HOW TO MAKE ICE CREAM A. Put in the ice-cream container (1) the mixing blade (2) fixing it with « blade-locking nut(3). B. Turn the cooling switch (5) on position “1” and let the ice-cream maker coo| down for about 5 minutes. C. Pour the ingredients from the chosen recipe into the ice-cream container (1). It is always preferible to cool the ingredients first. D. Put the cover (4) on the ice-cream container (1). E. Set the timer (6) to 30 min. position. F. Turn the mixi blade (2) switch to “1” position to start up the mixing blade (2). If at the end of the pre-set time the ice-cream is still too soft, reset the timer (6) for afew minutes. If, on the contrary, the blade stops because the ice cream is sufficiently hardened, turn: | the mixing-blade switch (7) to “O” position and put the timer (6) back to “O" min IMPORTANT If the compressor stops running, because the power goes out or the plug falls out or for other reasons, wait about 5 minutes before restarting the machine.CHOCOLATE ICE CREAMS Basic recipe 150 gr., 5 ozs bitter bar chocolate. 200 gr., 7 028. milk. 200 gr., 7 ozs. heavy cream. 130 gr., 4,5 ozs. sugar. Break up the chocolate, place it in a small saucepan with 2-3 tsp. of milk. H double boiler, stirring continuously, not letting it boil (or the chocolate will chocolate has melted and the mixture is smooth and creamy. Add the rest of tht time, continuing to stir. Remove the pan from the burner and mix in the cream and sug‘ cool. Pour the cooled mixture into the ice-cream maker and set the timer for 30 minutes. When ice cream is well whipped, remove and serve. Sprinkling it with cocoa, if desired. jeat over a low fire or ina i form lumps), until the fe milk, alittle at a yar. Allow to the Coconut chocolate ice cream 100 gr., 3,5 ozs. bitter bar chocolate. 50 gr., 2 ozs. grated coconut. 200 gr., 7 ozs. milk. 180 gr., 4,5 ozs. sugar. Warm the milk and add the grated coconut. Let stand for at least a half-hour, then proceed accord- ing to the basic recipe. Serve decorated with a few very thin slices of fresh coconut. Moka ice cream 60-80 gr.. 2-3 ozs. bitter bar chocolate. 200 gr.. 7 ozs. brewed coffee. 200 gr.. 7 ozs. heavy cream. 150 gr., 5 ozs. sugar. Proceed according to the basic recipe, replacing the milk with coffee. If you wish, you may serve the ice cream with hot chocolate sauce: serve up the ice cream and place in freezer. At the last possible minute before serving break up 120 grams, 4 ozs. of bitter bar chocolate and place it in a small sau- cepan with two tsps. of water. Heat over a low flame or in a double boiler, stirring continuously until the chocolate has melted; continuing to stir over alow flame, add 60 grams, 2 ozs. of cream a little ata time, blending in to achieve a smooth, creamy consistency. Pour over the ice cream and serve immediately.15 EGGLESS ICE CREAMS Basic recipe 200 gr, 7 ozs. milk. 500 gr, 7 02s. heavy cream. $50 gr, 6 ozs. Sugar. A pinch ot garni end sugar, Adda pinch of salt, Cool ds ream, milk and sugar. sal 001 down the ice-cre for & Mix together the ceerrin the mixture. Set the timer for 30 minutes: When the ice ctoan Go rates area if you Wish, with @ topping Of whipped cream, Eggless coffee ice cream 200 gr., 70zs. heavy cream. 200 ae 7 ozs. brewed coffee. 150 gr, 5 025. Sugar the basic recipe, replacing the milk with an equal amount of coffee, as strong « Follow the bas ple, cooled before use. Serve decorated, if you wish, with whale coi, Beans or sprinkled with unsweetened cocoa. Eggless vanilla ice cream 1/2 vanilla bean. 200 gr., 7 028. milk, 200 gr., 7 028. heavy cream. 450 gr., 5 ozs. sugar. Appinch of salt Pour the milk into a saucepan. Cut the vanilla bean in half lenthwise and remove the small biack ‘seeds by scraping the inside with a spoon: mix them with the milk, add the salt anc :.zat stirring over ‘a low flame until the milk is about to boil. Remove from heat and let cool. Then follow the basic recipe. ZABAGLIONE ICE CREAMS Basic recipe 250 gr., 9 028. milk ce 100 gr., 4 ozs. heavy cream. 