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RECETAS
10
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RECIPES
Quick & Easy Chocolate Ice Cream
15 Tbsp cocoa
3 large cans condensed milk
6 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 the directions in the To Make Ice Cream section, pages
4-6. Do not fill the mixing canister more than 2/3 full, as the mixture will expand
during freezing.
Vanilla Ice Cream
2 cups granulated sugar
1-1/2 Tbsp cornstarch
1/4 tsp salt
1-1/2 Tbsp vanilla
7 cups milk
5 eggs, beaten
2-3/4 cups heavy cream
1-1/2 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 the directions in
the "To Make Ice Cream" section, pages 4-6. Do not fill the mixing canister
more than 2/3 full, as the mixture will expand during freezing.
Helado de chocolate simple
15 cucharadas de cacao (en polvo)
3 latas grandes de leche condensada
6 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 Para
hacer helado, de las páginas 4 a la 6. Sólo llene el bote hasta 2/3 de su
capacidad, ya que la mezcla se expandirá durante el proceso de
congelamiento.
Helado de vanilla
2 tazas de azúcar granulada
1-1/2 cucharaditas de maicena
1/4 cucharadas de sal
1-1/2 cucharaditas de vainilla
7 tazas de leche
5 huevos batidos
2-3/4 tazas de doble crema
1-1/2 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 Para hacer helado, de las
páginas 4 a la 6. 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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