CLARITY

ICE CREAM MAKER

RECIPES
 CONTENTS
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

PLEASE NOTE:
Tbsp = tablespoon; 1 tablespoon = 15 ml
Tsp = teaspoon; 1 teaspoon = 5 ml
2 Cup = an ordinary tea cup with a capacity of 250 ml 3
 ICE CREAM RECIPES

VANILLA AND CHOCOLATE

CONNECTION
NUMBER 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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 REFRESHING LEMON ICE MANDARIN, CHOCOLATE
NUMBER OF PORTIONS: 4-6
& LIQUOR SWEET SIN
NUMBER OF PORTIONS: 4-6
INGREDIENTS:
400g skimmed sweetened condensed milk
200 g low fat natural yogurt INGREDIENTS:
juice from 4 lemons 2 small cans of mandarins
200 g low fat natural yogurt
250 ml double cream
PREPARATION: 4 tbsp favourite chocolate-hazelnut cream/spread
Let condensed milk and yogurt chill in the fridge prior 3 tbsp favourite cream liquor
preparation. Stir condensed milk, yogurt and lemon juice in 1 pack vanilla sugar
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 PREPARATION:
desired consistency is achieved. 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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 FROZEN YOGURT

BANANA FROZEN YOGURT

NUMBER 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.

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 GINGER AND APRICOT
SYMPHONY
NUMBER 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 PASSION
NUMBER 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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 SORBET

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 its 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.

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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 its 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 SORBET
NUMBER 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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