Trisa Ice Cream Recipes the Creamery Instructions

Trisa Ice Cream Recipes the Creamery Instructions

Basic recipe vanilla ice cream

Ingredients

• 4 egg yolks
• 100 g sugar
• 300 ml milk
• 300 ml cream
• 1 vanilla pod

Made of egg white and cream, this ice cream forms the basis of many sorts of ice cream. The following recipe is a traditional recipe for vanilla ice cream.
If the vanilla sugar is omitted, this recipe can be used as a basic recipe for many other sorts of ice cream.

Preparation

Slice the vanilla pod and scrape out the seeds. Bring the milk with the vanilla pod and vanilla seeds gradually to the boil in a pan. Beat together the egg yolks and sugar. Gradually add the milk and cream, stirring constantly. Return the mixture through a sieve to the pan and stir until a wafer-thin layer has formed on the spoon.

Do not allow to boil otherwise all the ingredients will separate.
Remove the pan from the stove, allow to cool and then stir in the vanilla sugar.
Pour all the mixture into the ice cream maker.

Milk ice cream

Ingredients

• 200 ml cream
• 450 ml milk
• 175 g sugar Pinch of salt

Preparation
Mix the ingredients together well and pour the mixture into the ice cream maker.

Tip: if you are making stracciatella ice cream, add 60 g grated chocolate to the mixture.

Frozen Yogurt

Ingredients

• 50 g sugar
• 150 ml cream
• 500 g greek style yoghurt

Preparation

Mix together the yoghurt and sugar until the sugar crystals have dissolved.
Whip the cream until stiff and mix both masses. Pour all the mixture into the ice cream maker.

Chocolate ice cream Deluxe

from Linda Lomelino

Ingredients

• 3 egg yolks
• 40 g sugar
• 150 ml milk
• 300 ml cream
• 100 g dark chocolate, chopped
• 2 tbs unsweetened cocoa powder
• 1 Pinch salt

Preparation

Put half of the cream (150 ml) together with the cocoa in a pan, whisk with the hand blender to dissolve the cocoa; heat until the boiling temperature is reached.

Remove from the cooker, add the chocolate and let it melt whilst stirring. Fill the mixture into a bowl and stir in the remaining cream. Put aside. Whisk the egg yolks in a bowl. Heat the milk, sugar and salt in a pan until the boiling temperature is reached, carefully add it to the egg yolks. Pour back in the pan and heat while constantly stirring until the mass has formed. Strain the chocolate mass through a sieve and fold in. Cover the bowl with plastic wrap and leave if possible over night in the refrigerator or put it in the freezer compartment for faster cooling. Let the mass freeze in the ice machine, pour it into a bowl and freeze for 2 to 3 hours before serving.

“Lomelinos Eis” (Lomelino’s ice) published by the AT Verlag.

Nut chocolate ice cream

Ingredients

• 3 egg yolks
• 150 g sugar
• 450 ml milk
• 100 g chocolate
• 50 g shelled nuts
• 1 Pinch vanilla sugar

Preparation

Finely chop the nuts Melt the chocolate with a spoonful of milk and the vanilla sugar in a water bath. In a bowl stir the eggs and sugar together, then add the milk, chopped nuts and melted chocolate. Allow the mixture to cool and pour into the ice cream maker.

Iced coffee

Ingredients

• 3 egg yolks
• 150 g sugar
• 200 ml milk
• 300 ml cream
• 2 pcs chocolate*
• 1/2 dl espresso
• 1-2 tsp Nescafe
• 1/2 packet vanilla sugar
• *with a high cocoa content

Preparation

In a pan heat the milk and dissolve the espresso and chocolate in it. In a bowl beat together the egg yolks, sugar and vanilla sugar to form a pale- yellow foamy mixture. Add the milk, chocolate and espresso. Mix all the ingredients together well. Allow the mixture to cool and pour into the ice cream maker. Just before the end, put the nescafe through the opening into the ice cream maker.

Caramel ice cream

Ingredients

• 6 eggs
• 250 g sugar
• 250 ml milk
• 400 ml cream
• 4 tbs water
• Butterscotch cubes

Preparation

Melt the sugar in a pan and let it caramelize until it is light brown. Stir constantly.
Add the water and stir until the caramel is smooth. Then, slowly add the cream and stir until all the lumps are gone. Cool down the caramel mass and add the milk whilst stirring. Let the mass cool down. After that, stir in the eggs in the caramel mass with a whisk. Pour all the mixture into the ice cream maker. Just before the end, add the caramel cubes through the refill opening in the ice machine.

