valutazioni - 2, GPA: 3.5
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Any combination may be used but the total liquid measurement must remain the same. • Always start with liquid ice cream mixtures when preparation starts. Do notuse stiff mixtures such as whipped cream or frozen liquids. • Artificial sweeteners can be substituted for sugar. Please note though that heat affects the sweetness of the artificial sweetener. We recommend that you use artificial sweeteners to mixtures that are cold or that have been completely cooled. When a recipe calls for you to heat the liquid ingredients so that the sugar may dissolve, omit the heating process and simply stir in the artificial sweetener until it is thoroughly dissolved. • With recipes that involve alcohol, the alcohol should be added in the last 10 (ten) minutes of the freezing process as alcohol could slow down the freezing process. • For sorbet, test the ripeness and sweetness of the fruit before you use it. Freezing process will make fruit less sweet. If the fruit is tart add sugar to the recipe. • Do notoperate the unit longer than required. If after 40 minutes the mixture is not yet solid or has thawed again, do not continue. Possible reasons for mixture not freezing: - The freezer canister was not cold enough; - The mixture was too warm, the proportion of the ingredients was not correct. • Do notstore prepared ice cream in the freezer canister for more than a few days. Disposal of UnitThe gel in the freezer canister contains no toxic materials. You may dispose of them as normal household waste. 7 RECIPES Vanilla Ice Cream 1cupWhole Milk 2/3 cupHalf and Half 1/3cupWhipping Cream 1/2 cupSugar 1/2tspVanilla Extract Any crushed mix- ins as desired 1. Whisk ingredients together in a small bowl until sugar dissolves. 2. Pour into canisters and freeze ice cream as directed. 3. Add mix-ins 5 minutes before end of freezing process. Simple Chocolate Ice Cream 1/2 cupSweetened, Condensed Milk 2 2/3cupChocolate Milk 2/3 cup Whipped Dessert Topping ** Low fat ingredients not recommended 1. Combine ingredients in a small bowl. 2. Pour into canisters and freeze ice cream as directed. 3. Add mix-ins, like crushed cookies, chocolate chips, or nuts 5 minutes before end of freezing process. Coffee Ice Cream 1 1/2 cupsHalf and Half 1/8 cupGround Coffee 1/2cupSugar 2Medium Eggs (beaten) 1tspVanilla Extract 1/2cupMilk 1. Heat milk in a saucepan over medium high heat. When bubbles are seen around edges of the pot, remove from heat. 2. Stir in coffee and half the sugar. 3. In a slow steady stream, constantly whisk hot mixture into a bowl with beaten eggs. 4. Return mixture to the saucepan and add remaining sugar. 5. Over medium high heat, stir constantly for 3- 4 minutes until mixture is thickened. 6. Stir in Vanilla and Half and Half, then chill for 3-4 hours. 7. Strain through a very fine sieve or cheesecloth. 8. Pour into canisters and freeze ice cream as directed. Strawberry or Raspberry Sorbet 2 2/3 cupsFresh or Frozen (thawed) Strawberries or Raspberries (pureed) 1/2cupSugar 2/3cupWater 2tspsLemon Juice 1. Combine sugar and water in a small saucepan. 2. Bring to a boil over medium high heat. 3. Simmer until sugar is completely dissolved and liquid is reduced. 4. Cool for 3-4 hours in refrigerator. 5. Add pureed fruit and lemon juice. 6. Pour into canisters and freeze as directed. Please note: These recipes are meant to fill all three canisters. If you are making different flavors for each canister, please adjust the quantities of the ingredients accordingly. Always chill ingredients for at least 4 hours before using. 34 RECETTES Sorbet aux Fraises ou aux Framboises 2 2/3 tasseFraises ou Framboises fraiches ou decongelees 1/2tasseSucre 2/3tasseEau 2c. atheJus de Citron 1. Combinez le sucre et l’eau dans une petite casserole. 2. Amenez aebullition afeu moyen-eleve. 3. Laissez mijoter jusqu’adissolution complete du sucre et reduction du liquide. 4. Mettez au refrigerateur 3 a4 heures. 5. Ajouter les fruits en puree et le jus de citron. 6. Versez dans les contenants de congelation. Faites congeler selon les instructions. Creme Glacee ala Pistache 1 1/4 tassePistaches (avec les ecales) 1 tasse Creme Riche (fouettee) 1 1/2tasseLait 1 c. atheEssence d’amande 3 Oeufs 1 c. atheEssence de Vanille 1tasseSucre 1. Pour blanchir les noix avec ecales, placez les noix dans un bol et recouvrez-les d’eau bouillante. Laisser reposer 1 minute. Egouttez bien et pelez les noix. 2. Fouettez ensemble les noix, le lait, les oeufs et le sucre, jusqu’al’obtention d’un liquide uniforme. 3. Versez dans une casserole et faites cuire afeu doux jusqu’aepaississement du melange (environ 25 minutes) . Ne laissez pas bouillir le liquide. 4. Laissez le melange au refrigerateur pendant de 3 a4 heures. Ajoutez ensuite les essences de vanille et d’amande. 5. Incorporez la creme fouettee en la pliant. 6. Versez dans les contenants de congelation. Faites congeler la creme glacee selon les instructions. Sorbet au Citron 1tasseEau 3/4tasse Jus de Citron 1tasseSucre 5 c. atable Zes...