Aroma AIC-206EM Gebrauchsanweisung - Seite 17
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RECIPES
Chocolate Ice Cream
Ingredients
5⅓ cups
granulated sugar
4 tsp
cornstarch
1 tsp
Salt
12 cups
milk
8
eggs, beaten
12 squares
semi-sweet chocolate, melted
2⅔ cups
half and half
4 cups
whipping cream
4 tbsp
vanilla extract
Ingredients
5⅓ cups
granulated sugar
4 tbsp
cornstarch
1 tsp
salt
3 tsp
vanilla
12 cups
milk
8
eggs, beaten
4 cups
heavy cream
2⅔ cups
half and half
3 cups
chocolate chips
2 cup
peanut butter or peanut butter chips, melted
For additional ice cream maker recipes, or even to submit your own, visit our website at www.AromaCo.com!
Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir
in the milk, stirring constantly until the mixture begins to simmer. Very slowly, add the
beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens
slightly. Slowly stir in the melted chocolate and whisk until all chocolate is combined and
themixture is smooth. Slowly add vanilla, half and half and heavy cream. Pour into a large
glass bowl, cover and refrigerate for 2-4 hours or until mixture has chilled. Pour mixture
into the freezing canister and follow the directions in the "To Make Ice Cream" section,
pages 5-8. Do not fill the freezing canister more than ⅔ full, as the mixture will expand
during freezing. This recipe will make a couple of batches.
Peanut Butter Chocolate Chip Ice Cream
Mix the sugar, cornstarch 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 the mixture has chilled. Pour the mixture into the freezing canister and follow
the directions in the "To Make Ice Cream" section, pages 5-8. Do not fill the freezing
canister more than ⅔ full, as the mixture will expand during freezing. Stir in chocolate
chips once ice cream is finished churning and stir evenly. This recipe will make a couple
of batches.
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