Strawberry Ice Cream; Lemon Sorbet; Custard Based Vanilla Ice Cream - Kenwood IM250 series User Manual

strawberry ice cream

ingredients
fresh strawberries
caster sugar
double cream
lemon juice
Puree the strawberries until smooth, add the remaining ingredients. Pour the
mixture into the freezer bowl with the paddle running. Allow the mixture to freeze
until the desired consistency is achieved.

lemon sorbet

ingredients
granulated sugar
water
orange juice
lemon juice
egg white
Place the sugar and water in a saucepan. Stir over a low heat until the sugar has
dissolved. Bring the mixture to the boil and allow to boil for 1 minute. Remove from
heat and allow to cool.
Add the orange and lemon juice. Whisk the egg white until almost stiff and then
stir into the lemon mixture. Pour the mixture into the freezer bowl with the paddle
running. Allow to freeze until the desired consistency is achieved.

custard based vanilla ice cream

ingredients
egg yolks
caster sugar
semi skimmed milk
double cream
vanilla essence
Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan
slowly bring the milk to boiling point, then pour onto the egg mixture beating
together. Return the mixture to the pan and stir constantly until the mixture
thickens and forms a film over the back of the spoon. Do not let it boil or the
mixture will separate. Remove from heat and leave until cold. Stir in the cream and
vanilla essence. Pour the mixture into the freezer bowl with the paddle running.
Allow to freeze until the desired consistency is achieved.
IM250 series
300g
75g
100 ml
juice ⁄ small lemon
1
2
IM250 series
200g
200 ml
juice 1 ⁄ medium orange
2
175 ml
1 ⁄ medium egg white
2
IM250 series
2
50g
150 ml
150 ml
few drops
5
IM280 series
450g
125g
150 ml
juice ⁄ large lemon
1
2
IM280 series
300g
300 ml
juice 1 small orange
250 ml
1 ⁄ large egg white
2
IM280 series
4
100g
300 ml
300 ml
2.5 ml