Banana ice cream

Ingredients

• 300 g ripe bananas
• 150 ml cream
• 150 ml milk
• 150 g sugar
• Juice of a lemon
• 1/2 packet vanilla sugar

Preparation

Purée the bananas, then add the sugar, lemon juice and vanilla sugar.
Add the cream and vanilla sugar, stirring constantly. Add the cream and milk, stirring constantly, and pour all the mixture into the ice cream maker.

Strawberry ice cream

Ingredients

• 250 g fresh strawberries
• 200 ml milk
• 200 ml cream
• 150 g sugar
• Juice of one lemon

Preparation

Wash and purée the strawberries. Mix in the sugar and lemon juice. Add the cream and milk, stirring constantly. Pour all the mixture into the ice cream maker.

Ice cream with yoghurt and fruit

Ingredients

• 250 g fruit
• 300 ml milk
• 300 ml yoghurt
• 50g sugar
• Juice of one lemon

Preparation

Wash fruit thoroughly and purée. Add the sugar and lemon juice. Blend the mixture with the milk and yoghurt. Pour all the mixture into the ice cream maker.

Pineapple ice cream

Ingredients

• 400 g pineapple flesh
• 300 ml cream
• 50g sugar
• 1/2 packet vanilla sugar
• Juice of 1/2 a lemon

Preparation

Cut the flesh into small pieces, add the sugar and lemon juice. Add the cream and vanilla sugar, stirring constantly, to form a smooth mixture. Pour all the mixture into the ice cream maker.

Melon ice cream

Ingredients

• 150 g sugar
• 200 ml cream
• Juice of one lemon
• 400 g flesh of a sugarmelon or cantaloupe melon

Preparation

Crush the flesh and add the sugar and lemon juice. Add the cream, stirring constantly, to form a smooth mixture. Pour all the mixture into the ice cream maker.

Basic recipe for a sorbet syrup

Ingredients

This syrup is an important ingredient of many sorbet recipes. It can be stored in a
fridge for several weeks. Mix together equal quantities of sugar and water.
Put the quantities of sugar and water specified in your chosen recipe into a pan.
Heat up on a low heat, stirring constantly, until the sugar has dissolved completely. Allow the finished syrup to cool.

Orange sorbet

Ingredients

• 300 g sugar
• 300 ml water
• 300 ml orange juice
• Peel of 2 grated oranges & 1 lemon
• 2 egg whites

Preparation

Prepare the syrup according to the basic recipe previously described and add the grated peel of the citrus fruits. Once the syrup has cooled, add the orange and lemon juice. In a bowl beat the egg white until stiff and pour all the ingredients into the ice cream maker.

Raspberry sorbet

Ingredients

• 200 g sugar
• 200 ml water
• 500 g raspberries
• 1–2 tbs. Lemon juice
  according to the acidity of the berries

Preparation

Prepare the syrup according to the basic recipe and let it cool. Strain the raspberries and pass the mass through a sieve in another bowl. This way the cores stay in the sieve. Add the mashed raspberries. Pour all the mixture into the ice cream maker.

Lemon sorbet

Ingredients

• 300 g sugar
• 300 ml water
• 300 ml lemon juice
• 1 egg white
• Grated peel of 2 lemons

Preparation

Prepare the syrup according to the basic recipe and allow to cool. Add the lemon juice, stiffly beaten egg white and grated lemon peel to the mixture. Pour all the mixture into the ice cream maker.

Strawberry sorbet with limes

Ingredients

• 500 g fresh strawberries
• 200 ml water
• 200 g sugar
• Juice of 1/2 a lime

Preparation

To prepare the syrup, follow the recipe for basic ice cream. While the mixture is cooling, Strain the strawberries, the lime juice and the sugar syrup. If you don’t like cores in the sorbet, strain the mass through a sieve and add 100 ml cold water afterwards. Pour all the mixture into the ice cream maker.

Trisa Electronics AG Kantonsstrasse 121 CH-6234 Triengen
info@trisaelectronics.ch
Tel: +41 41 933 00 30
Fax: +41 41 933 32 02

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