bruges til selve opskriften,
så der også er lidt til pynt. Kandiseret frugt,
cocktailbær eller udblødte rosiner er også
velegnede til pynt. Det smager endnu bedre,
hvis frugten marineres i likør. Isen kan også
kombineres med en passende likør.
Is kan også pyntes med f.eks. chokoladeblade,
•
revet chokolade, nougat, fyldte chokolader,
kokosmel eller hakkede nødder (valnødder,
hasselnødder, snittede mandler eller
pistacienødder).
Is ser ekstra festlig ud, hvis den pyntes med en
•
eller ere vaer, småkager, marengs, makroner
eller lignende.
5 Saucer
Sauce og sirup smager godt sammen med is, og
der er mange forskellige at vælge mellem: søde
saucer, frugtsaucer og frugtsirup.
Man kan købe mange forskellige slags
færdiglavede saucer. Men ligesom det er tilfældet
med is, smager hjemmelavet sauce bedst. Saucer
kan nemt tilberedes et par dage i forvejen og
opbevares i køleskab eller fryser.
5.0.1 Varme saucer
Hvis du vil servere varm sauce, skal saucen
opvarmes langsomt. Det er også bedst, hvis isen
er kølet ned i fryseren et stykke tid, inden den
varme sauce hældes over.
De saucer, som beskrives nedenfor, kan også
serveres kolde. Den varme sauce kan enten
serveres i en skål for sig eller hældes over isen
umiddelbart før servering.
Denne sauce kan tilberedes nogle dage i
forvejen og opbevares i en tætlukket beholder
i køleskabet. Saucen opvarmes i vandbad før
servering.
frugtsaften og kun tilsætte lidt eller slet ingen
sukker.
5.0.2 Kirsebærsauce
Hæld saften fra en dåse kirsebær (uden sten)
i en gryde sammen med den revne skal af en
appelsin og en citron. Lad blandingen simre
ved svag varme i ca. 10 minutter. Herefter skal
blandingen sies.
Hæld 1⁄2 spiseskefuld citronsaft og 1 teskefuld
appelsinsaft gennem sien ned i en skål, og
bland saften med 1 teskefuld majsstivelse
eller kartoffelmel. Hæld blandingen i den
varme kirsebærsaft under konstant omrøring.
Lad saucen koge i et minut. Smag saucen
til med sukker og evt. 1 spiseskefuld Kirsch
(kirsebærlikør). Kirsebærrene blandes i saucen
umiddelbart før servering.
5.0.3 Chokoladesauce
Del 125 g mørk chokolade i mindre stykker.
Smelt den i en skål over et vandbad med 200 ml
kogende vand. Lad den smeltede chokolade
simre i 20 minutter.
Tilsæt 11⁄2 tsk. vanillesukker, 2 spsk. piskeøde
og en klat smør. Rør saucen igennem, indtil
den er jævn. Hæld den varme sauce over isen
umiddelbart før servering.
5.0.4 Kold frugtsauce
I denne opskrift anvendes frisk frugt, men
dybfrossen frugt eller frugt fra glas eller dåse kan
også anvendes.
Bruges frisk frugt, tilsættes sukker i forholdet
50-75 g sukker til 200 g frugt, afhængigt af hvilken
slags frugt der anvendes.
Si frugten gennem en nylonsi for at fjerne
kernerne. Afkøl frugtsaucen før servering.
Nedfrys aldrig frugtsauce, som er lavet af frossen
frugt. Frugtsauce, som er lavet af frisk frugt, kan
imidlertid godt fryses ned.
5.0.5 Frugtpuré
Sådan laver du frugtpuré:
Vask den friske frugt, og fjern kernerne eller
•
stenene (nogle typer frugt skal også skrælles
først).
Tilsæt sukker efter behag, og kog frugten, til
•
den er blød.
Kom puréen i en si eller sigte for at fjerne
•
evt. kerner.
E Tip:
Puréen kan også laves af frugt fra dåse eller
glas. I så fald skal du bruge så lidt som muligt af
6 Børnefester
Brug glade, friske farver til at pynte isen med, hvis
den er til børn. Vælg den slags is og sauce, som
børn kan lide.
