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English
Preparation:
Allow the plums to soak for several hours in the lukewarm tea. Then let them boil for 20
minutes in the same tea. Let it drain and cool down, remove the stones. Puree the plums in
the blender and then mix it with the fresh cheese and the cream, add the sugar and the vanilla
sugar. Let the mixture cool down in the refrigerator and then pour it into the ice cream maker
and turn it for approx. 35 minutes into ice cream. After the preparation in the ice cream maker
you put the whole in the freezer for approximately half an hour. Serve the ice cream in bowls
with possibly some plums in Armagnac. You might garnish it with fresh mint leaves and
almond curls.
Cranberry ice cream
Ingredients:
510 gr cranberries
580 ml carbonated mineral water
75 gr castor sugar
Preparation:
Mix the cranberries, the mineral water and the white castor sugar and puree this to a smooth
mixture. You can strain it if you like. Turn it into ice cream in the ice cream maker in approx. 35
minutes. After the preparation in the ice cream maker you put the whole in the freezer for
approximately half an hour.
Mocha ice cream
Ingredients:
30 g. espresso coffee beans
400 ml. cream
180 g. chopped plain chocolate
130 g. castor sugar
4 egg yolks
180 ml. milk
Preparation:
Stir the coffee beans and cream on a moderate fire until the mixture begins to boil. Add the
chocolate. Take the pan off the fire and wait a minute before stirring. Mix the sugar and egg
yolks in a bowl, beat until the mixture becomes a little thicker and then beat the milk through.
Slowly add the coffee ixture and beat everything until smooth. Strain the coffee beans from the
mixture. Then put the mixture in a pan on a low fire and stir until it is thick. Now let it cool
down well. Put it into the ice cream maker and let it turn for 35 minutes. After the preparation
in the ice cream maker you put the whole in the freezer for approximately half an hour.
Soy ice cream
Ingredients:
4 egg yolks
110 gr sugar
220 ml soy milk
220 ml soy Cuisine (Alpro)
0.75 vanilla pod
Preparation:
Firmly beat the egg yolks with the sugar until yellow. Boil the soy milk and Soy Cuisine together
with the split vanilla pod and pour the boiling whole on to the whisked egg yolks. Stir on a low
fire for 5 minutes. Allow the mixture to cool down well Pour the whole into the ice cream maker
and turn it for 35 minutes until it is ice cream. After the preparation in the ice cream maker you
put the whole in the freezer for approximately half an hour.
