West Bend Chris Freytag Manual De Instrucciones página 8

Fresh Strawberry Ice Cream
1 cups Fresh strawberries, cleaned and sliced
Juice of ½ lemon
cup Granulated sugar, divided
cup Whole milk
1 cups Heavy cream
½ - ¾ tsp. Vanilla extract
1. In a small bowl, combine the strawberries, lemon juice and ¼ cup sugar. Stir
gently and let strawberries sit in the juices for 2 hours. Drain the strawberries,
reserving the juice for use in the liquid mixture.
2. In a medium bowl, combine milk and remaining granulated sugar. Using a
wisk or hand mixer on low, blend until sugar is completely dissolved, about 1 -
2 minutes. Stir in the heavy cream, remaining strawberry juice and vanilla.
3. Pour into the freezer canister and freeze as directed.
4. During the last 5 minutes of freezing, add the strawberry slices.
Fresh Peach Ice Cream
2 cups Whole milk
2 Ripe peaches, peeled, pitted, and chopped (about 1
Juice of ½ lemon
½ cup Sugar
2 Egg yolks
1. In medium saucepan, heat the milk over medium heat until bubbly around the
edges. Do NOT boil. Remove from heat and cover to keep hot.
2. In a blender or food processor, puree the peaches, lemon juice, and ¼ cup
sugar until very thick. With the machine running, gradually add the hot milk.
Return the mixture to the saucepan.
3. In a blender or food processor, beat the egg yolks and remaining ¼ cup sugar
until very thick. With the blender running, gradually add the hot milk. Return
the mixture to the saucepan.
4. Cook over medium heat, stirring constantly with a wooden spoon for 6 to 8
minutes, or until mixture thickens and coats the back of the spoon. Remove
from heat and place pan in a bowl of ice water. Stir for 2 minutes to cool the
mixture. Stir in the peaches. Place in a bowl, cover and refrigerate for 2
hours or until thoroughly chilled.
5. Pour into the freezer canister and freeze as directed.
Variations: Fresh Banana Ice Cream
Use the recipe and directions above substituting 2 ripe bananas, peeled and
sliced in place of the peaches.
8
cups)