Manual Aroma AIC-206 EM (page 13 of 16) (Spanish)

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Recipes

Recetas

Chocolate Ice Cream

5 1/3 cups granulated sugar

4 tsp cornstarch

1 tsp Salt

12 cups milk

8 eggs, beaten

12 squares semi-sweet chocolate, melted

2 2/3 cups half and half

4 cups heavy cream

4 Tbsp vanilla extract

Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat,

slowly stir in the milk, stirring constantly until the mixture begins to simmer.

Very slowly, add the beaten eggs and continue to stir. Reduce heat to low and

cook until mixture thickens slightly. Slowly stir in the melted chocolate and

whisk until all chocolate is combined and mixture is smooth. Slowly add

vanilla, half and half, and heavy cream. Pour into a large glass bowl, cover

and refrigerate for 2-4 hours or until mixture has chilled. 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.

Peanut Butter Chocolate Chip Ice Cream

5 1/3 cups granulated sugar

4 Tbsp cornstarch

1 tsp salt

3 tsp vanilla

12 cups milk

8 eggs, beaten

4 cups heavy cream

2 2/3 cups half and half

3 cups chocolate chips

2 cups peanut butter or 2 cup peanut butter chips, melted

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 stir in peanut butter and whisk until all peanut butter is

combined and mixture is smooth. 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. 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. Stir in

chocolate chips once ice ceam is finished churning and stir evenly.

Helado de chocolate

5 1/3tazas de azúcar granulada

4 cucharaditas de maicena

1 cucharadita de sal

12 tazas de leche

8 huevos batidos

12 cuadros de chocolate semidulce

2 2/3 tazas mitad crema y mitad leche (half and half)

4 tazas de crema batida

4 cucharaditas de extracto de vainilla

Mezcle el azúcar, la maicena y la sal en una cacerola grande, a fuego mediano,

agregue lentamente la leche, revolviendo constantemente hasta que la mezcla

comience a hervir. Muy lentamente, añada los huevos batidos y continúe

revolviendo. Reduzca el fuego y cocine la mezcla hasta que espese ligeramente.

Vaya agregando poco a poco y lentamente la vainilla, la 1 2/3 tazas de mitad crema

y mitad leche y la doble crema. Vacíela en un tazón grande de vidrio, tápelo y

refrigere de 2 a 4 horas o hasta que la mezcla se haya enfriado. 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.

Helado de mantequilla de cacahuate y pedacitos de chocolate

(Chocolate Chips)

5 1/3 tazas de azúcar granulada

4 cucharas de maicena

1 cucharaditas de sal

3 cucharaditas de vainilla

12 tazas de leche

8 huevos batidos

4 tazas de doble crema

2 2/3 tazas de mitad de crema y mitad de leche (half and half)

3 tazas de pedacitos de chocolate (chocolate chips)

2 tazas de mantequilla de cacahuate o 1 taza de pedacitos de mantequilla de cacahuate

(peanut butter chips), derretidos

Mezcle el azúcar, la maicena y la sal en una cacerola grande. A fuego mediano vacíe

lentamente la leche, revolviendo constantemente. Muy lentamente, agregue los huevos

batidos y continúe revolviendo. Baje el fuego y cocine hasta que la mezcla espese

ligeramente. Revolviendo lentamente incorpore la mantequilla de cacahuate y bata

rápidamente hasta que toda la mantequilla de cacahuate quede combinada y la mezcla

quede suave. Lentamente añada la vainilla, la 1 1/2 tazas 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. 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. Agregue los pedacitos de chocolate cuando el proceso

de congelamiento ha terminado.

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Aroma AIC-206 EM Manual

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