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Aroma AIC-244 Manual

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RECETAS
13
13
RECIPES
Cookie Dough Ice Cream
1 cup chocolate chip cookie dough, crumbled into small pieces
1 cup mini chocolate chips (optional)
6 large eggs
2-1/4 cups sugar
6 cups heavy cream
3 cups milk
Place the cookie dough and the chocolate chips in separate bowls. Cover and
chill until cold. Whisk the eggs in a mixing bowl 1-2 minutes, until light and
fluffy. Slowly mix in sugar, whisking until completely blended. Slowly add
cream and milk and 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. When the mixture has finished churning, add cookie dough and
chocolate chips (optional) and stir in evenly.
Peanut Butter Chocolate Chip Ice Cream
2-2/3 cups granulated sugar
2 Tbsp cornstarch
1/2 tsp salt
1-1/2 tsp vanilla
6 cups milk
4 eggs, beaten
2 cups heavy cream
1-1/3 cups half and half
1-1/2 cups chocolate chips
1 cup peanut butter or 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 the mixture has
chilled. Pour the 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. Stir in chocolate
chips once ice cream is finished churning and stir evenly.
Helado de pasta de galleta (cookie dough)
1 taza de pasta de galleta
1 taza de pedacitos de chocolate
6 huevos grandes
2-1/4 tazas de azúcar
3 tazas de leche
Refrigere el pasta de galleta y el chocolate hasta que se hayan enfriados. Bata
los huevos hasta que sean 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. Después de mezclar
el helado, desmigaje la pasta de galleta y mezcle en el helado. Coloque la
mezcla en el congelador hasta que esté firme.
Helado de mantequilla de cacahuate y pedacitos
de chocolate (chocolate chips)
2-2/3 tazas de azúcar granulada
1 cucharadita de maicena
1/2 cucharada de sal
1-1/2 cucharadas de vainilla
7 tazas de leche
4 huevos batidos
2 tazas de doble crema
1-1/3 tazas de mitad de crema y mitad de leche (half and half)
1-1/2 tazas de pedacitos de chocolate (chocolate chips)
1 taza de mantequilla de cacahuate o 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 “Para hacer helado ,” de las páginas 4 a la 6. Sólo
llene el bote hasta 2/3 de su capacidad. Agregue los pedacitos de chocolate
cuando el proceso de congelamiento ha terminado.
… 15


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