Euro-Pro KP170E - Manual (Page 6)

Recipes
Cherry Ice Cream
3/4 c. Dried Cherries
1/2 c. Rum
2 1/2 c. Light Cream
1/2 c. Sugar
4 Egg Yolks
1/4 tsp. Vanilla Extract
1. Place the cherries in a bowl and cover with rum. Allow to soak for several hours
or overnight.
2. Combine the light cream and the sugar in a saucepan and heat over low heat
until the sugar is dissolved and bubbles begin to form around the edge of the
saucepan.
3. Whisk yolks until creamy.
4. Add 1/2 of the warm cream mixture to the egg yolks. Then pour the warmed
yolk mixture back into the saucepan and continue to cook/ stir until the custard
mixture coats the back of a spoon. Do not boil the mixture.
5. Stir in the vanilla extract and allow to cool completely.
6. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
7. Drain the cherries.
8. When the ice cream mixture begins to thicken as it freezes, add the cherries
and freeze until the ice cream is the proper consistency.
9
Rum Raisin Ice Cream
3/4 c. Raisins
1/2 c. Rum
1 c. Milk
1/2 c. Sugar
2 Eggs
2 c. Whipping Cream
1. Place the raisins in a bowl and cover with rum. Allow to soak for several hours
or overnight.
2. Warm the milk in a pan.
3. Whisk the eggs and sugar together in a separate bowl.
4. Slowly add the warm milk while continuing to whisk. Pour mixture back in the
pan and heat slowly until thickened, stirring constantly. Do not boil.
5. Allow to cool to room temperature.
6. Add whipping cream to mixture and stir.
7. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
8. Add the rum and raisins just before the end of the freezing process.
Recipes
Non-Dairy Vanilla Ice Cream
3 tsp. Gelatin
1/4 c. Apple Juice
1/4 c. Honey
3 1/4 c. Vanilla Soy Milk
2 tsp. Vanilla Extract
1. Pour apple juice into a glass bowl and sprinkle gelatin over the juice. Let sit,
stirring occasionally until gelatin is dissolved, about 10 minutes.
2. In a saucepan, whisk together the honey and the soy milk. Cook until just hot,
stirring frequently; remove from heat.
3. Add softened gelatin mixture to warm milk stirring until the gelatin is well
dissolved. Stir in the remaining soy milk and vanilla extract. Cover and let cool.
4. Spoon the cooled mixture into the removable ice cream bucket of the Gourmet
Ice Cream Maker and start the cycle.
Makes about 1 quart
10
Non-Dairy Strawberry Ice Cream
2 tsp. Gelatin
1/4 c. Apple-Strawvberry Juice
2/3 c. All-Fruit Strawberry Jam
3 c. Vanilla Soy Milk
1 tsp. Vanilla Extract
1. In a glass bowl, sprinkle gelatin over the apple-strawberry juice. Let sit, stiring
occasionally, until gelatin is dissolved, about 10 minutes.
2. In a saucepan, whisk togethre the jam and 2 cups of the soy milk. Cook until
just hot, stirring frequently, then remove from heat. Add softened gelatin
mixture to the hot milk mixture and stir until gelatin is completrely dissolved. Stir
in the remaining soy milk and vanilla extract. Cover and let cool for about 15-20
minutes.
3. Spoon the cooled mixture into the removable ice cream bucket of the Gourmet
Ice Cream Maker and start the cycle.
Makes about 1 quart.