Removing Yoghurt; Recipes For Ice Cream Preparation - Profi Cook PC-ICM 1268 Instruction Manual

Removing Yoghurt

1. Switch off the appliance with the POWER button.
2. Pull the mains plug out of the socket.
3. Turn the lid towards the
4. Remove the container.
5. Remove the yoghurt from the container with the spatula
provided or with a silicone or wooden spoon.
- Do not use a metal spoon to avoid scratching the
coating in the container.
6. Fill the yoghurt into a thoroughly cleaned container with a
lid and place it in the refrigerator.
- The storage life of the yoghurt depends on how you
prepare it. The cleaner you work, the longer it will take
for the yoghurt to go off. However, you should not
store the yoghurt for longer than a week.
- Add fruit and the like only shortly before eating.
- 150 ml of the finished yoghurt can be reused as a
starter culture. Do not use this starter culture more
than 20 times, as the effect wears off over time.

Recipes for Ice Cream Preparation

• When preparing the ice cream mixture, please refer to the
notes in the chapter "Preparation for Making Ice Cream".
• You can use the measuring cup included in the scope of
delivery for help.
• The quantities given in the recipes are only guidelines.
Try out your individual mixture.
• If you want to increase the quantities to a maximum of
1000 ml, adjust the ingredients in the correct ratio. The
preparation time will increase accordingly.
• You can find more recipes in cookbooks or on the
internet.
Vanilla Ice Cream
(Makes approx. 5 servings)
Vanilla extract 1– 2 teaspoons
Whole milk 600 ml
Cream 400 ml
Sugar 200 g
• Mix all the ingredients in a bowl with a hand mixer until
the sugar is dissolved. Pour the chilled ice cream mixture
into the container.
• Preparation time in the ice cream maker: approx.
40 – 45 minutes
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Chocolate Ice Cream
(Makes approx. 4 servings)
Vanilla extract 1 teaspoon
Whole milk 250 ml
Cream 250 ml
Sugar 125 g
Chocolate bar,
dark or semi-sweet 225 g, in small pieces
• Bring whole milk and cream to the boil with chocolate
and sugar. Blend with a mixer that can be used for hot
dishes. Allow the ice cream mixture to cool and chill in
the refrigerator for 24 hours. Before pouring the chilled
ice cream mixture into the container, stir it again.
• Preparation time in the ice cream maker: approx.
30 – 40 minutes
Strawberry Ice Cream
(Makes approx. 4 servings)
Strawberries,
fresh, ripe, sliced 250 g
Lemon juice,
freshly squeezed 1½ tablespoons
Vanilla extract 1 teaspoon
Whole milk 250 ml
Cream 250 ml
Sugar 125 g
• Mix the strawberries with the lemon juice and approx.
80 g sugar. Let the mixture rest for 2 hours so that juice
forms.
• Stir the remaining sugar into the milk with a hand mixer
on the lowest speed setting until the sugar is dissolved.
• Stir the cream, the juice of the strawberries and the
vanilla extract into the milk.
• Pour the chilled ice cream mixture into the container.
• Preparation time in the ice cream maker: approx.
30 – 40 minutes.
• Add the strawberries in the last 10 minutes of the freez-
ing process.
Basic Sorbet Recipe
Fruit juice / fruit, puréed 600 – 700 ml
Sugar 75 – 100 g
(depending on type of fruit)
Egg white 1– 2 tablespoon
• Mix all the ingredients in a bowl with a hand mixer until
the sugar is dissolved. Pour the chilled ice cream mixture
into the container.
• Preparation time in the ice cream maker: approx.
35 – 45 minutes.
• To refine, 1 tablespoon of liqueur, cognac, raspberry
brandy or similar can be added at the end of the freezing
process.
• Sorbet should be consumed relatively quickly so that it
does not become liquid again.
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