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Whynter ICM-220SSY Manual

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Yogurt Recipes
Directions:
1. Combine egg yolks, sugar and honey and whisk slightly.
2. Bring yogurt gently to a boil.
3. Pour yogurt into the egg mix and return to low heat.
4. Bring yogurt mixture to simmer, stirring frequently. The mixture should then thicken, do not boil.
5. Remove the mixture from heat and chill.
6. When cool, add the mixture to the ice cream maker following the manufacture's instructions.
7. When the mixture is at the desired consistency, add the pecans.
8. Enjoy immediately or ripen in the freezer for a firmer consistency.
Honey or Maple Yogurt Ice Cream
Ingredients:
3/4 cup of high quality honey or maple syrup
1 cup heavy cream
3 cups plain whole milk yogurt
Directions:
1. Heat honey/ maple syrup and cream in a saucepan over low heat. Stir frequently to combine and prevent
scorching, just until warm.
2. Place the yogurt in a large bowl, and slowly combine using a wire whisk, the honey mixture.
3. Place the mixture in the ice cream maker following the manufacture's instructions. Enjoy immediately or ripen
in the freezer for a firmer consistency.
Vanilla Bean & Honey Yogurt Ice Cream
Ingredients:
4 ounces plain whole milk yogurt
1 vanilla bean scraped
1/3 cup honey
Directions:
1. Heat the honey slightly on the stove.
2. Mix the yogurt and honey a bowl until combined.
3. Slice the vanilla bean down the length of the pod. Open the bean and scrape the seeds out using a dull knife
and add them to the yogurt and honey.
4. Mix well and pour mixture into the ice cream maker following the manufacture's instructions. Enjoy immedi-
ately or ripen in the freezer for a firmer consistency.
Strawberry Yogurt Ice Cream
Ingredients:
3 cups washed, quartered strawberries (about 1 1/2 pints)
Zest of one lemon
3/4 cup sugar
1/4 teaspoon kosher salt
2 cups Greek (strained) yogurt
Lemon juice to taste
… 13 …


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