MAGIMIX Glacier 1.1 Instructions For Use Manual page 33

Yoghurt and raspberry ice cream
Preparation: 15 min
250g (9 oz.) raspberries
300ml (½ pint) plain yogurt (chilled)
100g (4 oz.) caster sugar
1. Crush the raspberries or blend them in a food processor� Sieve to remove the pips�
You can also process the raspberries in a centrifugal juicer, if you have one�
2. Combine the sugar and yoghurt with this fruit purée�
3. Switch your ice cream maker on� Pour the mixture in through the
opening� Freeze-churn for 20-30 minutes, until the mixture reaches
the desired consistency�
4. Serve your ice cream straightaway, or store in your freezer in a
suitable container�
Tip: You can use other fruit (strawberries, cherries, peaches, etc�)
instead of raspberries�
Yoghurt-based vanilla ice cream
Preparation: 15 min
300ml (½ pint) whipping cream
100g (4 oz.) caster sugar
1 vanilla pod
300ml (½ pint) plain yoghurt
1. Pour the cream and sugar into a saucepan� Split the vanilla pod lengthways and
scrape the seeds into the mixture using the tip of your knife� Add the pod and heat
gently, stirring constantly, until the sugar has dissolved�
2. Remove the vanilla pod and chill for 2-3 hours in the fridge�
3. Stir in the yoghurt�
4. Switch your ice cream maker on� Pour the mixture in
through the opening� Freeze-churn for 20-30 minutes,
until the mixture reaches the desired consistency�
5. Serve your ice cream straightaway, or store in your
freezer in a suitable container�
Do not hesitate to visit our website and share recipes
on www�magimix�uk�com/recipes
Resting time: 2-3 hours in the fridge
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