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ENGLISH
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Thisproductwill give you sll the plecsureof moking reol ltoliqnicecreqm.
Like o professionolice-creommcker, "ll Geloiqio" incorporoleso refrigeroiingmechonismwith compressorin
order to moke ice-crecmof constontlylow temperolures.
In thisguide you will find recipesfor fruit,clossicslond speciolice-crecmcreotionsqnd sorbets.Choosethe fresh
ingredientsto suifyour toste,ploce them in lhe ice-creommsker ond by simplypressingo buttonyou con moke
genuinecreqmyltslian ice-creom"
For more informqtionqnd io lel us know your fovouriterecipes,visitthe internetsite:
www. gelataio.delonghi.com.
• The recommended quantities for the ingredients are calculated on the basis of a 1.2 litre capacity cylinder.
If the
capacity of your II Gelataio cylinder is different, just reduce or increase the quantities proportionally.
• Mixtures which require heating should not be poured into the II Gelataio cylinder until they are completely cold.
• The quantity
of the various ingredients ean be increased or decreased according to your personal taste without
affecting the end result. If you want to make a mixture sweeter during preparation, you should not add extra sugar
to the cylinder as it would not dissolve. It is preferable to dissolve the sugar in a drop of water over a low heat then
when completely cold add the syrup to the cylinder.
• If the recipe includes fruit, it should always be washed and dried before use. Unless otherwise indicated, peel,
stalks, kerneis, seeds, cores etc. should be removed.
• If the recipe includes cream, this can be wholly or partly replaced with an equal amount of milk according to taste.
• To make less ice-cream, reduce or halve the quantities indicated. In this case, the preparation time will be shorter.
• When using raw eggs, make sure they are fresh by breaking each egg separately into a bowl before adding it
to the other ingredients to make sure it does not have an unpleasant smell, the white is not watery but compact and
adhering to the yolk and the yolk is swollen and round.
• If the mixture contains alcohol, preparation may require 10-15 minutes longer.
• Sorbets tend to melt rapidly. They should be removed from the cylinder immediately prior to consumption.
5
Meion ice-CYeaut
Ingredients
• 200 g melon pulp
• 160 g sugar
• 100 g/ml milk
• 130 g/ml cream
• l tablespoon lemon juice
Preparation:
Blend the melon with the sugar and the dessertspoon of lemon
juice, then dilute with the mdk and cream. Pour into the II
Gelataio cylinder. The ce-cream wil be ready in about 30
minutes and you will obtain 6-8 portions.
BMUUUt ice-CYeaut
I
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•
•
•
•
•
gredients
200 g banana pulp
3 tablespoons lemon jUice
150 g sugar
120 g/ml cream
100 g/ml milk
1/2 teaspoon vanil,in (or equivalent)
Preparation:
Blend the banana with half tne sugar and the lemon juice,
then add the creali', mdk, va'1dlm and remaining sug ar to the
resulfng puree. Mix thorougnly and pour into the II Gelataio
cylinder. The ice-cream will be ready i'l about 30 minutes and
you will obtain 6-8 portiors
PeAdt ice-CYeaut
Ingredients
• 300 g peaches, fresh o' in syrup
• 130 g sugar
• 70 g/ml mil k
• 90 g/ml cream
• 1/2 lemon
• A pinch of vanillin or equivalent
Preparation:
Blend the peac~es wltr the sugar, then blend the frui t puree
with the cream and add the milk, grated lemon peel and
vanillin. Pour into the II Gelataio cylinder. The ice-cream
will be ready in abou· 30 mlnu+es and you will obtain 6-8
portions. If you are using fresh peaches, remember to moisten
the flesh of fruit with a couple of tablespoons of lemon juice to
prevent discolouration.
strawfJ-eny ta-CYetUU
Berry ta-CYetUU
Ingredients
III 230 g cleaned strawberries
III 130 g/ml milk
III 120 g/ml cream
III 120 g sugar
III A pinch oF vanillin or equivalent
Ingredients
III 230 g fresh or frozen berries
III 150 g sugar
III 140 g/ml cream
III .80 g/ml milk
Preparation:
Blend the strawberries with half the sugar, then add the
milk, cream and remaining sugar. Mix well to dissolve the
sugar, then flavour with the vanillin. Pour into the II Gelataio
cylinder. The ice-cream will be ready in about 25 minutes and
you will obtain 6-8 portions.
