Aroma AIC-234 - Manual (Page 13)

11
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.
11
Hel ado de cho col ate
2-2/3tazas deazúcar granulada
2cucharadas demaicena
1/2cucharada desal
6tazas deleche
4 huevosbatidos
6cuadros dechocolate semidulce
1-1/3tazas demitad cremay mitadleche (halfand half)
2tazas decrema batida
1cucharada deextracto devaini lla
Mezcleel azúcar,la maicenay lasal enuna cacerolagrande .A
fuegomediano, agreguelentamente laleche, revolviendo
constantemente hastaque lamezcla comiencea hervir.Muy
lentamente,añada loshuevos batidosy continúerevolviendo.
Reduzcael fuegoy cocinela mezclahasta queespese ligeramente.
Vayaagregando pocoa pocoy lentamentela vainilla,la 1-2/3tazas
demitad cremay mitadleche yla doblecrema. Vacíelaen untazón
grandede vidrio,tápelo yrefrigere de2 a4 horaso hastaque la
mezclase hayaenfriado. Vacíela mezclaen elbote (garrafa)de
mezclary sigalas instruccionesde lasección “Para hacerhelado, ”de
laspáginas 4a la6 .Sólo lleneel botehasta 2/3de sucapacidad, ya
quela mezclase expandirádurante elproceso decongelamiento.
Hel ado de caf é
4-1/2tazas demitad cremay mitadleche (halfand half)
2-1/4tazas deazúcar
4-1/2cucharadas depolvo decafé instantáneo
6tazas decrema
Mezcletodos losingred ientesen elbote demezclar hastaque el
azúcary elpolvo decafé instantáneoson completamentedisueltos.
Sigalas instruccionesde lasección “Para hacerhelado, ”de las
páginas4 ala 6.Sólo lleneel botehasta 2/3de sucapacidad, yaque
lamezcla seexpandirá duranteel procesode congelamiento.
RECIPES
RECETAS