Kalorik TKG ICE 1 Manual page 13

Fax +32 2 359 95 50

Hazelnut flavour
250g of sugar - 400g of milk - 2 eggs - 100g of plain chocolate - 50g of shelled and peeled
hazelnuts - a pinch of vanillin
Crumble the chocolate into small flakes and mix it with a little milk and the vanillin in a
container; melt in a bain-marie. Beat the eggs with the sugar, add the remaining milk and
melted chocolate (it must be cooled). Add the finely diced hazelnuts, mix well and pour the
preparation into the refrigerating container.
Lemon flavour
250g of sugar - 300g of milk - 300g of cream - 4 lemons - 1.5 tablespoon of lemon syrup
Squeeze the lemons and pour the juice onto the sugar and the lemon syrup, mix and then add
the other ingredients. Beat well so that the preparation becomes dense and uniform and
place everything into the refrigerating container.
Banana flavour
150g of sugar - 150ml of milk - 300g (net) of banana pulp - a little lemon juice
Peel the bananas and half them into pieces; add the lemon juice and sugar. Amalgamate,
add the milk, mix well and pour everything into the refrigerating container.
Chocolate flavour
200g of sugar - 400ml of milk - 200ml of cream - 2 eggs - 100g of plain chocolate
Crumble the chocolate into small flakes and mix it with a little milk and the vanillin in a
container; melt in a bain-marie. Beat the eggs with the sugar, add the remaining and melted
chocolate (it must be cooled), mix well and pour the preparation into the refrigerating
container.
Blueberry flavour
200g of sugar - 250g of cream - 400g frozen blueberries - ½ lemon
Defrost the blueberries at room temperature and leave them in the resulting syrup, add the
lemon juice, cream and sugar. Mix the ingredients well until they take on consistency, and pour
the preparation into the refrigerating container.
Strawberry flavour
150g of sugar - 250ml of milk - 200g of cream - 1 egg - 300g ripe strawberries
Beat the eggs with the sugar, add the strawberries cut into small pieces and the other
ingredients. Mix well and pour the preparation into the refrigerating container.
Walnut flavour
200g of sugar - 300ml of milk - 200ml of cream - 2 eggs - 100g of walnuts (kernel) - 2
tablespoons of walnut liqueur
Chop the walnuts, add the sugar and eggs and beat so that they become firm. Add the other
ingredients, mix the preparation well and pour into the refrigerating container.
Recipes with alcohol need 10 – 15 minutes longer to prepare than ice cream.
Champagne flavour
125g of sugar - 300ml of cream - 400ml of champagne or brut
Dissolve the sugar in the champagne, add the cream and pour into the container.
Mint flavour
100g of sugar - 250ml of milk - 250ml of cream - 250ml mint liqueur - 1 + ½ lemon juice
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don't change the page numbering. Keep the
language integrity.
Liqueur ice creams and soft drinks
13
Assembly page 13/64
TKG ICE 1 - 120829