Leuurn
ta-CYetUU
Ingredients
120 g/ml lemon juice
• 2 lemon s (grated peel)
III 100 g/ml water
III 200 g sugm
III 100 g/ml milk
III 50 g/ml cream
Preparation:
Blend the berries with 70 g of sugar, then pass the resulting
puree through asieve. Separate ly, mix the remaining sugar
with the milk and cream . Add the fruit puree and pour into the
II Gelotaio cylinder. The ice-creom will be ready in about 30
minutes and you will obtain 6-8 portions.
p~ ta-CYetUU
Ingredients
80 g shelled pistachio nuts
III 140 g sugar
III 220 g/ml cream
III 160 g/ml milk
III A pinch af vanillin or equivalent
III
III
Preparation:
.
Place the water, sugar, filtered lemon juice and grated rind
together in a bowl and mix until the sugar is dissolved. Add the
creom and milk and pour into the II Gelataio cylinder. The icecrearn will be ready in about 40 minutes and you will obtain 6-8
portions.
Preparation:
Scald the pistachio nuts in boiling water, then drain and peel.
Place in a blender together with 30 g of sugar and grind
finely. Mix the remaining sugar with the milk, vanillin and
cream, add the pistachio nuts and pour into the II Gelataia
cylinder. The ice-cream will be ready in about 25 minufes and
you will obtain 6-8 portions.
Hazeinutf ta-CYetUU
CtrcfJ1Uf;t ta -CYetUU
Ingredients
l 20 g hazelnuts
• 130 g sugar
III 250 g/ml cream
III 100 g/ml milk
III
Preparation:
Mix finely chopped walnuts with 50 g of sugar. Mix the
remaining sugar, milk and chopped nuts (setting aside two
dessertspoons) with the cream, then pour into the II Gelataio
cylinder. While the ice-cream is being prepared, place the
remaining walnuts in a pan and toast for a few minutes.
Remove from the heat and leave to cool. After 20 minutes of
processing in the ice-creom maker, odd the toasted walnuts.
The ice-cream will be ready in about 25 minutes and you will
obtain 6-8 portions.
Ingredients
250 g/ml milk
III 160 g/ml cream
III 130 g sugar
III 60 g coconut flour
III l sachet vanillin ar equivalent
III
Preparation:
Bring the milk, coconut and sugar to the boil in a saucepan.
Remove from the heat and leave to steep for 30 minutes then
filter. Blend the cream and vanillin into the mdk, then pour into
the II Gelataio cylinder. The ice-cream will be ready in about 35
minutes and you will obtain 6-8 portions.
7
CyMUa ke ..CYetU1i
Ingredients
• 200 g/ml milk
• 150 g/ml cream
• 150 g sugar
• 100 g egg yolks (ca. 5 egg yolks)
• l sachet vanillin or equivalent
Preparation:
Place the milk, cream and 50 g of sugar in a bowl and mix.
Separately, beat the egg yolks with the remaining sugar then,
continuing to stir, blend in the milk mixture and vanillin. Pour
into the II Gelataio cylinder. The ice-cream will be ready in
about 30 minutes and you will obtain 6-8 portions.
DaiYy ke-CYetU1i
Ingredients
• 370 g/ml milk
• 90 g/ml cream
• 140 g sugar
• l sachet vanillin or equivalent
Preparation:
Mix the milk, cream and sugar thoroughly. Flavour with the
vanillin, then pour the mixture into the II Gelataio cylinder.
The ice-cream will be ready in about 30 minutes and you will
obtain 6-8 portions.
cluJurta.re ke -CYetU1i
Ingredients
• 250 g/ml milk
• 50 g/ml cream
• 200 g plain chocolate
• 100 g sugar
Preparation:
Heat the cream in a pan, remove from the heat and add the
chopped chocolate and sugar. Mix thoroughly until all the
ingredients are completely dissolved, then leave to cool. Add
the cold milk and pour into the II Gelataio cylinder. The icecream will be ready in about 25 minutes and you will obtain
6-8 portions.