100 gr. 4.5 ozs. sugar. 2 tbsp."zabaglione. Mix together the milk, cream and sugar. Separately prepare a zabaglione according to your habits Praha a oer once ping tablaspoons of it to the mixture, Pour the mixture into the ice crear! ind set the timer for 30 minutes. Wh is pertectly set, serve it decorated. desired, with candied fruit. Se ee ane eee, Zabaglione and cookie ice cream 50 gr., 2.025. biscuit cookies. 350 af. 9 ozs. mk Qr., 7 ozs. heavy cream, 100 gr, 4 o2s. sugar Two tbsp. zabaglione. the cases ngrecionts according to the basic recipe. As soon asthe ice cream begins to bow and sprinkle move een coarsely crumbled. At the end, put the ice cream into alarge 32s: with sugar and’ ittes crumbled cookies over it until it is completely hidden. Prepare a carn ittle water; pour it quickly over the cookie coating and serve at once. ad assice cream is set, a pitted date with tea. *HAZELNUT ICE CREAMS Basic recipe 50 gr, 2.028. hazelnut paste. 250 or, 9.025. milk. 4 egg yolks. {GS Gr4 ozs. sugar {00 gr, 4 07s. heavy cream i dilute the hazelnut 2:3 tsps. of milk and use it to ut paste. Beat th Wear atin the hazelnut paste stirring wel the rematning mak ned oe ant Pourre suger Spoled ige-cream maker and set the timer for 30 minutes. Serve decorated igh ceo te Pre= ff desired. You may also add a large pinch of cinnamon to the mixture pped hazelnut, Hazelnut and toasted almond ice cream 50 gr., 2 ozs. hazelnut paste. 60 gr. 2 ozs. almonds. 250 gr., 9 02s. milk. 200 gr., 8 ozs. heavy cream. 4 egg yolks. 100 gr., 4 ozs. sugar. Follow the basic recipe. Chop finely 3/4 of the almonds and put them into ice-cream mak the ice cream begins to freeze. Use the remaining almonds for decoration. toast Inors aie hors, with a tsp. of cane sugar syrup, and lace the ice cream portion with the mixture. Hazeinut and candied fruit ice cream 50 gr., 2 ozs. hazelnut paste 50 gr., 2 ozs. mixed candied fruits 250 gr., 9 ozs. milk 190 ar., 4 ozs. heavy cream 4 egg yolks 100 gr., 4 ozs. sugar »sow the basic recipe. Prepare the candied fruits, cutting them into small pieces (do not forget to include cherries, a piece of lemon, one of orange). When the ice cream is almost ready, toss the candied fruit into the ice-cream maker and let it finish whipping. Serve decorated with half- cherries cut into flower-petal shapes. Hazelnut and carmeled walnut ice cream 130-140 gr., 4,5-5 ozs, walnuts 180 91.9 o2s, sugar gr. 2 ozs. hazelnut paste 250 gf, 9.028, mik 4 egg yolks 100 gr., 4 ozs. heavy cream Shell the walnuts carefully, without breaking the meats, until you have 50 oe oes ott ‘ lace 50, saucepan over a gen! frequently until it melts and Aas Bude Senate ‘ot ing iB cover them with ae coo ind place them on a plate lightly greased with flavorless ol, Z ording to the basic recipe and when frozen, mix in Mt | ration. Serve decorated with the remaining walnuts coarsely‘SHERBETS Madeira sherbet 200 gr., (2 decilitres), 7 ozs. Madeira, 450 gr., 5 ozs. sugar. 200 gr. (2 decilitres). 7 ozs. water. Mix the ingredients briefly and pour them into the pre-cooled ice-cream maker. Set the timer for 30 minutes. Serve the sherbet in elegant long-stemmed crystal goblets, Serve after appetizers or fish or chicken soups of after cheese dishes. To make it smoother and mellower, you may add a well- beaten egg white to the mixture in the ice-cream maker White wine sherbet 200 gr. (2 decilitres), 7 ozs. of sweet white wine. 150 gr., 5 ozs. sugar. 200 gr. (2 decilitres), 7 ozs, water. Juice of one lemon. Briefly mix the ingredients and pour them into the pre-cooled ice-cream maker. Set the timer for 30 minutes. Serve in tall goblets or sherbet glasses, pouring alittle of the same white wine over the top, if desired. It may be served during or after the meal. To make it smoother and mellower, you may add a wellbeaten egg white to the mixture in the ice-cream maker Jamican rum sherbet 4 tbsp. dark rum. 150 gr., 5 02s. sugar. 