Back to Basics Ice Cream Maker Instruction Manual page 8

Strawberry Frozen Yogurt
4 cups Plain Yogurt
1 cups Heavy Whipping Cream
Mix all ingredients in a large mixing bowl. Chill the mixture, covered, in the
refrigerator for an hour before freezing.
Pour mixture into the freezing canister and follow the directions in the "Using
Your 4 Qt. Ice Cream Maker" section. Do not fill the freezing canister above the
"MAX" line, as the mixture will expand during freezing.
Chocolate Hazelnut Gelato
4 cups Whole Milk
2 cup Heavy Cream
1 cup plus ½ cup Sugar
8 Egg Yolks
In a saucepan combine the milk, cream, and 1 cup sugar over medium heat.
Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using
an electric mixer until the eggs have become thick and pale yellow, about 4
minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture
and stir. Add this mixture back into the saucepan. Cook over very low heat,
stirring constantly, until the mixture becomes thick enough to coat the back of a
wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through
the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Pour
mixture into the freezing canister and follow the directions in the "Using Your 4
Qt. Ice Cream Maker" section. Do not fill the freezing canister above the "MAX"
line, as the mixture will expand during freezing. To serve, scoop gelato into
serving bowls and top with hazelnuts.
¾ cup Sugar
1 ½ cups Strawberries in syrup, thawed
1 tsp. Vanilla Extract
1 cup Chocolate-Hazelnut Spread
1 cup Hazelnuts, crushed, optional
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