Du kan komme ødeskum, vanillecreme,
chokoladesauce eller frugtyoghurt på isen.
Pynt med chokoladekrymmel, kulørt krymmel,
sukkerblomster, vaer eller små chokolade-
knapper.
Her er nogle velsmagende serveringsforslag:
1 Banan- eller vanilleis med chokoladesauce
2 Chokoladeis med hakkede nødder
3 Jordbæris med skumduser
4 Et stykke kage med vanilleis og frugtsauce
5 Pandekager fyldt med frugtis og drysset med
ormelis
DA NSK
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24
7 Opskrifter
7.0.1 Flødeis
Ingredienser:
3 æggeblommer
•
100 g stødt melis
•
10 g vanillesukker
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250 ml sødmælk
•
200 ml piskeøde
•
Pisk æggeblommer, sukker og vanillesukker,
•
indtil blandingen er let og skummende. Tilsæt
mælken under konstant omrøring.
Pisk øden, indtil den er næsten stiv. Bland
•
ødeskummet sammen med de øvrige
ingredienser. Sørg for, at alle ingredienserne er
blandet godt sammen.
Tænd for ismaskinen, og hæld blandingen
•
i fryseskålen.
Tilberedningstid: 40-50 minutter.
E Tip:
Flødeisen kan kombineres med:
40 g hakkede valnødder, hasselnødder eller
•
peanuts
40 g hakket kandiseret frugt
•
40 g grofthakket chokolade
•
8 g kanel
•
Hvis du tilsætter en af disse ingredienser, skal
det gøres, når halvdelen af tilberedningstiden
er gået. Kanel kan imidlertid blandes med
æggeblommerne.
7.0.2 Coupe Dame Blanche
(til 4-5 personer)
Flødeis
•
4-5 glas
•
4-5 vaer
•
Varm chokoladesauce (se afsnittet Saucer)
•
Brug en isske til at forme isen til kugler,
•
og kom 2 eller 3 kugler i hvert glas. Hæld
chokoladesaucen over isen, og servér straks.
7.0.3 Jordbæris
200 g friske jordbær
•
90 g stødt melis
•
1 æggeblomme
•
1 spiseskefuld citronsaft
•
225 ml sødmælk
•
100 ml piskeøde
•
Vask jordbærrene og purér dem sammen med
•
citronsaft, mælk, sukker og æggeblomme. Kom
øden i jordbærblandingen, og bland det hele
godt sammen.
Tænd for ismaskinen, og hæld blandingen i
•
fryseskålen.
Tilberedningstid: 35-45 minutter.
E Tip:
I stedet for jordbær kan man anvende 200 g
friske blåbær, hindbær eller brombær.
7.0.4 Coupe Ambrosia
(til 4-6 personer)
Jordbæris
•
4-6 glas
•
Hele jordbær (med stilk) og/eller hindbær,
•
brombær osv.
40-60 ml jordbærsirup blandet med 2-
•
3 spiseskefulde Cointreau eller anden
appelsinlikør
Et par friske mynteblade
•
125 ml ødeskum
•
4-6 vaer
•
Kom isen i glassene, og hæld Cointreau over
•
den. Arrangér ødeskummet oven på isen.
Pynt med frugt, vaer og mynteblade.
7.0.5 Bananis
250 g modne bananer
•
100 g stødt melis
•
1 1/2 spiseskefuld citronsaft
•
75 ml piskeøde
•
250 ml sødmælk
•
Purér bananerne sammen med sukker og
•
citronsaft. Rør bananpureen godt sammen
med øde og mælk.
Tænd for ismaskinen, og hæld blandingen i
•
fryseskålen.
Tilberedningstid: 40-50 minutter.
7.0.6 Coupe Melanie
(til 4-5 personer)
Bananis
•
4-6 glas
•
1 stor banan, skåret i skiver
•
40-60 ml æggepunch
•
4 spiseskefulde bananlikør
•
4-6 halve valnøddekerner
•
2 kiwifrugter, skåret i skiver
•
8 dadler uden sten
•
125 ml letpisket ødeskum, som serveres
•
separat
Arrangér ingredienserne i glassene på en sjov
•
og festlig måde.
