Sunbeam FRSBGL01-BLU Manual De Instrucciones página 6

RECIPES
IMPORTANT:
* The following recipes (pages 10-13) have been created using
dairy products produced in the United States.
EASY VANILLA ICE CREAM
1 Quart:
1 cup whole milk
/ cup sugar
1
2
Dash salt
/ cup half and half
2
3
/ cup whipping cream
1
3
/ teaspoon vanilla extract
1
2
Combine milk, sugar and salt. Stir with a wire whisk until sugar is
dissolved. Stir in half and half, whipping cream and vanilla.
Pour into canister and freeze as directed on pages 4–5.
OLD FASHIONED VANILLA ICE CREAM
1 Quart:
/ cup sugar
1
2
Dash salt
1 cup whole milk
1 egg, beaten
1 cup whipping cream
2 teaspoons pure vanilla extract
Combine sugar, salt and milk in saucepan. Cook over medium heat,
stirring occasionally until mixture almost boils. Reduce heat to low.
Gradually stir about / cup of hot milk into the beaten eggs. Add eggs
1
2
to remaining hot mixture. Cook over low heat, stirring constantly
until slightly thickened, about 2–3 minutes. Remove from heat and
refrigerate at least 2 hours.
Combine whipping cream, vanilla and chilled mixture, stirring with a
wire whisk to combine.
Pour into canister and freeze as directed on pages 4–5.
Variations: Add a variety of ingredients to the ice cream during the
last 5 minutes of freezing. Use /
1
2
chocolate chips, crumbled chocolate sandwich cookies, M&M's,
crushed peppermint candies, chocolate covered peanuts, etc.
Fruit: Add 1 cup of pureed fruit such as strawberries, bananas,
peaches, blueberries, etc.
1.5 Quart:
1 / cups whole milk
1
2
/ cup sugar
3
4
Dash salt
1 cup half and half
/ cup whipping cream
1
2
1 teaspoon vanilla extract
1.5 Quart:
/ cup sugar
3
4
/ teaspoon salt
1
8
1 / cups whole milk
3
4
2 eggs, beaten
1 / cups whipping cream
1
2
1 tablespoon pure vanilla extract
cup of any of the following:
10
RECIPES
PRALINE ALMOND FUDGE ICE CREAM
1 Quart:
/ cup light brown sugar
1
2
dash salt
1 / cups whole milk
1
2
1 egg, beaten
/ cup whipping cream
2
3
2 teaspoons pure vanilla extract
/ cup slivered almonds
1
2
1 tablespoon butter
/ cup chocolate fudge topping
1
3
Combine brown sugar, salt and milk in a saucepan. Cook over
medium heat until mixture starts to bubble around the edges.
Gradually stir about 1 cup of hot milk into the beaten eggs. Add to
remaining hot milk, stirring constantly. Continue cooking 1 minute.
Remove from heat. Refrigerate 2 hours.
Combine whipping cream and vanilla in large bowl; add chilled
mixture, stirring with a wire whisk to combine.
Sauté almonds in butter over low heat about 5 minutes. Stir into ice
cream mixture. Pour into canister and freeze as directed on pages 4–5.
During last 5 minutes of freezing pour chocolate fudge topping
through opening in top of lid to combine into the ice cream.
STRAWBERRY SORBET
1 Quart:
2 / cups fresh or frozen (thawed) strawberries,
2
3
pureed
/ cup sugar
1
3
/ cup water
2
3
2 teaspoons lemon juice
Combine sugar and water in a small saucepan. Heat to boiling.
Reduce heat and simmer until sugar dissolves. Remove from heat and
cool completely (1– 2 hours). Combine with pureed strawberries and
lemon juice.
Pour into canister and freeze as directed on pages 4–5.
1.5 Quart:
/ cup light brown sugar
3
4
/ teaspoon salt
1
8
2 / cups whole milk
1
4
2 eggs, beaten
1 cup whipping cream
1 tablespoon pure vanilla extract
/ cup slivered almonds
3
4
2 tablespoons butter
/ cup chocolate fudge topping
1
2
1.5 Quart:
4 cups fresh or frozen (thawed) strawberries,
pureed
/ cup sugar
1
2
1 cup water
1 tablespoon lemon juice
11