Strawberry Sorbet - Wolfgang Puck BCICM020 Use And Care Manual

HSN_BW IceCreamMaker 9/26/07 12:08 PM
Strawberry Ice Cream
Makes approximately 1 quart
INGREDIENTS
2 1/2 cups fresh strawberries (mash or puree)
2/3 – 1 cup sugar
2 teaspoons lemon juice
1 cup heavy cream
METHOD
1 Combine all ingredients in mixing bowl.
2 Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into metal bucket.
3 Insert assembled dasher motor into metal pail.
4 Plug your compressor ice cream maker into a 120V AC outlet. Turn
timer to 40 minutes. Check regularly for desired consistency. Most
recipes are at soft serve stage after 25-30 minutes. If your dasher
motor stops mixing you have reached the optimum consistency of
your recipe. Immediately unplug the appliance from the outlet to
avoid damaging the dasher motor.
5 Twist bucket gently and pull out by the handle.
6 Scrape mixture into freezable container and freeze for 3 hours
for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
7 Times for churning are approximate and vary depending on initial
starting temperature and type of mixture.
8 There are no stabilizers or emulsifiers in these recipes. Some
separation in the finished product is normal after the first day
of storage in the freezer.
Courtesy Marian Getz, Wolfgang Puck Chef
Page 23
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Strawberry Sorbet

Makes approximately 1 quart
INGREDIENTS
2 1/2 cups fresh strawberries
2/3 cup sugar
2 teaspoons lemon juice
METHOD
1 Combine all ingredients in mixing bowl.
2 Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into metal bucket.
3 Insert assembled dasher motor into metal pail.
4 Plug your compressor ice cream maker into a 120V AC outlet. Turn
timer to 40 minutes. Check regularly for desired consistency. Most
recipes are at soft serve stage after 25-30 minutes. If your dasher
motor stops mixing you have reached the optimum consistency of
your recipe. Immediately unplug the appliance from the outlet to
avoid damaging the dasher motor.
5 Twist bucket gently and pull out by the handle.
6 Scrape mixture into freezable container and freeze for 3 hours
for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
7 Times for churning are approximate and vary depending on initial
starting temperature and type of mixture.
8 There are no stabilizers or emulsifiers in these recipes. Some
separation in the finished product is normal after the first day
of storage in the freezer.
Courtesy Marian Getz, Wolfgang Puck Chef
24