Sunbeam FRSBBK04 Manual De Instrucciones página 5

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He
HINT FOR LOWER-FAT RECIPES
For lower fat content, substitute 1% milk for whole milk, whole
milk for half and half; and evaporated skim milk for whipping
cream. Higher fat dairy products – such as whipping cream –
create a smooth, rich and creamy dessert. Lower fat dairy products
create a lighter dessert with a slightly different texture.
NOTE: Use the ingredients that correspond with the Quart
size of your unit.
OLD FASHIONED VANILLA ICE CREAM
4 Quart 6 Quart
2 ⁄ cups sugar 3 ⁄ cups sugar
1 1
4 2
⁄ cup plus 2 tablespoons flour ⁄ cup flour
1 1
4 2
⁄ teaspoon salt ⁄ teaspoon salt
1 3
2 4
5 cups milk 7 cups milk
4 eggs, beaten 6 eggs, beaten
4 cups whipping cream 6 cups whipping cream
2 tablespoons vanilla extract 3 tablespoons vanilla extract
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook
over medium heat approximately 15 minutes or until thickened, stirring
constantly.
Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg
mixture to remaining hot mixture, stirring constantly. Cook 1 minute;
remove from heat. Refrigerate 2 hours. Combine whipping cream and
vanilla in large bowl; add chilled mixture, stirring with wire whisk to
combine. Freeze as directed.
Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25
cookies for 4 quart, or 40 cookies for 6 quart) into mixture before freezing.
Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,
or 6 tablespoons for 6 quart) with sugar, flour and salt. Continue as
directed.
FRSBBK04_FRSBBK06_12ESM1.indd 9-10
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ecIpes
8
CINNAMON BLACK WALNUT ICE CREAM
4 Quart 6 Quart
4 cups whipping cream 6 cups whipping cream
4 cups half and half 6 cups half and half
2 cups sugar 3 cups sugar
2 ⁄ cups chopped black walnuts 3 ⁄ cups chopped black walnuts
1 3
2 4
1 tablespoons vanilla extract 1 ⁄ tablespoons vanilla
1
2
1 teaspoon cinnamon extract
⁄ teaspoon salt 1 ⁄ teaspoons cinnamon
1 1
2 2
⁄ teaspoon salt
3
4
Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.
CHOCOLATE ICE CREAM
4 Quart 6 Quart
2 ⁄ cups sugar 4 cups sugar
2
3
2 tablespoons cornstarch 3 tablespoons cornstarch
⁄ teaspoon salt ⁄ teaspoon salt
1 3
2 4
6 cups milk 9 cups milk
4 eggs, beaten 6 eggs, beaten
6 squares semisweet 9 squares semisweet
chocolate, melted chocolate, melted
1 ⁄ cup half and half 2 cups half and half
1
3
2 cups whipping cream 3 cups whipping cream
2 teaspoons vanilla extract 1 tablespoon vanilla extract
Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.
Cook over medium heat until mixture comes to a simmer, stirring
constantly. Gradually stir about 1 cup of the hot mixture into the beaten
eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over
low heat until slightly thickened (about 2 minutes). Stir in melted chocolate.
Beat with a whisk until mixture is smooth. Stir in half and half, whipping
cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.
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