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Recetas
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Recipes
Quick & Easy Chocolate Ice Cream
2 cups cocoa
7 large cans of condensed milk
13 1/2 cups milk
In a large mixing bowl, combine milk and condensed milk. Dissolve the cocoa
in a bit of hot water. Once dissolved, stir cocoa into the milk mixture until
completely blended. Pour the entire contents of the bowl into the mixing
canister and follow directions in the “How To Use” section, pages 4 to 7. Do
not fill the mixing canister more than 2/3 full, as the mixture will expand
during freezing.
Vanilla Ice Cream
3 cups granulated sugar
2 1/4 Tbsp cornstarch
1/3 tsp salt
2 1/4 Tbsp vanilla
10 1/2 cups milk
8 eggs, beaten
4 1/8 cups heavy cream
2 1/4 cups half and half
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly. Very slowly, add the beaten
eggs and continue to stir. Reduce heat to low and cook until mixture
thickens slightly. Slowly add vanilla, half and half, and heavy cream.
Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture
has chilled. Remove from refrigerator. Pour mixture into the mixing
canister and follow directions in the "How to Use" section, pages 4 to 7. Do
not fill the mixing canister more than 2/3 full, as the mixture will expand
during freezing.
Helado de chocolate simple
2 tazas de cacao (en polvo)
7 latas grandes de leche condensada
13 1/2 tazas de leche
Mezcle la leche y la leche condensada en un tazón grande. Disuelve el cacao
en un poco de agua caliente. Una vez que está disuelto, agregue el cacao a la
mezcla de leche y revuelve hasta que esté completamente mezclada. Vacíela
en el bote de mezclar y siga las instrucciones de la sección “Modo de Usarse”,
de las páginas 4 a la 7. Sólo llene el bote hasta 2/3 de su capacidad, ya que la
mezcla se expandirá durante el proceso de congelamiento.
Helado de vainilla
3 tazas de azúcar granulada
2 1/4 cucharas de maicena
1/3 cucharaditas de sal
2 1/4 cucharaditas de vainilla
10 1/2 tazas de leche
8 huevos batidos
4 1/8 tazas de doble crema
2 1/4 tazas de mitad crema y mitad leche (half and half)
Mezcle el azúcar, la maicena y la sal en una cacerola grande. A fuego
mediano, agregue lentamente la leche, revolviendo constantemente. Muy
lentamente, añada los huevos batidos y continúe revolviendo. Reduzca el
fuego y cocine hasta que la mezcla espese ligeramente. Lentamente agregue
la vainilla, de mitad crema y mitad leche y la doble crema. Vacíela en un
tazón grande de vidrio y refrigere de 2 a 4 horas o hasta que la mezcla se
haya enfriado. Sáquela del refrigerador. Vacíe la mezcla en el bote
(garrafa) de mezclar y siga las instrucciones de la sección “Modo de Usarse”,
de las páginas 4 a la 7. Sólo llene el bote hasta 2/3 de su capacidad, ya que
la mezcla se expandirá durante el proceso de congelamiento.
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