Krups gelatissima Instructions For Use Manual page 12

after 45 minutes or is thawing again, the
operation should be discontinued. Reasons
for this can be that the container was not
cold enough or the mixture was unsuitable
(temperature/quantity).
Even in the deep-freeze food has only a
limited storage time. Do not therefore store
prepared ice-cream for more than a few days.
Recipes
Vanilla Cream
250 ml full-cream milk (3,5 % fat)
100 g sugar
2 eggs (size M)
450 g whipping cream (30 % fat)
2 teaspoonfuls vanilla essence
Warm the milk in a small pan whilst whisking
the eggs and sugar in a separate bowl.
Slowly pour the warm milk into the egg and
sugar mixture, stirring constantly. Pour this
all back into the pan and heat the mixture,
stirring constantly, until it begins to thicken
slightly, rather like very thin custard, but do
not let it boil. Allow it to cool down to room
temperature, mix in the cream and vanilla
essence and place it in the refrigerator.
Variations:
- dissolve 2 teaspoonfuls of instant coffee in
the hot mixture
- replace the vanilla by 2 teaspoonfuls of
peppermint syrup
Chocolate
250 ml full-cream milk (3,5 % fat)
150 g sugar
80 g cocoa
1 egg (size M)
450 g whipping cream (30 % fat)
1 teaspoonful vanilla essence
Mix the milk, egg and sugar in a small pan.
Heat the mixture slowly, stirring constantly,
until it begins to thicken slightly, rather like
very thin custard, but do not let it boil. Now
stir in the cocoa until it is evenly distributed
and let the mixture cool down to room
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temperature. Finally stir in the cream and
vanilla and then store it in the refrigerator.
Coconut
250 ml full-cream milk (3,5% fat)
150 g sugar
2 eggs (size M)
450 g whipping cream (30% fat)
40 g desiccated coconut
1/2 teaspoonful vanilla essence
Mix the milk, egg and sugar in a small pan.
Heat the mixture slowly, stirring constantly,
until it begins to thicken slightly, rather like
very thin custard, but do not let it boil. Allow
it to cool down to room temperature, stir in
the coconut, cream and vanilla and then
store it in the refrigerator.
Rum and Raisin
120 g sultanas
100 g rum, pour the rum over the sultanas
and leave them covered over-night
250 ml full-cream milk (3,5% fat)
100 g sugar
2 eggs (size M)
450 g whipping cream (30% fat)
Heat the milk in a small pan whilst beating
the eggs and sugar in a separate bowl.
Slowly pour the warm milk, stirring
constantly, into the egg and sugar mixture.
Pour this all back into the pan and heat the
mixture, stirring constantly, until it begins to
thicken slightly, rather like very thin custard,
but do not let it boil. Allow it to cool down
to room temperature, stir in the cream and
store in the refrigerator. The rum-soaked
sultanas are to be added whilst the
appliance is running and as soon as the ice-
cream begins to become solid.
Yoghurt and Lemon Ice
300 g natural yoghurt
3 tablespoonfuls (50 g) double cream
(42% fat)
170 g sugar
250 ml lemon juice