MUtt ke~GYeaÆ
Ingredients
• 215 g/ml cream
• 180 g/ml milk
• 125 g sugar
• 80 g plain chocolate
• 1/2 teaspoon vanillin or equivalent
Preparation:
Mix the milk, cream, sugar and vanillin. Pour all the
ingredients into the II Gelataio cylinder. After 30 minutes, the
ice-cream will be ready. Add the chopped chocolate. Leave
to mix for a further couple of minutes. The recipe makes 6-8
portions.
Ingredients
• 230 g/ml milk
• 130 g/ml cream
• 90 g sugar
• 150 g/ml mint syrup
Preparation:
In a bowl, mix the sug ar with the milk and cream. Add the
mint syrup and pour into the II Gelataio cylinder. The icecream will be ready in about 30 minutes and you will obtain
6-8 portions.
c1foe ke~GYeaÆ
LiI<..u?yke ke~GYeaÆ
Ingredients
• 250 g/ml milk
• 150 g/ml cream
• 5 g dried coffee
• 130 g sugar
• 50 g egg yolks (ca. 2 egg yolks)
• 280 g/ml cream
• 200 g/ml milk
• 120 g sugar
• l g crushed liquorice
Preparation:
Dissolve the coffee in the cold milk and mix well. In a
bowl, whip the egg yolks with the sug ar until the mixture is
voluminous and stiff, then continuing to whisk add the milk
and coffee and the cream a drop at a time. Pour the mixture
into the II Gelataio cylinder. The ice-cream will be ready in
about 25 minutes and you will obtain 6-8 portions.
Ingr~ents
Preparation:
Bring the milk to the boil with the sugar and liquorice. Remove
from the heat and mix until completely dissolved. Place the
milk in the refrigerator and leave to cool. When cold, blend
in the cold cream and pour the mixture into the II Gelataio
cylinder. The ice-cream will be ready in about 30 minutes and
you will obtain 6-8 portions.
YOjlutrt ke~GYeaÆ
Malaja ke~GYeaÆ
Ingredients
• 260 g plain yoghurt
• 200 g/ml cream
• 140 g sug ar
Ingredients
• 150 g/ml cream
• 200 g/ml milk
• 120 g sugar
• 20 g raisins
• 30 g/ml rum
• 40 g egg yolks (ca. 2 egg yolks)
Preparation:
Mix the cream, sugar and yoghurt together. Pour into the II
Gelataio cylinder. The ice-cream will be ready in about 30
minutes and you will obtain 6-8 portions. If you want to add
fruit (strawberries, bilberries, raspberries, kiwi fruit, etc), wash
and divide the fruit into pieces then add sugar and lemon
juice. Mix and leave to rest in the cool for about an hour.
When the ice-cream is ready, transfer it to a bowl, add the
drained fruit and mix. Place the ice-cream in the bowls and
sprinkle with a tea~poon of the syrup left by the fru it.
Preparation:
Wash the raisins and leave them to soak in the rum. In a
bowl, whip the egg yolks with the sugar, then continuing to
whisk add the cold milk and cream a drop at a time. Pour
into the II Gelataio cylinder. The ice-cream will be ready in 30
minutes. Now add the raisins and rum to the ice-cream maker
and continue to process the ice-cream for a few minutes. The
recipe makes 6-8 portions.
9
t4reen apptewrbetIngredients
• 230 g green apple pulp
• 6 tablespoons lemon juice
• 300 g/ml water
• 80 g sugar
Preparation:
Blend the apple pulp with the sugar, lemon juice and half the
water. Add the remaining water and pour into the II Gelataio
cylinder. The sorbet will be ready in about 25 minutes and
you will obtain 6-8 portions.
P~wr6et
Ingredients
• 250 g pineapple pulp
• 90 g sugar
• 5 tablespoons lemon juice
• 260 g/ml water
Preparation:
Blend the dlced pineapple with the sugar, lemon juice and
half the water. Add the remaining water and pour into the
II Gelataio cylinder. The sorbet will be ready in about 25
minutes and you will obtain 6-8 portions.
Ingredients
• 400 g/ml dry spark mg wine
• 100 g/ml water
• 100 g sugar
• 1 egg white
Preparation:
Mix the wine with 60 g of sugar and water. Separately, beat
the egg white with the remaining sugar until frothy. Combine
the fwo mixtures and pour into the II Gelata:o cylinder. The
sorbet will be ready in about 30 minutes and you will obtain
6- 8 portiofls.
