H.Koenig HF180 Manual De Usuario página 6

Heat the whole milk until it is just bubbling around the edges (this may be done on the stovetop or in a microwave).
In a blender or food processor fitted with the metal blade, pulse to process the sugar with the chocolate until the
chocolate is very finely chopped. Add the hot milk, process until well blended and smooth. Transfer to a medium
bowl and let the chocolate mixture cool completely. Stir in the heavy cream and vanilla to taste.
Turn the machine ON, pour mixture into freezer bowl through
ingredient spout and let mix until thickened, about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 370 (60% from fat) . carbo. 34g . pro 3g . fat 25g .
sat. fat 11g . chol. 65mg . sod. 31mg
VARIATIONS:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped
toasted almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last
5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing, layer it with dollops of
your favorite chocolate sauce and scoops of marshmallow crème (fluff).
FRESH STRAWBERRY ICE CREAM
Makes ten 1/2-cup servings.
250g or 1 pint fresh ripe strawberries, stemmed and sliced
3/2 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow to the
strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk
and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream plus
any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer bowl
through ingredient spout and let mix until thickened, about 50 – 60 minutes. Add the sliced strawberries during the
last 5 minutes of freezing.
Note: this ice cream will have a "natural" appearance of very pale pink; if a deeper pink is desired, sparingly add
drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) . carbo. 20g . pro 2g . fat 15g . sat. fat 10g . chol.57mg . sod.26mg
FRESH LEMON SORBET
Makes ten 1/2-cup servings.
2 cups sugar
2 cups water
1 cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest *
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to
low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called a
simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep
refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 50
– 60 minutes.
When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat) . carbo. 52g . pro .19g . fat 0g .
sat. fat 0g . chol. 0mg . sod. 2mg
VARIATION:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and
1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the mixture (Orgeat
Syrup is used for cocktails such as a MaiTai or Scorpion and can be found with the drink mixers in most grocery
stores).