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KitchenAid 5KICA0WH Manual page 15

Ice cream maker attachment
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475 mL (2 cups) reduced-
fat (2%) milk
4 (5 x 2 cm [2 x 3/4 -inch])
strips orange peel
4 (5 x 2 cm [2 x 3/4 -inch])
strips lemon peel
6 coffee beans
5 egg yolks
175 mL (3/4 cup) sugar
Scald milk with orange peel, lemon peel, and coffee
beans in heavy medium saucepan.
Whisk yolks and sugar in medium bowl to blend.
Gradually whisk half of milk mixture into yolks. Return
yolks to saucepan with remaining milk. Stir over low heat
until mixture thickens slightly and leaves path on back of
spoon when finger is drawn across, about 8 minutes; do
not boil. Strain into medium bowl. Refrigerate until well
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn
to STIR (Speed 1). Using a container with a spout, pour
mixture into freeze bowl. Continue on STIR (Speed 1) for
15 to 20 minutes or until desired consistency. Transfer
ice cream to airtight container and freeze several hours
to allow flavours to ripen. Can be prepared up to 4 days
ahead. If frozen solid, soften slightly in refrigerator about
20 minutes before serving.
Yield: 8 servings (1/2 cup [120 mL] per serving).
Per serving: About 135 cal, 4 g pro, 21 g carb, 4 g total
fat, 2 g sat fat, 133 mg chol, 30 mg sod.


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