RECIPES Mascarpone and Fig ............................................................................ 17 Mixed Berry ......................................................................................... 18 Ice Cream: Olive Oil-Thyme ................................................................................... 19 Simple Vanilla ........................................................................................ 8 Simple Chocolate ...........................................................
Simple Vanilla Ice Cream 1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the dry ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning.
. Right before churning ice cream, melt the bittersweet chocolate in a bowl set over a pot of simmering water. Keep chocolate at room temperature (it should remain fluid, but not hot). 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 (based on ½ cup): Calories 365 (68% from fat) • carb. 23g • pro.
3. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the ice cream is almost fully churned, gradually add the pecans. Allow to mix thoroughly. 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.
. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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. mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. 4. Bring the ice cream base to room temperature.
Pistachio Ice Cream 2. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. An old standby takes center stage in the Cuisinart® Gelateria™ Frozen Yogurt, Ice Cream, Gelato & Sorbet Maker. We love this flavor in our Birthday Cake on page 25, or just scoop into your favorite cone. 3. Place the chopped chocolate in a separate mixing bowl; reserve.
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. NOT boil or the yolks will overcook – the process should only take a few minutes. 4. Stir in the vanilla and orange liqueur and pour the mixture through a fine mesh strainer (discard the orange zest); bring to room temperature. Cover and refrigerate at least 2 hours, or overnight.
Vanilla Ice Cream with Stevia 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. A little goes a long way when using stevia. We recommend using only 1 tablespoon of the stevia powder, but if the ice cream is not sweet enough, try adding some blended frozen fruit as well. Nutritional information per serving (based on ½ cup): Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g • chol.
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. 1. Using a blender or in a bowl with an immersion blender on low speed, mix all ingredients together until very smooth with no clumps. 2. Cover and refrigerate 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the hazelnuts. Allow to mix thoroughly. 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. Remove from freezer about 15 minutes before serving. 5. Press Gelato and then Start/Stop.
or the yolks will overcook. The process should only take a few minutes. medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used). 5. Let gelato base come to room temperature. Then cover and refrigerate at least 2 hours, or overnight. Before churning, strain the base through a fine mesh sieve. 4.
airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Make the purée: 1. Put the figs, water and honey in a small saucepan. Bring mixture to a boil and then immediately reduce the heat to maintain a slight simmer. 2. Continue simmering for at least 3 hours, adding water as necessary to keep the figs covered while they are simmering. Nutritional information per serving (based on ½ cup): Calories 364 (50% from fat) • carb. 41g • pro.
5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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. Remove from freezer about 15 minutes before serving. 5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened.
Mango Frozen Yogurt Chocolate Pretzel Frozen Yogurt We use frozen mango to make this a quick, simple dessert, but for a more intense flavor, use ripe, fresh mango. The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert.
Blueberry Frozen Yogurt Honey-Almond Frozen Yogurt The tanginess of the yogurt comes through in this low-fat dessert. The flavors of this are like eating a bowl of Greek yogurt topped with honey. Makes about 7 cups (fourteen ½-cup servings) Makes about 5 cups (ten ½-cup servings) 2 ½ 3 1 4 1 cups whole milk, plain Greek yogurt cup granulated sugar Pinch kosher salt teaspoon pure vanilla extract cups blueberries fresh or frozen (thawed) teaspoon fresh lemon juice ⁄3 1 ⁄3 1 2 1½ ¾ 1.
Dark Chocolate Sorbet Lemon-Basil Sorbet A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat. The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted.
Raspberry-Mint Sorbet Prosecco-Grapefruit Sorbet The perfect pairing of flavors for a light dessert. This refreshing dessert could also double as a frozen cocktail. Makes about 8 cups (sixteen ½-cup servings) 3 2 1 6 Makes about 4 cups (eight ½-cup servings) cups water cups granulated sugar cup packed mint leaves Pinch kosher salt cups frozen raspberries, thawed ¾ ¾ 1 2 ¾ 1. Prepare simple syrup with the water and sugar by adding both to a medium saucepan set over medium-low heat.
Pineapple Sorbet 1 ½ 1 1 1 3 For a taste of the tropics, prepare this sorbet for your family and friends. Makes about 7 cups (fourteen ½-cup servings) 2 1 4½ cups water cup granulated sugar Pinch kosher salt cups cubed pineapple (fresh or frozen, thawed, not canned) ¼ 1. Prepare simple syrup by adding the water, sugar and salt (if using fresh pineapple, the core can be added to the pot as well) to a medium saucepan set over medium-low heat. Cook until the sugar is fully dissolved.
