Оценок - 3, средний балл: 4.3
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Фрагмент инструкции
• Make sure drain hole is not blocked with ice or salt. • For smooth ice cream, additional ice and salt should be added as the ice melts to keep the canister covered with ice and salt. • Ice cream mixture expands when frozen. If recipe exceeds the FILL LINE, ice cream will overflow canister. • Ensure cover is fully locked on canister. 840128300 ENv04.qxd 11/22/04 8:46 AM Page 7 Recipes Old Fashioned Vanilla Ice Cream This recipe takes a little longer, but it is worth the effort. 3 cups (750 ml) sugar 6 large eggs, beaten 1.4 teaspoon (1.25 ml) salt 41.2 cups (1.125 L) heavy whipping cream 5 cups (1.25 L) whole milk 1 tablespoon (15 ml) vanilla extract In heavy saucepan, combine sugar, salt, and milk. Cook over medium heat stirring occasionally until mixture is steaming. Reduce heat to low. In medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour back into saucepan. Cook over medium-low heat until slightly thick, about 3 minutes. Remove from heat and refrigerate until chilled or overnight. When ready to make ice cream, stir heavy cream and vanilla into chilled custard mixture. Pour into canister. Easy Vanilla Ice Cream 3 cups (750 ml) sugar 3 cups (375 ml) milk 2 tablespoons (30 ml) lemon juice 1 tablespoon (15 ml) vanilla extract 6 cups (1.5 L) heavy whipping cream Combine all ingredients; mix well. Pour into canister. The following variations can be used with either of the Vanilla IceCream recipes above. Black Forest Variation Add 1.2 cup (125 ml) chocolate syrup and 1 can (161.2-ounce [465 g]) pitted Bing cherries, drained and halved. Mix well. Pour into canister. Chocolate-Covered Peanut Variation Add 11.2 cups (375 ml) chocolate syrup and 1 (1.7-ounce bag [65 g]) chocolate- covered peanuts; mix well. Pour into canister. Cookies and Cream Variation Reduce sugar to 11.2 cups (375 ml). Break 30 cream-filled chocolate sandwich cookies into small pieces; mix well. Pour into canister. Orange-ade Ice Cream Variation Add 1 (12-ounce [355 ml]) can frozen orange juice concentrate, thawed and undiluted; mix well. Pour into canister. Mint-Chocolate Chip Variation Replace vanilla extract with 1 teaspoon (5 ml) of mint extract. Finely chop 3 cups (18 ounces [500 g]) semisweet chocolate chips and add to ice cream mixture. Add 4 drops of green food color (optional); mix well. Pour into canister. Peanut Butter Variation Add 2 cups (500 ml) chunky peanut butter into ice cream mixture; mix well. Pour into canister. Chocolate Chip Walnut Ice Cream Add 2 cups (500 ml) semisweet chocolate bits and 1 cup (250 ml) chopped walnuts; mix well. Pour into canister. 7 840128300 ENv04.qxd 11/22/04 8:46 AM Page 8 Strawberry-Banana Variation Add 6 mashed bananas and 1 quart (1 L) coarsely chopped strawberries to ice cream mixture; mix well. Pour into canister. Double Almond Chocolate Variation Finely chop 6 ounces (170 g) semisweet chocolate squares. Replace vanilla extract with almond extract. Chop 2 cups (500 ml) of almonds and add to ice cream mixture; mix well. Pour into canister. Cookie Dough Variation Cut up 1 roll (18 ounces [510 g]) refrigerated cookie dough (raw) into small pieces and add to ice cream mixture; mix well. Pour into canister. Banana Pudding Variation Add 1 cup (250 ml) mashed bananas (about 6) and 12 crushed vanilla wafers into ice cream mixture; mix well. Pour into canister. Rocky Road Ice Cream 3.4 cup (175 ml) unsweetened 3 cups (750 ml) whipping cream cocoa powder 3 ounces (75 g) semisweet chocolate 21.4 cup (560 ml) sugar 11.2 cups (375 ml) miniature marshmallows 3 cups (750 ml) milk 3.4 cup (175 ml) chopped pecans (optional) 1 tablespoon (15 ml) vanilla extract Dash of salt In heavy saucepan, combine cocoa powder and sugar. Gradually stir in milk. Cook over low heat, stirring constantly, until chocolate and sugar has dissolved. Remove from heat and refrigerate until chilled. When ready to freeze, mix vanilla extract, salt, and whipping cream into the chilled mixture. Stir coarsely chopped semisweet chocolate, pecans, and marshmallows into mixture; mix well. Pour into canister. Chocolate Ice Cream 12 ounces (350 g) unsweetened 1.2 teaspoon (2.5 ml) salt chocolate, chopped 6 eggs 3 cups (750 ml) half ’n half or 41.2 cups (1.125 ml) heavy whipping cream evaporated milk 1 tablespoon (15 ml) vanilla extract 3 cups (750 ml) sugar 1 cup (250 ml) chopped nuts, optional 6 tablespoons (90 ml) flour In heavy saucepan, combine chocolate and half ’n half or evaporated milk. Cook over medium to low heat until chocolate is melted and mixture is smooth (about 5 minutes). In medium bowl, combine sugar, flour, and salt. Gradually whisk dry ingredients into the melted chocolate mixture and bring to boil. Reduce heat to medium-low and cook, stirring occasionally. In medium bowl, slightly beat eggs. Slowly whisk in half of the hot chocolate mixture then transfer this mixture to the remaining chocolate in saucepan. Cook about 5 minutes, until thick, smooth, and steaming. Refrigerate until c...