Bravetti Triple Scoop KP300B Owner's Manual page 5

Please note: These recipes are meant to fill all three canisters. If you are making
different flavors for each canister, please adjust the quantities of the ingredients
accordingly. Always chill ingredients for at least 4 hours before using.
Vanilla Ice Cream
1 cup Whole Milk
2/3 cup Half and Half
1/3 cup Whipping Cream
1/2 cup Sugar
1/2 tsp Vanilla Extract
Any crushed mix-ins as desired
1. Whisk ingredients together in a small bowl until sugar dissolves.
2. Pour into canisters and freeze ice cream as directed.
3. Add mix-ins 5 minutes before end of freezing process.
Simple Chocolate Ice Cream
1/4 cup Sweetened, Condensed Milk
1 1/3 cup Chocolate Milk
1/3 cup Whipped Dessert Topping
** Low fat ingredients not recommended
1. Combine ingredients in a small bowl.
2. Pour into canisters and freeze ice cream as directed.
3. Add mix-ins, like crushed cookies, chocolate chips, or nuts 5 minutes before
end of freezing process.
Coffee Ice Cream
3 cups Half and Half
1/4 cup Ground Coffee
1 cup Sugar
3 Large Eggs (beaten)
1 Tbs Vanilla Extract
1 cup Milk
1. Heat milk in a saucepan over medium high heat. When bubbles are seen around
edges of the pot, remove from heat.
2. Stir in coffee and half the sugar.
3. In a slow steady stream, constantly whisk hot mixture into a bowl with beaten eggs.
4. Return mixture to the saucepan and add remaining sugar.
5. Over medium high heat, stir constantly for 3-4 minutes until mixture is thickened.
6. Stir in Vanilla and Half and Half, then chill for 3-4 hours.
7. Strain through a very fine sieve or cheesecloth.
8. Pour into canisters and freeze ice cream as directed.
Strawberry or Raspberry Sorbet
2 2/3 cups Fresh or Frozen (thawed) Strawberries or Raspberries (pureed)
1/2 cup Sugar
2/3 cup Water
2 tsps Lemon Juice
1. Combine sugar and water in a small saucepan.
2. Bring to a boil over medium high heat.
3. Simmer until sugar is completely dissolved and liquid is reduced.
4. Cool for 3-4 hours in refrigerator.
5. Add pureed fruit and lemon juice.
6. Pour into canisters and freeze as directed.
RECIPES
7
Pistachio Ice Cream
1 1/4 cups Pistachios (shelled)
1 1/2 cups Milk
3 Eggs
1 cup Sugar
1 cup Heavy Cream (whipped)
1 tsp Almond Extract
1 tsp Vanilla Extract
1. To blanch shelled nuts; place nuts in a bowl and pour boiling water over the nuts.
Allow to stand for 1 minute. Drain well and peel nuts.
2. Blend nuts, milk, eggs and sugar with a whisk until liquid is smooth.
3. Pour into a saucepan and cook over low heat until the mixture is thickened,
approximately 25 minutes. Do not allow liquid to boil.
4. Allow mixture to cool for 3-4 hours then add in vanilla and almond extracts.
5. Stir and fold in whipped cream.
6. Pour into freezer canisters and freeze ice cream as directed.
Lemon Sorbet
1 cup Water
1 cup Sugar
3/4 cup Lemon Juice
5 tbs Lemon Zest
1. In a medium saucepan, heat water and sugar until it is dissolved.
2. Bring to a boil, simmer for 2 minutes and allow to cool.
3. Add lemon juice and lemon zest to the sugar mixture.
4. Chill the mixture 2-3 hours.
5. Pour into freezer canisters and freeze ice cream as directed.
Orange Sorbet
2 cups Fresh Orange Juice
Juice of 1 Lemon
1 cup Water
1 cup Sugar
1. In a medium saucepan, heat water and sugar until it is dissolved.
2. Bring to a boil, simmer 2 minutes and allow to cool.
3. Stir orange and lemon juice to the sugar mixture.
4. Chill the mixture 2-3 hours.
5. Pour into freezer canisters and freeze ice cream as directed.
Vanilla Frozen Yogurt
1 tsp Vanilla Extract
2 1/4 cup Milk
1/2 cup Sugar
1 Envelope Gelatin
1 1/2 cup Plain Yogurt
1/4 cup Corn Syrup
1. Combine the milk, sugar and gelatin. Allow to stand for 1 minute.
2. Cook over low heat for approximately 5 minutes until gelatin dissolves.
3. Allow the mixture to cool completely.
4. Stir in the vanilla extract, yogurt, and corn syrup to cooled mixture.
5. Pour into a container, cover and chill for 8 hours.
6. Pour into freezer canisters and freeze ice cream as directed.
RECIPES
8