Lemon Sorbet - Sage BCI600UK the Smart Scoop Instruction Booklet

Page header..... Starter reCIPeS from Sage
CHoColate HazelnUt gelato
Makes approximately 1 litre
IngreDIentS
500ml (2 cups) milk
½ cup chocolate hazelnut spread
½ teaspoon vanilla extract
5 egg yolks
75g (1/3 cup) caster sugar
¼ cup roasted hazelnuts, finely chopped
metHoD
Place milk, hazelnut spread and vanilla
1.
extract into a medium heavy-based
saucepan. Heat until spread has melted
and mixture just starts to simmer.
Meanwhile beat egg yolks and sugar in
2.
a bowl until pale and thick. Once milk
mixture is hot, slowly whisk into the
egg mixture.
Clean saucepan and return
3.
mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and coats the
back of the spoon.
Pour mixture into a heatproof bowl,
4.
cover and refrigerate until well chilled.
Pour mixture into ice cream bowl.
5.
Set ice cream maker to desired setting
and churn.
Add crushed hazelnuts once machine
6.
specifies to add in.
Once mixture is frozen transfer to a
7.
freezer safe container and freeze for up
to 1 week.

lemon SorBet

Makes approximately 1 litre
IngreDIentS
165g (¾ cup) sugar
375ml (1½ cups) water
185ml (¾ cup) fresh lemon juice, chilled
1 small egg white, lightly beaten
metHoD
Combine sugar and water in a
1.
saucepan over a low heat. Cook, stirring,
until the sugar has dissolved. Increase
heat and simmer for 2 minutes. Remove
from heat and allow to cool. Refrigerate
until needed.
Pour sugar syrup, lemon juice and egg
2.
white into ice cream bowl. Set ice cream
maker to desired setting and churn.
Once mixture is frozen transfer to a
3.
freezer safe container and freeze for up
to 1 week.
tIP
To make this recipe without using
the eggwhite we recommend
using the manual setting and
allow approximately 60 minutes
for churning. Mixture will make
approximately 700ml sorbet
once churned.
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