Hamilton Beach 68990 Manual De Instrucciones página 12

Recipes
(cont.)
Raspberry Ice Cream
3 cups (710 ml) sugar
4 1/2 cups (1.06 L) frozen raspberries, slightly thawed
2 Tablespoons (30 ml) lemon juice
3 cups (710 ml) heavy cream
3 cups (710 ml) milk
Directions:
Remove raspberries from freezer and allow to become slightly soft.
Then mash or puree (strain the seeds if desired). Combine sugar,
lemon juice, and fruit; mix well. Stir in cream and milk. Pour into
canister.
Chocolate-Raspberry Variation
Add 20 crushed chocolate sandwich cookies (place in plastic sandwich
bag and mash). Mix well. Pour into canister.
Strawberry Variation
Replace raspberries with strawberries. Mix well. Pour into canister.
Chocolate Chip Ice Cream
1 12-ounce (340-g) bag semisweet chocolate chips (divided)
3 14-ounce (397-g) cans sweetened condensed milk
2 1/2 cups (591 ml) half 'n half or evaporated milk
2 teaspoons (10 ml) vanilla extract
Directions:
In heavy saucepan, combine 1/2 bag chocolate chips and 3 cans
sweetened condensed milk. Cook over medium heat, stirring
constantly just until chocolate is melted and mixture is smooth.
Remove from heat and refrigerate until chilled. When ready to freeze,
mix half 'n half, remaining chips, and vanilla extract into the chilled
mixture. Mix well. Pour into canister.
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Peach Ice Cream
3 cups (710 ml) chopped fresh or frozen peaches
2 1/4 cups (532 ml) sugar (divided)
6 cups (1.42 L) heavy whipping cream
1 1/2 cups (355 ml) milk
2 Tablespoons (30 ml) vanilla extract
Directions:
Combine the peaches with 1 cup (237 ml) of sugar and stir/mash
together. Let stand 1 hour. Add the remaining 2 cups (473 ml) sugar,
cream, milk, and vanilla extract into the peaches. Mix well. Pour into
canister.
Frozen Custard
12 eggs
3 cups (710 ml) milk
1 1/2 cups (355 ml) sugar
6 Tablespoons (89 ml) honey
1/4 teaspoon (1.2 ml) salt
6 cups (1.42 L) whipping cream
2 Tablespoons (30 ml) vanilla extract
Directions:
In medium saucepan, beat together eggs, milk, sugar, honey, and
salt. Cook over low heat, stirring constantly, until mixture is thick and
reaches at least 160°F (71°C). Cool quickly by placing pan in ice or
cold water and stirring for a few minutes. Cover and refrigerate until
thoroughly chilled. When ready to freeze, mix whipping cream and
vanilla into the chilled custard mixture. Mix well. Pour into canister.
1/20/14 4:39 PM