300 gr. (3 decilitres), 11 ozs. water, Mix together the sugar, water and dark rum, which you can choose from among the strongest and most aromatic. The sherbet thus obtained will be greatly effective for the mid-meal break. Pour the mixture into the ice-cream maker and set the timer for 30 minutes, Serve the sherbet in heavy cut- Grystal glasses. To make it smoother and mellower, you may add a well-beaten egg yolk to the mix- ture in the ice-cream maker. Lemon sherbet 3 large lemons. 180 gr., 6.5 ozs. sugar. 250 gr. (2 1/2 decilitres), 9 ozs. water. Wash one of the lemons and grate about half of the peel. Squeeze it along with the other two. Briefly mix together the lemon juice, the grated peel, water and sugar. Pour it into the ice-cream maker and set the timer for 30 minutes. ‘Strawberry sherbet 200 gr., 7 ozs. strawberries. 150 gr., 5 ozs. sugar. 200 gr. (2 decilitres), 7 ozs. water. Wash the strawberries by dipping them delicately in cold water and draining them at once: remove the stems if necessary. Combine them with the water and sugar in a blender and pour the mixture into the pre-cooled ice-cream maker. Set the timer for 30 minutes. You may use any type straw. berry you wish for this sherbet: fragrant fraises de bois, if possible, but even large strawberries. You may add the juice of 1/2 lemon or 1/2 orange, or both mixed, to the mixture. Melon sherbet 450 gr. (gross wt), 16 ozs. melon, ripe and fragrant. 150 gr., 5 ozs. sugar. 200 gr. (2 decilitres), 7 ozs. water. Clean the melon eliminating rind and seeds. Weight out 200 grams, 7 ozs. of pulp and blend it ina’ blender with the sugar and water, Pour the mixture into the pre-cooledice-cream makeracaoctine timer for 30 minutes. You may serve this sherbet inside a small melon from which the pulses tec, Femoved through a hole cut in the top and which has been stored in the retrigeratre wath eee moment of use. You may also gamish the sherbet with strawberries or rasberries, naturel Oreck for an hour in sugar and a little liqueur, preferably dry.(aie om org Werk 0 Tt ‘ig ta nto Sts 2 rng mint ino tne pre onl i eine ard ie ray be ses wh pe eter ft $2 re equgue of pews You may aso add a ew dcp Se ace ag Bago” he eream Mak So 700 oy te Bron poled i Set the thar nie arate arn a cereal mabe po Bescon cet 9,7 2s very cry wine 702s. water nd pour them into the pre-cooled ice-cream maker. Se the time for sts read, seneitimmedataly intl goblets so that wil not begin fable Ite del for mportant diners and any elegant menu les dry Sardinian Vernaccia wine 1s water ‘ur them into the pre-cooled ice-cream maker. Sethe time for ‘eady, serve it immediately in dessert wine glasses. To make the ‘you may add a wellbeaten egg white to the mixture in the water ‘em into the pre-cooled ice-cream maker. Set the timer fo? «Serve in large glasses in which, if desired, you have already 84 tropical fruits. Place it on the table atthe last min ker the sherbet smoother and mellower, you may ad @ the ice-cream maker. ‘on remove the large black seeds inthe centre; p22 he core and the tough outer peel, along with all's 20ld the rest for later) in a blender along with wate! egeennala setting the timer for 30 minutes “Or slices of the remaining fruit; you may also lace 'S on the side 9 fruit; you mayPear sherbet 2 pears, rather small, ripe, soft variety 460 gr. 5 ozs. sugar. 200 gr. (2 deellitres), 7 ozs. water. ting them into fourths and coring them. Weight out 200 gr, 7 peed it together with the sugar and water in a blender. Pour the mixture mek ‘ne me of ule an ream maker and set the timer for 30 minutes. The sherbet may be served with wraroe d= fopoing or with chocolate sauce and a litte aquavite of pears: You may sieo aod yee 2" aquavite of pears to the mixture during blending or in the ice-cream maker. bad Peel the pears, cut Dry Marsala sherbet 200 gr. (2 decilitres), 7 ozs. dry Marsala 150 gr., 5 ozs. sugar 200 gr” (2 deciles), 7 ozs. water Mix the