Aroma AIC-244 - Manual (Page 13)

RECETAS
11
11
RECIPES
Chocolate Ice Cream
2-2/3 cups 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 the 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 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.
Coffee Ice Cream
4-1/2 cups half and half
2-1/4 cups sugar
4-1/2 Tbsp instant coffee powder
6 cups cream
Combine all ingredients in the mixing canister. Stir well until both sugar and
instant coffee powder are dissolved. Freeze as instructed 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.
Heladode chocolate
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2cucharadas demaicena
1/2cucharad a desal
6tazas deleche
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instruccionesde lasección “Para hacerhelado, ”de las páginas4 ala 6.Sólo
lleneel botehasta 2/3de sucapacidad, yaque lamezcla seexpandi rá
duranteel procesode congelamiento.
Heladode café
4-1/2tazas demitad cremay mitadleche (halfand half)
2-1/4tazas deazúcar
4-1/2cucharad as depolvo decafé instantáneo
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instruccionesde lasección “Para hacerhelado, ”de las páginas4 ala 6.Sólo
lleneel botehasta 2/3de sucapacidad, yaque lamezcla seexpandi rá
duranteel procesode congelamiento.