Steba ic 20 [12/44] Recipes
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Steba ic 20 [12/44] Recipes

Steba ic 20 [12/44] Recipes
12
Recipes
Vanilla ice cream
300ml cold milk, 300ml cold cream, 3 egg
yolk, 100gr sugar, vanilla bean.
Basic recipe
Heat milk, cream and the scratched va-
nilla bean. Mix the egg yolks with sugar,
stir in the hot liquid and beat until fluffy.
Leave the mixture to cool in the refri-
gerator. Now, put the cooled mixture
into the frozen container and let the ice
cream maker work for 30 to 40 minutes.
Malaga ice cream
Use the basic recipe for vanilla ice cream
and add through the refill opening,
while stirring, 50gr raisins which have
been soaked with 4 tbsp. rum for 12
hours.
Chocolate ice cream
Use the basic recipe for vanilla ice cream
and add 80gr cocoa while heating the
milk with the cream.
Mocha ice cream
Use the recipe for chocolate ice cream
and add 2 tsp espresso powder to the
milk-cream mixture.
Yoghurt ice cream
300gr cold plain yoghurt, 400gr cold
cream, 150gr icing sugar, 2 tbsp. lemon
juice. Mix yoghurt with icing sugar and
lemon juice. Beat the cream and fold
in. Fill into the frozen container and let
the ice cream maker run work 30 to 40
minutes.
Berry ice cream
300gr cold plain yoghurt, 300gr cold
mixed berries, 150gr icing sugar. Purée
the washed berries and add icing sugar,
yoghurt. Fill into the frozen container
and let the ice cream maker work for 30
to 40 minutes.
Raspberry sorbet
500gr cold raspberries, 125gr icing sugar,
150ml white wine, 2 tbsp. strawberry
liqueur. Purée the cold berries with icing
sugar and white wine. Fill the mixture
into the frozen container and let the ice
cream maker work for 30 to 40 minutes.
Add the liqueur at the end.
Apple sorbet
600ml apple juice, 200gr sugar, 1 tbsp.
lemon juice. Boil up the apple juice,
sugar and lemon juice. Leave to cool in
the refrigerator. Fill the mixture into the
frozen container and let the ice cream
maker work for 30 to 40 minutes.
Pineapple ice cream
150ml cold milk, 200ml cream, 1 vanil-
la bean, 3 egg yolk, 120gr sugar, 1 can
pineapple (600gr). Boil up milk, cream
and the scratched vanilla bean. Brew
for 10 minutes. Beat egg yolk and sugar
until fluffy. Fold the egg mixture into the
milk-cream mix. Heat everything to 85°C
while stirring constantly. Do not let the
mixture boil! Purée the pineapple with
some salt and add to the milk-mix. Let
the mixture cool down in the refrige-
rator for about 5 hours. Fill into the ice
cream maker and let it work for 20 to 40
minutes.

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