PPAfJ1
cor6et
Ingredients
• 250 g pears in syrup
• 4 tablespoons lemon juice
• 300 g/ ml water
• 120 g sugar
Preparation:
Blend the peaches with the lemon juice. Separately, dissolve
the sugar in the water, blend the two mixtures together and
pour into the II Gelataio cylinder. The sorbet will be ready in
about 40 minutes and you will obtain 6-8 portions.
(fvl1.url~
uirbet
Ingredients
• 180 g strawberries
• 120 g sugar
• 3 tablespoons lemon juice
• 280 g/ml water
Preparation:
Clean and wash the strawberries thoroughly, then blend them
with the sugar and lemon juice. Add the water and pour into
the II Gelataio cylinder. The sorbet will be ready in about 30
minutes and you will obtain 6-8 portions.
I
P-IM hU
q;r6et:
Ingredients
• 170 g sugar
• 250 g/ml water
• 120 g/ml filtered lemon juice
• 30 g egg white (ca. 1 egg white)
• 60 g limoncello liqueur
Preparation:
Mix the lemon juice and 150 g of sugar with the water.
Separately, beat the egg white with the remaining sugar until
frothy. When the froth is stiff, add it to the lemon and water
syrup and blend delicately. Flavour with the liqueur. Pour into
the II Gelataio cylinder. The sorbet will be ready in about 25
minutes and you will obtain 6-8 portions.
P/Æ1 l- flY/Jnejruit wrkf
Ingredients
• 150 g/ml water
• 150 g sugar
• 200 g/ml filtered pink grapefruit juice
• 5 tablespoons lemon juice
• 100 g/ml dry white wine
Preparation:
Mix the sug ar with the water, then add the grapefruit and
lemon juice and the wine. Pour into the II Gelataio cylinder.
The sorbet will be ready in about 25 minutes and you will
obtain 6-8 portions.
KI'-',ftt' clty/9ff!;
Ingredients
• 200 g peeled kiwis
• 120 g sugar
• 150 g/ml water
• 160 g/ml sparkling wine
• 2 tablespoons lemon juice
Preparation:
Blend the fruit pulp and sieve. Add the sugar, sparkling wine,
water and lemon juice. Pour the mixture into the II Gelataio
cylinder. The sorbet will be ready in about 20 minutes and
you will obtain 6-8 partions.
8/~f~wrkf
Ingredients
• l 50 g blackberries
• 150 g sugar
• 200 g/ml water
• 50 g/ml vodka
• 30 g egg white (ca. l egg white)
• 1/2 lemon
Preparation:
Blend the blackberries and sieve the puree, then add the
grated lemon rind, sugar, vodka and cold water. Separately
in a bowl, beat the egg whites until they are stiff with a
tablespoon of caster sugar. Blend the beaten egg whites
and blackberry puree. Pour into the II Gelataio cylinder. The
sorbet will be ready in about 20 minutes and you will obtain
6-8 portions.
11
Mtdtivit~
ice-cretU4!
Ingredients
• 400 g/ml multivitamin or ACE juice
• 100 g sugar
• 100 g/ml cream
Preparation:
Mix the sugar and fruit juice, then add the cream and pour
the mixture into the II Gelataio cylinder. The ice-cream will be
ready in about 25 minutes and you will obtain 6-8 portions.
Coffoe and waiAud ice-cretU4!
Ingredients
• 230 g/ml milk
• 110 g/ml cream
• 130 g sugar
• 3 ginstant coffee
• 60 g egg yolks (ca. 3 egg yolks)
• 70 g chopped walnuts
Preparation:
Heat six tablespoons of milk and make the coffee, then add
half the sugar, mix and dilute with the remaining cold cream
and milk. Separately, beat the egg yolks with the remaining
sugar until frothy then blend in the coffee and milk gradually.
Add the walnuts and pour into the II Gelataio cylinder. The
ice-cream will be ready in about 40 minutes and you will
obtain 6-8 portions.
Oyaftje and aLuwnd ice-cretU4!
