Raspberry Ice Cream
Ingredients
2 cups heavy cream
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree'
Method:
1. Combine eggs, sugar, and vanilla in a
mixing bowl and beat well.
2. Beat raspberry puree'.
3. Add cream.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
NOTE: Strawberries, blueberries, or
blackberries can substitute for
raspberries.
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Rich Coffee Ice Cream
Ingredients:
2 cups heavy cream
1 cup half & half
pinch salt
2
⁄
cup sugar
3
3 tbs. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten
Method:
1. Heat half & half in a small sauce pan
until bubbles form along the inside of
the pan. Add sugar, espresso and salt.
Mix until dissolved. Remove from heat.
2. Add 1-2 tbsp. of hot mixture to egg
yolks, bringing it to the milk temp.
3. Slowly add warmed yolks to hot mix-
ture. Continue to cook over low heat.
Keep stirring until the mixture reaches
160° on a candy thermometer and
begins to thicken.
4. Remove saucepan from heat and place
the saucepan in a larger bowl filled
with ice or cold water. Stir until the
mixture becomes a cool custard.
5. Pour mixture through a strainer and
into a bowl. Stir in vanilla and cream.
6. Cover and chill thoroughly. Follow
standard instructions on pg. 3.
Strawberry Cheesecake Ice Cream
Ingredients:
6 oz. cream cheese
2 cups heavy cream
1
1
⁄
tsp. vanilla
2
4 oz. egg substitute
3
⁄
cup pureed strawberries
4
1 cup sugar
Method:
1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.
2. Add cream, vanilla and cream cheese.
Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 3.