Westbend IC16909 Manual De Instrucciones página 8

Peanut Butter Chocolate Chip Ice Cream
2⅔ cups Granulated Sugar
2 tbsp. Corn Starch
½ tsp. Salt
1½ tsp. Vanilla
6 cups Milk
4 Eggs, beaten
Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly. Very slowly, add the beaten eggs and
continue to stir. Reduce heat to low and cook until mixture thickens slightly.
Slowly stir in peanut butter and whisk until all peanut butter is combined and
mixture is smooth. Slowly add vanilla, half and half, and heavy cream. Pour
into a large glass bowl and refrigerate for 2-4 hours, or until mixture has chilled.
Remove from refrigerator. Pour mixture into the freezing canister and follow the
directions in the "Using Your Ice Cream Maker" section. Do not fill the freezing
canister above the "MAX" line, as the mixture will expand during freezing. Stir in
chocolate chips once ice cream is finished churning and stir evenly.
Strawberry Frozen Yogurt
4 cups Plain Yogurt
1 cup Heavy Whipping Cream
Mix all ingredients in a large mixing bowl. Chill the mixture, covered, in the
refrigerator for an hour before freezing. Pour mixture into the freezing canister
and follow the directions in the "Using Your 4 Qt. Ice Cream Maker" section. Do
not fill the freezing canister above the "MAX" line, as the mixture will expand
during freezing.
Chocolate Hazelnut Gelato
4 cups Whole Milk
2 cup Heavy Whipping Cream
1 cup plus ½ cup Sugar
8 Egg Yolks
In a saucepan combine the milk, cream, and 1 cup sugar over medium heat.
Cook until the sugar dissolves, milk starts steaming, and just begins to bubble.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using
an electric mixer until the eggs have become thick and pale yellow, about 4
minutes. Pour ½ cup of the heated milk and cream mixture into the egg mixture,
stirring constantly. Add this mixture back into the saucepan. Cook over medium
low heat, stirring constantly, until the mixture becomes thick enough to coat the
back of a wooden spoon.
Place a strainer over a medium bowl and pour the warm custard mixture through
the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture
in the refrigerator for 2-4 hours, or until mixture has chilled. Pour mixture into the
freezing canister and follow the directions in the "Using Your 4 Qt. Ice Cream
Maker" section. Do not fill the freezing canister above the "MAX" line, as the
mixture will expand during freezing. To serve, scoop gelato into serving bowls
and top with hazelnuts.
English - 8
2 cups Heavy Whipping Cream
1⅓ cups Half and Half
1½ cup Chocolate Chips
1 cup Peanut Butter or melted Peanut
Butter Chips
¾ cup Sugar
1 ½ cups Strawberries in syrup, thawed
1 tsp. Vanilla Extract
1 cup Chocolate-Hazelnut Spread
1 cup Hazelnuts, crushed, optional