Wolfgang Puck BICM0015 Use And Care Manual page 10

HSN08_MiniIceCreamMaker 3/21/08
Kiwi Sorbet
Makes approximately 1 quart
INGREDIENTS
10 large kiwi fruit (peeled and juiced)*
1/2 cup sugar
METHOD
1 Combine all ingredients in mixing bowl.
2 Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3 Plug appliance in and set to "ON". Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4 Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5 Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
* You can juice the kiwi with a blender, immersion blender, or juicer.
If you use a juicer, the seeds will be strained out. The flavor will be the
same but the seeds add to the presentation of the sorbet
Courtesy Marian Getz, Wolfgang Puck Chef
8:27 AM Page 17
17
Lemon Gelato
Makes approximately 1 quart
INGREDIENTS
Step 1:
4 eggs
2 cups sugar
Combine the above ingredients in a double boiler over simmering
water whisking gently until mixture thickens, about 10 minutes.
This is the Lemon Curd.
Step 2:
1 cup heavy cream
1 cup half & half
Zest from 1 lemon
Combine these ingredients together and add to the lemon curd
from step one. Strain and chill.
METHOD
1 Combine all ingredients in mixing bowl.
2 Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3 Plug appliance in and set to "ON". Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4 Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5 Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
18
1 cup fresh lemon juice
1/2 cup unsalted butter (cubed)
Zest from 6 lemons