Ingredients
• 160 g/ml orange juice
• 120 g/ml water
• 150 g sugar
• l egg
• 100 g/ml cream
• 30 g chopped almonds
• 15 g/ml Cointreau or other orange liqueur
• 1 teaspoon orange essence
Preparation:
Mix the orange juice with the water and 100 g of sugar.
Separately, in a bowl, beat the egg with the remaining sugar
until frothy, then blend in the juice, cream and essence. Pour
into the II Gelataio cylinder. Af ter 25 minutes of processing,
add the orange liqueur and almonds. The ice-cream will be
ready in about 30 minutes and you will obtain 6-8 portions.
W/Ute clw-cda:te a;u;{ ~!JUtjer ice~creaut
Ingredients
• 200 g white chocolate
• 200 g/ml milk
• 160 g/ml cream
• 40 g chopped candied ginger
Preparation:
Place the chopped chocolate in a saucepan and heat it in a
bain-marie until dissolved. Remove from the heat and add the
very finely chopped ginger and milk. Leave to cool completely
before pouring into the II Gelataio cylinder. The ice-cream
will be ready in about 40 minutes and you will obtain 6-8
portions.
cJwcoiate
aKd raiMÅt ice~cretU4{
Ingredients
• 300 g mixed fruit pun§e (fresh or in syrup, such as
peaches, apricots, bananas, strawberries, etc)
• 150 g sugar
• 150 g/ml cream
• 1/2 lemon, juice and grated peel
Preparation:
Add the grated lemon rind and juice to the mixed fruit puree,
then the sugar and mix well. Complete with the cream. Pour
into the II Gelataio cylinder. The ice-cream will be ready in
about 25 minutes and you will obtain 6-8 portions.
TropkaL ice~cretU4{
Ingredients
• 130 g/ml milk
• 150 g/ml cream
• 160 g plain chocolate
• 120 g sugar
• 20 g raisins
• 20 g/ml rum
Ingredients
• 300 g tropicai fruit puree (mango, papaya, pineapple)
• 120 g sugar
• 50 g/ml milk
• 40 g/ml cream
• 70 g fru it pulp cut into pieces
• 2 tablespoons lemon juice
Preparation:
Soak the raisins in the liqueur for a couple of hours. Heat the
cream in a pan, remove from the heat and add the chopped
chocolate and sugar. Mix thoroughly until all the ingredients
are completely dissolved, then leave to cool. Add the cold
milk and pour into the II Gelataio cylinder. After 25 minutes,
add the raisins and rum to the ice-cream. The ice-cream
will be ready in about 35 minutes and you will obtain 6-8
portions.
Preparation:
Blend the lemon juice with the fruit puree, then add the sugar
and mix until dissolved. Add the milk and cream and pour
into the II Gelataio cylinder. After 25 minutes of processing,
add the pieces of fru it. The ice-cream will be ready in about
30 minutes and you will obtain 6-8 portions.
Æf1de aKd ~ ice~cretU4{
{jre:en tea ice~cretU4{
Ingredients
• 200 g apple pulp
• 20 g finely chopped toasted pine nuts
• 130 g sugar
• 140 g/ml milk
• 100 g/ml cream
• l small pinch of powdered cinnamon
• l sachet vanillin or equivalent
• 1/2 tablespoon lemon juice
Ingredients
• 5 green tea bags
• 80 g/ml water
• 250 g/ml cream
• l egg
• l tablespoon lemon juice
• 120 g/ml milk
• 100 g sugar
Preparation:
Bring half the milk to the boil with the sugar and cinnamon,
then leave to cool. Liquidise the apple pulp with the lemon
juice and vanillin, then add all the milk and the cold cream.
Pour into the II Gelataio cylinder. After 20 minutes of
processing, add the pine nuts. The ice-cream will be ready in
about 30 minutes and you will obtain 6-8 portions.
Preparation:
Bring the water to the boil and steep the green tea bags for
three minutes, then remove. Sweeten the lemon juice with
50 g of sugar, then leave to cool. Separately in a bowl, beat
the eggs with the remaining sugar until frothy, then add the
milk, cream and cold tea. Pour into the II'Gelataio cylinder.
The ice-cream will be ready in about 30 minutes and you will
obtain 6-8 portions.
13