Recipe Booklet Instruction Booklet Reverse Side ICE creams, sorbets, sherbetS & more! Pure Indulgence™ Ice Cream-Frozen Yogurt & Sorbet Maker 10ce114307_ice_30bc_recipe.
RECIPE TIPS ice Cream Serving Suggestions The recipes that follow offer you a variety of options for delicious frozen drinks and desserts. You may create or use recipes of your own, as long as they yield no more than 2 quarts. Ice Cream Terrine Recipe Tips • Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before using. Or, chill the recipe over an ice bath, until it is completely cooled, before using.
Basic ICE CREAMs Simple Vanilla Ice Cream Note: This ice cream will have a “natural” appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved. Nutritional information per serving: Calories 275 (58% from fat) • carb. 28g • pro. 2g • fat 18g • sat. fat 11g • chol. 67mg • sod. 29mg • calc.
heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 321 (67% from fat) • carb. 25g • pro. 2g • fat 24g • sat. fat 15g • chol. 73mg • sod. 47mg • calc. 66mg • fiber 3g Andes ® Candies is a registered trademark owned by Charms Marketing Co.
speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla.
(can use a hand or stand mixer fitted with the whip on low speed). While whisking, add ½ cup of the hot half-and-half/sugar mixture and whisk until blended. Stir the egg mixture back into the saucepan; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180°F when checked with an instant-read thermometer. Stir in remaining half-andhalf, powdered milk and heavy cream.
read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in light cream, reserved mango purée and vanilla. Cover and refrigerate at least 6 hours before continuing. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours.
Very Berry Frozen Yogurt Makes about fourteen ½-cup servings ¾ cup whole milk cup granulated sugar 4 cups lowfat vanilla yogurt 18 ounces frozen mixed berries, thawed, puréed and strained to remove seeds 1 teaspoon pure vanilla, almond, or lemon extract In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the yogurt, berry purée and extract.
3 tablespoons light corn syrup 2 teaspoons chopped fresh lime or orange zest Place cranberries, sugar, white cranberry juice, water, and salt in a 3¾-quart saucepan. Bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking liquid) and place in work bowl of food processor fitted with metal “s” blade or in a blender – you may need to do this in 2 batches.
about 6 cups purée. Stir in the lemon juice, orgeat, and cooled simple syrup. Cover and chill for 2 hours or longer. minutes, depending on thickness preferred. Transfer to tall glasses and serve with straws and a maraschino cherry garnish. Nutritional information per serving: Calories 218 (28% from fat) • carb. 39 g • pro. 2g • fat 7g • sat. fat 4g • chol. 22mg • sod. 49mg • calc. 73mg • fiber 0g Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
