Oster FRSTICM700 Manual De Instrucciones página 28

1½ ounces semisweet chocolate square, finely chopped
2 eggs, beaten
1 cups whipping cream
1 teaspoon vanilla extract
1½ teaspoons almond extract
²⁄ ³ cup chopped almonds
Combine milk, sugar, salt and chocolate in saucepan. Cook over medium heat,
stirring constantly, until chocolate is melted and mixture almost boils. Gradually stir
1 cup of the hot mixture into the beaten egg. Pour eggs into the remaining hot
mixture and continue cooking over low heat until slightly thickened (2–3 minutes).
Remove from heat.
Stir in whipping cream, vanilla, almond extract and chopped almonds. Cover and
refrigerate 2 hours.
Pour into freezing bowl and freeze as directed.
MANGO-PINEAPPLE SORBET
5 cups (24 oz.) frozen mangoes or thawed (3 cups after thawing)
3 tablespoons lime juice
½ cup sugar
1 cup unsweetened pineapple juice
Puree mangoes with lime juice and sugar in blender or food processor. Place in a
large bowl. Add pineapple juice; mix with a whisk until blended. Cover; refrigerate
30 minutes.
Start ice cream maker and pour mango mixture through hole in lid. Churn 20-40
minutes or until desired consistency.
STRAWBERRY SORBET
4 cups fresh or frozen (thawed) strawberries, pureed
½ cup sugar
1 cup water
1 tablespoon 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).
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