Preparation And Recipes - Havso Hanna 2.0 Manual

Preparation
• To prepare ice cream mixture, follow the
recipes below.
• Prepare 2 spoon hot water about
60-80°C,drop to the gelatin one by one.
Stir until the gelatin has dissolve.
• Mix the milk, heavy cream, sugar and
gelatin, stir and make it mixing well.
• Add the other ingredients: grated
chocolate, juice, vanilla extract, etc,
except alcoholic liquid.
• Keep the mixture in the refrigerator to cool
it in 10-15°C before making ice cream.
• Pour the mixture into inner bowl with the
paddle running.
• Add alcoholic liquid when the ice
cream is almost achieved.
Recipes
Vanilla ice cream
Ingredients
Vanilla extract
Gelatin
Milk
Heavy cream
Sugar
Mix well the vanilla extract, milk, heavy cream,
sugar and gelatin. Pour the mixture into the
inner bowl with the paddle running. Allow to
freeze until the desired consistency is achieved.
Coffee ice cream
Ingredients
Soluble coffee
Gelatin
Milk
Heavy cream
Sugar
Mix well the soluble coffee, milk, heavy cream
,sugar and gelatin. Pour the mixture into the
inner bowl with the paddle running. Allow to
freeze until the desired consistency is achieved.
Black tea ice cream
Ingredients
Black tea
Gelatin
Milk
Heavy cream
Sugar
Mix well the black tea, milk, heavy cream ,sugar and
gelatin. Pour the mixture into the inner bowl with
the paddle running. Allow to freeze until the desired
consistency is achieved.
Banana ice cream
Ingredients
Ripe banana
Gelatin
Milk
Heavy cream
Sugar
Mash the banana until smooth. Mix well the banana,
milk, heavy cream, sugar and gelatin. Pour the
10 g
mixture into the inner bowl with the paddle running.
5 g
Allow to freeze until the desired consistency is
250 ml
achieved.
150 ml
50 g
Chocolate ice cream
Ingredients
Grated chocolate
Gelatin
Milk
Sugar
Heavy cream
Mix well the milk, heavy cream, sugar and gelatin.
3 g
Pour the mixture into the inner bowl with the
5 g
paddle running. When the mixture starts to freeze
250 ml
add the grated chocolate down the chute. Allow to
150 ml
freeze until the desired consistency is achieved.
50 g
Recipes
50 ml
5 g
200 ml
150 ml
50 g
30 g
5 g
300 ml
150 ml
50 g
50 g
5 g
250 ml
50 g
150 ml
17