Pistachio Birthday Cake Caramel Sauce While we love this sauce on ice cream, it can also be used as a dipping sauce for fruit and cake. We love the flavor combination of the pistachio ice cream with a chocolate crust, but any flavor can be substituted. Makes 16 servings Makes about ¾ cup ½ cup (1 stick) unsalted butter, cubed 6 ounces semisweet chocolate, chopped 60 chocolate wafer cookies 1 recipe Pistachio Ice Cream (page 12), softened ½ cup chopped pistachios, toasted 1.
Hot Fudge Sauce Raspberry Sauce No sundae bar is complete without homemade hot fudge. This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones.
Gelato de queso Mascarpone e higos ...................................................... 17 RECETAS Helados: Gelato de frutas del bosque ...................................................................... 18 Helado de vainilla simple ............................................................................ 8 Gelato de aceite de oliva y tomillo ............................................................ 19 Helado de chocolate simple ...............................................................
Helado de vainilla simple 1. Colocar el cacao, el azúcar y la sal en un tazón mediano; batir para combinar, rompiendo los pedazos grandes entre sus dedos. Agregar la leche y combinar, con una batidora de mano a velocidad baja, hasta que los ingredientes secos estén disueltos. Agregar la crema líquida para batir y la vainilla. Cubrir y refrigerar durante 2–12 horas. Para "personalizar" este helado clásico, añada bombones picados o chispas en los últimos minutos del mezclado.
3. Justo antes de empezar a congelar el helado, derretir el chocolate semiamargo a baño María. Mantener el chocolate derretido a temperatura ambiente. recipiente hermético y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir. Información nutricional por porción de ½ taza (120 ml): Calorías 365 (68% de grasa) • Carbohidratos 23 g • Proteínas 8 g • Grasa 29 g • Grasa saturada 12 g • Colesterol 58 mg • Sodio 157 mg • Calcio 58 mg • Fibra 2 g 4.
3. Elegir la función ICE CREAM y presionar el botón START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Unos minutos antes del final del mezclado, agregar las pacanas. Dejar que se combine todo. Nota: el helado tendrá una consistencia cremosa. Si desea que sea más firme, ponerlo en un recipiente hermético y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir.
4. Dejar enfriar a temperatura ambiente. Cubrir y refrigerar durante 2–12 horas. Antes de congelar, colar la mezcla con un colador de malla fina. 5. Elegir la función ICE CREAM y presionar el botón START/STOP. Echar la mezcla por la boca de llenado y tapar. Dejar que se mezcle hasta que espese. Nota: el helado tendrá una consistencia cremosa. Si desea que sea más firme, ponerlo en un recipiente hermético y congelarlo durante aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir. 5.
1. Colocar la leche, la crema, 1⁄3 taza (65 g) del azúcar y la sal en una cacerola mediana; poner a calentar a fuego medio-lento. Batir para combinar y seguir calentando justo hasta que la mezcla empiece a hervir. 3. Poner el chocolate picado en un tazón; reservar. 4. Agregar aproximadamente 1⁄3 de la leche caliente a la mezcla de azúcar/ yema, batiendo. Agregar otro 1⁄3 de la leche, y luego regresar toda la mezcla en la olla.
Helado de licor de naranja Información nutricional por porción de ½ taza (120 ml): Calorías 313 (60% de grasa) • Carbohidratos 24 g • Proteínas 4 g • Grasa 21 g • Grasa saturada 13 g• Colesterol 177 mg • Sodio 62 mg • Calcio 103 mg • Fibra 0 g Una sorpresa de lujo para los adultos.
aproximadamente 2 horas. Retirar del congelador 15 minutos antes de servir. 3 tazas (710 ml) de crema líquida para batir ("heavy cream") 1½ cucharadita de extracto natural de vainilla 1. Colocar la leche, el néctar de agave y la sal en un tazón mediano; batir a velocidad baja, usando una batidora de mano, hasta obtener una mezcla homogénea Agregar la crema líquida y la vainilla. Cubrir y refrigerar durante 2–12 horas.
