Kokoseis, Trauben-Rum-Eis, Joghurt-Zitronen-Eis

SE_SORBETIERE_2551055_MISE EN PAGE 1 10/11/11 09:02 PAGE31

KOKOSEIS

250 ml Vollmilch (3,5% Fett), 150 g Zucker, 2 Eier, 450 g süße Sahne (30 % Fett), 40 g Kokosraspeln, 1/2 Teelöffel Vanilleextrakt.

•Milch, Ei und Zucker in einem kleinen Topf vermischen.

•Die Zubereitung bei schwacher Hitze erhitzen, ohne sie aufkochen zu lassen.

Dabei ständig umrühren, bis sie eindickt und die Konsistenz einer leichten	DE
Eier-Milch-Creme bekommt.

•Auf Raumtemperatur abkühlen lassen und Kokosraspeln, Sahne und Vanille unterrühren.

•In den Kühlschrank stellen (mindestens 12 Stunden).

TRAUBEN-RUM-EIS

120 g Rosinen, 100 ml Rum. Den Rum über die Rosinen gießen und über Nacht zugedeckt ziehen lassen. 250 ml Vollmilch (3,5% Fett), 100 g Zucker, 2 Eier, 450 g süße Sahne (30 % Fett).

•Die Milch in einem kleinen Topf erhitzen, Eier und Zucker in einer anderen Schüssel schlagen.

•Die heiße Milch langsam unter das Eier-Zucker-Gemisch rühren.

•Die Zubereitung in den Topf geben und erhitzen, ohne sie aufkochen zu lassen. Dabei ständig umrühren, bis sie eindickt und die Konsistenz einer leichten Eier-Milch-Creme bekommt.

•Auf Raumtemperatur abkühlen lassen.

•Die Sahne unterrühren und in den Kühlschrank stellen (mindestens 12 Stun- den).

•Die in Rum getränkten Rosinen hinzufügen, wenn das Gerät läuft und die Zu- bereitung schon fest wird.

JOGHURT-ZITRONEN-EIS

300 g Naturjoghurt, 3 Esslöffel (50 g) Crème fraîche (42% Fett), 170 g Zucker, 250 ml Zitronensaft.

• Joghurt, Crèmefraîcheund Zuckergutvermischen, bisder Zucker vollkommen aufgelöst ist.

• Zitronensaft unterrühren.

IG5007B1, IG500710, IG500760, IG5007B2, IG500140 specifications

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