RECIPESICE CREAM MAKER

CLARITY

CONTENTS

PLEASE NOTE: •Tbsp = tablespoon; 1 tablespoon = 15 ml •Tsp = teaspoon; 1 teaspoon = 5 ml•Cup = an ordinary tea cup with a capacity of 250 ml

• Vanilla and Chocolate Connection 4

• Refreshing Lemon Ice 6

• Mandarin, Chocolate & Liquor Sweet Sin 7

• Banana Frozen Yogurt 9

• Ginger And Apricot Symphony 11

• Orange And Honey Greek Passion 12

• Red Sorbet 15

• Green Tea Sorbet 17

• Tropic Sorbet 18

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VANILLA AND CHOCOLATE CONNECTIONNUMBER OF PORTIONS: 4-6

INGREDIENTS:• 250 ml double cream• 200 g low fat natural yogurt• 4 tbsp powder sugar• 1 pack vanilla sugar• 1 tsp vanilla extract• 100 g chocolate chips

PREPARATION:Let double cream and yogurt chill in the fridge prior preparation. Stir cream, yogurt, vanilla extract and sugar in a mixing bowl until smooth. For better results put the bowl with prepared mixture for approx. 30 min in the fridge, then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved. The final minute or two of freezing, add in the chocolate chips.

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ICE CREAM RECIPES

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REFRESHING LEMON ICENUMBER OF PORTIONS: 4-6

INGREDIENTS:• 400g skimmed sweetened condensed milk• 200 g low fat natural yogurt• juice from 4 lemons

PREPARATION:Let condensed milk and yogurt chill in the fridge prior preparation. Stir condensed milk, yogurt and lemon juice in a mixing bowl until smooth. For better results put the bowl with prepared mixture for approx. 30 min in the fridge, then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

MANDARIN, CHOCOLATE & LIQUOR SWEET SINNUMBER OF PORTIONS: 4-6

INGREDIENTS:• 2 small cans of mandarins• 200 g low fat natural yogurt• 250 ml double cream• 4 tbsp favourite chocolate-hazelnut cream/spread• 3 tbsp favourite cream liquor• 1 pack vanilla sugar

PREPARATION:Blend the content of both cans of mandarins in a mixing bowl creating a mixture that can be either thick still with some pieces of fruit or smooth and compact – it is up to your taste. Then add the rest of ingredients and mix well. For better results put the bowl with prepared mixture for approx. 30 min in the fridge, then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

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BANANA FROZEN YOGURTNUMBER OF PORTIONS: 4-6

INGREDIENTS:• 500g plain Greek or normal yogurt*• 125 g powder sugar• 3 bananas

PREPARATION:Let bananas and yogurt chill in the fridge prior preparation. Stir yogurt and sugar in a mixing bowl until smooth. In another bowl mash bananas - we recommend to use ripe bananas. Stir the banana mash into the yogurt mixture. For better results put the bowl with prepared mixture for approx. 30 min in the fridge, then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

FROZEN YOGURT

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GINGER AND APRICOT SYMPHONYNUMBER OF PORTIONS: 4-6

INGREDIENTS:• 500g favourite apricot yogurt• 250 ml double cream• 4 tbsp ginger syrup• 1 tbsp ribbed ginger stem

PREPARATION:In a mixing bowl stir all ingredients until smooth. For better results put the bowl with prepared mixture for approx. 30 min in the fridge, then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

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ORANGE AND HONEY GREEK PASSIONNUMBER OF PORTIONS: 4-6

INGREDIENTS:• 500g plain Greek yogurt• 5 tbsp honey• 2 tbsp thick orange syrup

PREPARATION:Let yogurt chill in the fridge prior preparation. Stir yogurt, honey and orange syrup in a mixing bowl until smooth. For better results put the bowl with prepared mixture for approx. 30 min in the fridge, then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

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RED SORBET NUMBER OF PORTIONS: 4-6

INGREDIENTS:• 115 g sugar• 150 ml water• 450 g fresh raspberries; thawed if frozen• Juice from 1 lemon

PREPARATION:Heat the sugar in a saucepan and then add water. On a low fire stir the sugar until all crystals dissolve in water. Then set the high fire and boil until the mixture turns into some thick liquid. Once it’s done, remove the saucepan from fire an let it cool.Blend whole raspberries in a blender then if desired pass the mixture through a thick sieve to rid of all seeds. Stir the sugar liquid, raspberry mixture and lemon juice. Let the mixture chill in a fridge for approx. 30 min. Then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

SORBET

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GREEN TEA SORBET NUMBER OF PORTIONS: 4-6

INGREDIENTS:• Grinder rind from a small bio lemon or a bag of dry lemon rind• 600 ml water for sugar liquid• 150 ml water for tea• 175 g brown sugar• 2 teabags of green tea

PREPARATION:If you decide to use the rind from a fresh lemon, try to grind it thinly, without the white pith! Heat up 600 ml water and sugar and stir until all crystals dissolve. Then add the lemon rind and boil until the mixture turns into some thick liquid. Once it’s done, remove the saucepan from fire an let it cool.Prepare green tea from 2 teabags and 150 ml water. Pour clear tea into the sugar liquid and let it cool down in the fridge for approx. 30 min. Then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

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TROPIC SORBETNUMBER OF PORTIONS: 4-6

INGREDIENTS:• 250 g chopped mixture of your favourite tropical fruit (pineapple, mango…)• 200 ml water• 150 g sugar• Juice from 1 lime

PREPARATION:Blend the fruit to a desired consistency – you can prepare smooth or semi-smooth mixture. Then add stir in the rest of ingredients. Let the mixture chill in a fridge for approx. 30 min. Then pour it into the ice cream maker and allow it to freeze until desired consistency is achieved.

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