7.0.7 Yoghurtis med frugt
250 g frisk frugt (f.eks. blåbær, hindbær eller
•
jordbær)
100 g stødt melis
•
50 ml øde
•
375 ml yoghurt
•
1 spiseskefuld citronsaft
•
Vask frugten, og purér den sammen med
•
sukker og citronsaft. Bland frugtblandingen
med yoghurt og øde. Sørg for, at alle
ingredienserne er rørt godt sammen.
Tænd for ismaskinen, og hæld blandingen i
•
fryseskålen.
På billedet kan du se, hvordan isen kan serveres.
Tilberedningstid: 35-45 minutter.
7.0.8 Ice cream soda
(til 4-6 personer)
4-6 kugler yoghurtis med frugt
•
4-6 høje glas
•
50 g jordbær og 50 g hindbær pureret med
•
1 spiseskefuld ormelis
4-6 citron- eller appelsinskiver, skåret i halve
•
4-6 sugerør
•
125 ml ødeskum
•
Sodavand
•
Kom frugtpureen i glassene, og kom isen oven
•
på. Hæld sodavand over isen. Pynt med citron-
eller appelsinskiver. Slut af med ødeskum, og
sæt et sugerør i hvert glas.
7.0.9 Mangois
300 g modne mangofrugter, skrællede og
•
udstenede
90 g stødt melis
•
2 spsk. honning
•
2 spsk. citronsaft
•
50 ml piskeøde
•
200 ml sødmælk
•
1 æggeblomme
•
Purér mangofrugterne sammen med citronsaft,
•
sukker, honning, mælk og æggeblomme.
DA NSK
25
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Kom øden i mangoblandingen, og rør det
hele godt sammen.
Tænd for ismaskinen, og hæld blandingen
•
i fryseskålen.
Tilberedningstid: 35-45 minutter.
E Tip:
I stedet for mangofrugter kan man også
anvende 300 g skrællede og udstenede
abrikoser eller ferskner.
7.0.10 Tropisk isanretning
(til 4-5 personer)
Mangois
•
4-5 glas
•
4 spiseskefulde appelsin- eller
•
passionsfrugtlikør
2 store bananer i skiver
•
4-5 halverede appelsinskiver
•
2-4 spsk. kokosmel
•
4-5 grønne cocktailbær
•
125 ml letpisket, usødet cremefraiche
•
4-5 vaer
•
Arrangér ingredienserne i glassene på en sjov
•
og festlig måde.
7.0.11 Vanilleis
(til 4-5 personer)
2 æggeblommer
•
1 æg
•
125 g stødt melis
•
5 g vanillesukker
•
400 ml sødmælk
•
150 ml piskeøde
•
5 g majsstivelse
•
Kom æggeblommer, stødt melis, vanillesukker
•
og majsstivelse i en skål. Pisk blandingen
sammen med en røremaskine, indtil
æggeblommerne er næsten hvide.
Varm mælken op ved svag varme. Tilsæt
•
gradvist den varme mælk til æggeblandingen
under konstant mixning. Når ingredienserne
er mixet grundigt, hældes blandingen over i en
gryde.
Opvarm blandingen ved svag varme i 1-2
•
minutter under konstant omrøring. Blandingen
må ikke koge. Hvis blandingen skiller, skal
den røres sammen med røremaskinen eller
kommes i en blender eller foodprocessor.
Afkøl blandingen til køleskabstemperatur.
•
Herefter vendes øden forsigtigt i blandingen.
Tænd for ismaskinen, og hæld blandingen i
fryseskålen.
Tilberedningstid: 35-45 minutter.
7.0.12 Monta Rosa
(til 4-6 personer)
Vanilleis
•
Varm kirsebærsauce (se afsnittet Saucer)
•
4-6 glas
•
Hæld den varme kirsebærsauce over isen
•
umiddelbart før servering.
7.0.13 Chokoladeis
2 æggeblommer
•
100 g ormelis
•
250 ml sødmælk
•
200 ml piskeøde
•
15 g kakao
•
1 tsk. pulverkaffe
•
Pisk æggeblommerne sammen med sukker,
•
kakao, pulverkaffe og 50 ml af mælken, indtil
kakaoen er opløst. Tilsæt resten af mælken, og
rør blandingen godt sammen.
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