KitchenAid 4-C Recipes & Instructions page 45

• Vanilla Ice Cream
• Chocolate Ice Cream
• Milk Fruit Sherbet CHOCOLATE ICE CREAM
2 ounces (2 squares)
unsweetened
chocolate
2 cups milk
1 cup sugar
1
/ 8 teaspoon salt
3 egg yolks,
slightly beaten
1 teaspoon vanilla
1½ cups heavy
cream
Place chocolate and milk in a sauce pan and
heat over hot water or low heat until choco-
late is melted. Combine sugar, salt and egg
yolks, and add to milk, stirring until com-
bined. Cook 3 minutes. Add vanilla. Chill.
VANILLA ICE CREAM
3 cups milk
1 cup heavy cream
3 eggs or sweetened
1
/8 teaspoon salt
condensed milk
1 cup sugar 1 teaspoon vanilla
Scald 1 cup of milk. Place eggs in Bowl. At-
tach Bowl and Whip. Turn to Speed 6 and
whip until light, about 30 seconds. Turn to
Speed 4 and add salt and sugar gradually.
Stop and scrape Bowl. Pour into a saucepan;
slowly add scalded milk, mixing well. Cook
over low heat or in a double boiler 3 min-
utes or until mixture coats spoon. Chill.
Add remaining milk, cream or condensed
milk, and vanilla. Pour into Freezer Can and
freeze.
Yield: 2 quarts ice cream
Place cream in Bowl. Attach Bowl and
Whip. Gradually turn to speed 6 and whip
until cream Holds Its Shape (see page 18),
about 2 minutes. Turn to Speed 1 and fold in
chocolate mixture, about 30 seconds. Stop.
Pour into Freezer Can and freeze.
Yield: 2 quarts ice cream
For 4-quart Freezer, double recipe.
MILK FRUIT SHERBET
For 4-quart Freezer, double recipe.
2 egg whites
1 cup sugar
3 cups milk
1 tablespoon lemon
juice
2/3
cup crushed
pineapple or
other fruit
1/4 teaspoon vanilla
Place egg whites in Bowl. Attach Bowl and
Whip. Turn to Speed 8 and whip until Soft
Peaks (see page 18) have formed, about 45
seconds. Stop. Combine with remaining in-
gredients, pour into Freezer Can and freeze.
Yield: 2 quarts sherbet
For 4-Quart Freezer, double recipe.
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