Table of Contents
Advertisement
5100_Booklet.qxd
1/8/04
12:15 PM
Recipes
Old Fashioned Chocolate Ice Cream
Makes about 1 quart
1 cup milk
2 cups heavy cream
1/2 cup sugar
2 egg yolks, beaten
2 oz semi-sweet chocolate, melted
1 oz unsweetened chocolate, melted
2 teaspoons vanilla extract
dash salt
Combine milk and cream in a saucepan and heat over low heat until bubbles form around the edge and
mixture is hot. Add sugar and stir to dissolve. Beat egg yolks in a small bowl and carefully add a few
spoonfuls of hot cream mixture to eggs to gradually warm them. Stir eggs back into saucepan and
continue to cook over low heat, stirring constantly, until mixture thickens slightly and reaches 160° on a
candy thermometer. Remove from heat and strain custard into a bowl. Add chocolates, vanilla and salt.
Place bowl in a pan of cold or ice water and cool to room temperature. Chill in the refrigerator until
ready to freeze. Pour into the ice cream maker and follow instructions for freezing.
Strawberry Ice Cream
Makes about1 quart
Here is an old-fashioned, full-flavored strawberry ice cream. Serve with a few sweet sliced strawberries
for garnish.
1 - 1/2 cups fresh strawberries, stemmed, or 12 oz. frozen unsweetened strawberries
1/2 cup milk
1 - 1/2 cups heavy cream
2/3 cups sugar
1 tablespoon vanilla extract
2 tablespoons Triple Sec, or orange-flavored liqueur
dash salt
Place strawberries in a blender or food processor and puree. Add remaining ingredients and process until
smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice
cream maker. Follow instructions for freezing.
C
C
C
C
C
C
C
C
C
A
A
A
A
A
A
A
A
A
Page 6
6
C
C
C
C
C
C
C
C
C
C
A
A
A
A
A
A
A
A
A
A
Peanut Butter Ice Cream
Makes about 1 quart
2 cups half-and-half
1/2 cup milk
1/2 cup nonfat dry milk
3/4 cup peanut butter
3/4 cup sugar
2 teaspoons vanilla extract
In a medium saucepan, combine half-and-half, milk and dry milk. Cover over low heat to dissolve dry
milk. Add peanut butter, stirring until smooth and creamy. Add sugar and cook until dissolved.
Remove from heat; add vanilla. Cool slightly before covering and chilling mixture in the refrigerator.
Blend for a few seconds before pouring into the ice cream maker. Follow the instructions for freezing.
Fresh Peach Ice Cream
Makes about 1 quart
Fresh summer peaches make a wonderful ice cream. Sprinkle with some fresh raspberries for color and
flavor contrast.
2 cups half-and-half
3/4 cup sugar
1/4 cup nonfat dry milk
3 cups peeled, pitted, sliced peaches, or 1 pkg (16 oz) frozen sliced peaches, thawed
3 tablespoons lemon juice
2 teaspoons vanilla extract
dash salt
Combine half-and-half, sugar and dry milk in a blender or food processor and process until smooth.
Add peaches with remaining ingredients and process until smooth. Chill in the refrigerator until ready to
freeze. Blend mixture for a few seconds before pouring into the ice cream maker. Follow the instructions
for freezing.
C
C
C
C
C
C
A
A
A
A
A
A
A
7
C
C
C
C
C
C
C
C
C
C
A
A
A
A
A
A
A
A
A
A
C
C
C
A
A
A
A
- Quick Links:
- Product View
- Making Ice Cream
- Recipes
Hide quick links:
Advertisement
Table of Contents
