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RECETAS
12
12
RECIPES
Rocky Road Ice Cream
1-3/4 cups granulated sugar
1/2 tsp salt
2 cups milk
6 squares semi-sweet chocolate
2 cups half and half
6 cups whipping cream
1 Tbsp vanilla extract
2 cups mini marshmallows
1-1/2 cups chocolate chips
1 cup chopped pecans
Mix the milk and chocolate in a large saucepan. Over medium heat, stir until
the chocolate is completely melted. Remove from heat and slowly add sugar
and salt, mixing well, until dissolved. Stir in the remaining ingredients, except
the marshmallows, pecans and chocolate chips, then cover and refrigerate for
about 30 minutes or until the mixture has chilled. 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. Add marshmallows, pecans and chocolate chips after
the ice cream has finished churning and stir in evenly.
Cherries and Chocolate Ice Cream
3/4 cup chocolate shavings
3/4 cup fresh cherries, pitted and halved
6 large eggs
2-1/4 cups sugar
6 cups heavy cream
3 cups milk
Place the cherries and the chocolate shavings in separate bowls. Cover and
chill until cold. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2
minutes. Slowly mix in sugar, whisking until completely blended. Slowly add
cream and milk; whisk until blended. Pour mixture into 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 camino empedrado
1-3/4 tazas de azúcar granulada
1/2 cucharadita de sal
2 tazas de leche
6 cuadros de chocolate semidulce
2 tazas de mitad crema y mitad leche (halsf and half)
6 tazas de crema batida
1 cucharada de extracto de vainilla
2 tazas de malvaviscos miniatura
1-1/2 tazas de pedacitos de chocolate (chocolate chips)
1 taza de nueces picadas
Mezcle la leche y el chocolate en una cacerola grande. A fuego mediano
agregue el chocolate, revolviendo hasta que se derrita completamente. Retire
del fuego y añada lentamente el azúcar y la sal, mezclando bien hasta que se
disuelvan. Revuelva el resto de los ingredientes, con la excepción de las
malvaviscos, pedacitos de chocolate y las nueces picados, tape y refrigere
durante 30 minutos aproximadamente o hasta que la mezcla se haya
enfriado. 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. Agregue los malvasicos miniaturas, los
pedacitos de chocolate y las nueces picados después de que haya terminado
el proceso de congelamiento y los mezcle bien.
Helado de cerezas y chocolate
3/4 taza de chocolate rallado
3/4 taza de cerezas frescas (sin huesos y divididos en dos)
6 huevos grandes
2-1/4 tazas de azúcar
3 tazas de leche
Refrigere las cerezas y el chocolate rallado hasta que se hayan enfriados.
Bata los huevos hasta que son muy ligeros (1 o 2 minutos). Vaya agregando
poco a poco ya lentamente el azúcar hasta que esté completamente
mezclado. Agregue lentamente la crema y la leche y bata hasta que estén
mezclados. 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.
14


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