Lagrange Sorbetiere Instruction Book page 59

THIS GUARANTEE APPLIES TO HOUSEHOLD USES, IN NO EVENT
CAN IT APPLY TO PROFESSIONAL USES.
The legal guarantee due from the seller does not in any way
exclude the legal guarantee due from the Manufacturer for
manufacturing aws and defects according to articles 1641
and following of the Civil Code. In the event of a breakdown or
malfunction, contact your retailer. In the event of a technical
defect within 8 days of the purchase, the units will be exchanged.
After this period, they are repaired by the
sale service department.
RECIPES
VANILLA ICE CREAM
Ingredients: ½ liter of whole milk, 50ml of single cream, 5 egg
yolks, 125g of sugar, 2 vanilla pods.
Split the vanilla pods and recover the seeds.
In a pan, mix the milk and the cream and add the vanilla seeds
and the split pods.
Bring to a boil and then remove from the heat for 15 minutes.
In a mixing bowl, beat the egg yolks with the sugar.
Take the vanilla pods out of the pan. Progressively add the milk
and cream mixture to the egg and sugar mixture while beating.
Pour it into the pan and cook the mixture over a low heat, stirring
constantly, until the foam has disappeared and the mixture
covers the spoon.
Then put the custard through the strainer and put it in a cold
mixing bowl to stop the cooking.
Leave it to cool for at least 30 minutes in the refrigerator before
turning the mixture in the ice-cream maker.
Ingredients: ½ liter of whole milk, 50ml of single cream, 4 egg
yolks, 110g of sugar, 140g of dark chocolate.
after- In a pan, melt the chocolate with 10 centiliters of water.
In another pan, mix the milk and the cream and bring to a boil.
Remove the milk and cream mixture from the heat and lter it.
In a mixing bowl, beat the egg yolks with the sugar.
Progressively add the milk and cream mixture to the egg and
sugar mixture while beating.
Then add the melted chocolate.
Pour it into the pan and cook the mixture over a low heat, stirring
constantly, until the foam has disappeared and the mixture
covers the spoon.
Pour into a cold mixing bowl to stop the cooking.
Leave it to cool for at least 30 minutes in the refrigerator before
turning the mixture in the ice-cream maker.
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CHOCOLATE ICE CREAM