ingredients briefly and pour them into the pre-cooled ice-cream maker. Set the timer i 30 minutes. Serve the sherbet in tall glasses suitable for an important wine. This sherbet ca after baked fish dishes and before roasts. To make it smoother and mellower, you may ag: well-beaten egg white to the mixture in the ice-cream maker. Sparkling wine sherbet 200 gr. (2 decilitres), 7 02s. very dry wine 160 gr., 6 ozs. sugar 200 gr’ (2 diciltres), 7 ozs. water Briefly mix the ingredients and pour them into the pre-cooled ice-cream maker. Set the timer for 30 minutes. When the sherbet is ready, serve it immediately in tall goblets so that it will not begin to melt before reaching the table. It is ideal for important dinners and any elegant menu, Vernaccia sherbet } 200 gr. (2 decilitres), 7 ozs. dry Sardinian Vernaccia wine 150 gr., 5 ozs. sugar 200 gr. (2 decilitres), 7 ozs. water Briefly mix the ingredients and pour them into the pre-cooled ice-cream maker. Set the timer for 30 minutes. When the sherbet it ready, serve it immediately in dessert wine glasses, To make the sherbet smoother and mellower, you'may add a well-beaten egg white to the mixture in the ice-cream maker. White Bacardi sherbet 4 tbsp. Bacardi white rum 150 gr., 5 ozs. sugar 300 gr. (3 decilitres), 11 ozs, water Briefly mix the ingredients and pour them into the pre-cooled ice-cream maker. Set the timer for 3) minutes, When the sherbet is ready, serve in large glasses in which, if desired, you have already placed small pieces of brightly-coloured tropical fruits. Place it on the table at the last minute because it tends to melt quickly, To maker the sherbet smoother and mellower, you may a0 # well-beaten egg white to the mixture in the ice-cream maker. Exhotic fruit sherbet 1 papaya 1 mango 1/2 small pineapple 150 gr., 5 ozs. sugar 200 gr. (2 decilittes), 7 ozs. water ine mange dese peat g28m spoon remove he ge ' “eyes", Place 200 gr. 7 o2s TFreapemoving the core and the tough outer peel, rhe cae pone this mixta into the pre-cooled ice-cream maker, setting the time nut Cookies on the side. r : u may also lacePrune sherbet 200 gr. 7 02S. of prune, pitted and soft 100 gr. (1 decllitres), 4 ozs. of orange juice 200 gt, (2 decilitres), 7 ozs. water int : ure dients in a strong blender that can purée the skin of the prunes. POU, te mnished ey iso add a Place the ingre fh. You may al into the pre-cooled ice-cream maker and set the timer for 30 minutes. I ith a prune cut in half and an almond or laced with a little cognac or bot! Iittle cinnamon or ground clove or both. LONG DRINKS Chicago 1 tsp. Angostura bitters. 1 part grenadine syrup. 3 parts brandy. 6 parts soda (or seltzer). 2 or 3 ice cubes. Pre-cool the ice-cream maker for at least 7 minutes and then pot and soda, adding a few ice cubes. Turn on the mixing blade for al glasses and add lemon slices and drinking straws. uur in the bitters, grenadine, brandy bout 3 minutes. Pour into high-ball Baltimore coffee 2 tsp. sugar. 2 parts Maraschino. 4 parts fresh milk 4 parts strong, cold coffee 2 or 3 ice cubes. pre-cool the ice-cream maker for at least 7 minutes and add the ingredients including the ice Gubes. Set the timer for 3 minutes. At the end, pour the long drink into tall, thin glasses. GRANITES Lemon granité 2 lemons. 80 gr., 3 ozs sugar. 1/4 litre (2 1/2 decilitres), 8 ozs. water. Squeeze the lemons. Mix the sugar and water into the juice. Pour into the pre-cooled ice-cream aAiSrand tun on for 10-15 minutes. Serve in tall glasses or sherbet glasses, garnishing, if the wish, with thin slivers of candied lemon peel soakes in gin Coffee granité 1/4 litre (250 gr., 9 ozs.) cald coffee. 50 gr., 2 ozs. sugar. Mix the two ingredients, po blade. The granité will be ready if you wish, with whipped cream. ‘ur them into the pre-cooled ice-cream maker and start up the mixin nem ing minutes, Serve in tal glasses or sherbet alasses garnishing, You may also decorate with a few coffee beans :Fig-C Fig.D