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Recipes
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Recetas
Chocolate Ice Cream
2 2/3 cup granulated sugar
2 tsp cornstarch
1/2 tsp Salt
6 cups milk
4 eggs, beaten
6 squares semi-sweet chocolate, melted
1 1/3 cups half and half
2 cups whipping cream
2 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.
Coffee Ice Cream
4 1/2 cups half and half
2 1/4 cup sugar
4 1/2 tablespoons instant coffee powder
6 cups cream
Combine all ingredients in mixing canister. Stir well until both sugar and
instant coffee powder are dissolved. Freeze as instructed. Do not fill the
mixing canister more than 2/3 full, as the mixture will expand during
freezing.
Helado de chocolate
2 2/3 tazas de azúcar granulada
2 cucharadas de maicena
1/2 cucharadas de sal
6 tazas de leche
4 huevos batidos
6 cuadros de chocolate semidulce
1 1/3 tazas mitad crema y mitad leche (half and half)
2 tazas de crema batida
1 cucharada 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 café
4 1/2 tazas mitad crema y mitad leche (half and half)
2 1/4 tazas de azúcar
4 1/2 cucharadas de polvo de café instantáneo
6 tazas de crema
Mezcle todos los ingredientes en el bote de mezclar hasta que el azúcar y el
polvo de café instantáneo son completamente disueltos. 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.
13


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