Helado de cereza con chocolate Gelato de vainilla básico Este helado sabe a cerezas cubiertas con chocolate. Es un postre sin lácteo que le encantará a todo el mundo. Añada chocolate derretido para preparar un gelato stracciatella exquisito. Rinde aproximadamente 10 porciones de ½ taza (120 ml) Rinde aproximadamente 12 porciones de ½ taza (120 ml) 2 ¾ ½ 1 1 4 1 3 1 2 1 ½ 1 latas de 13.
Gelato de chocolate con avellanas Gelato de natilla Esta receta clásica trae sabores italianos a su cocina. Esta receta emplea yemas de huevo, para un resultado extra-cremoso con sabor a natilla.
Información nutricional por porción de ½ taza (120 ml): Calorías 176 (55% de grasa) • Carbohidratos 17 g • Proteínas 3 g • Grasa 11 g • Grasa saturada 6 g • Colesterol 138 mg • Sodio 82 mg • Calcio 74 mg • Fibra 0 g Información nutricional por porción de ½ taza (120 ml): Calorías 281 (40% de grasa) • Carbohidratos 40 g • Proteínas 3 g • Grasa 13 g • Grasa saturada 8 mg • Colesterol 50 mg • Sodio 43 mg • Calcio 105 mg • Fibra 1 g Gelato de limón Gelato de queso Mascarpone e higos Este gelato clásico es l
Gelato de frutas del bosque Preparación de la base: 1. Colocar la crema y 11⁄2 taza (355 ml) de la leche en una cacerola mediana. Calentar a fuego medio/medio-lento, justo hasta que empiece a hervir. La exquisitez de la crema y la dulzura de las frutas del bosque recuerda tarta de fruta con helado de vainilla. Rinde aproximadamente 14 porciones de ½ taza (120 ml) 2. Colocar la leche remanente, el azúcar, la maicena, la sal y la vainilla en un tazón mediano. Combinar, batiendo. 2 4 1½ 3 ¼ 2 1 2 3.
Gelato de aceite de oliva y tomillo Helado de yogur de vainilla Este fragante gelato salado es perfecto para servir con simples galletas. Este helado de yogur es más rico cuando se prepara con yogur entero, pero puede usar yogur bajo en grasa si desea.
Helado de yogur de mango Helado de yogur de chocolate con "pretzels" Usamos mango congelado para hacer de este helado de yogur un postre simple y rápido, pero puede usar mango fresco para un sabor más intenso. La combinación del chocolate y de los "pretzels" es perfecta.
Helado de yogur de arándanos azules Helado de yogur de miel con almendras El sabor agridulce del yogur es perfecto para esta receta baja en grasa. Este helado de yogur tiene el mismo sabor que yogur griego con miel.
Sorbete de chocolate oscuro Sorbete de limón con albahaca Nuestro sorbete de chocolate oscuro es algo exquisito. La albahaca da a este sorbete un sabor muy especial, pero puede usar su hierba favorita para preparar esta receta. .
Sorbete de frambuesa con menta Sorbete de Prosecco y toronja Este postre ligero logra la combinación perfecta de sabores. Este postre refrescante también puede tomarse con cóctel helado. Rinde aproximadamente 16 porciones de ½ taza (120 ml) Rinde aproximadamente 8 porciones de ½ taza (120 ml) 3 2 1 1 6 ¾ ¾ 1 1 2 ¾ tazas (710 ml) de agua tazas (400 g) de azúcar granulado taza llena (30 g) de hojas de menta pizca de sal tazas (750 g) de frambuesas congeladas, descongeladas 1.
Sorbete de piña 1 ½ 1 1 1 3 Este refrescante sorbete con sabor tropical les encantará a su familia y a sus amigos. Rinde aproximadamente 14 porciones de ½ taza (120 ml) 2 1 1 4½ tazas (475 ml) de agua taza (200 g) de azúcar granulado pizca de sal kosher tazas (900 g) de cubos de piña (fresca o descongelada; no usar piña enlatada) ¼ 1. Precalentar el horno a 350 °F (160 °C). 1.
Pastel de cumpleaños helado de pistacho Salsa de caramelo Nos encanta la combinación del helado de pistacho con la corteza de chocolate, pero puede sustituirle cualquier sabor. Rinde 16 porciones Esta salsa es perfecta para servir con helado, frutas o pastel.
Salsa de chocolate caliente Salsa de frambuesa La salsa de chocolate caliente casera completa cualquier copa helada. Esta sabrosa salsa es ideal para acompañar no sólo postres helados sino también panqueques o "crêpes".
