Aroma AIC-234 Manual de instrucciones - Página 13

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RECIPES

Chocolate Ice Cream

2-2/3 cups

granulated sugar

2 tsp

cornstarch

1/2 tsp

Salt

6 cups

milk

eggs, beaten

6 squares

semi-sweet chocolate, melted

1-1/3 cups

half and half

2 cups

whipping cream

2 Tbsp

vanilla extract

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 the

mixture 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 mixing canister and follow the

directions in the "To Make Ice Cream" section, pages 4-6. Do not fill the

mixing canister more than 2/3 full, as the mixture will expand during

freezing.

Coffee Ice Cream

4-1/2 cups

half and half

2-1/4 cups

sugar

4-1/2 Tbsp

instant coffee powder

6 cups

cream

Combine all ingredients in the mixing canister. Stir well until both sugar

and instant coffee powder are dissolved. Freeze as instructed and

follow the directions in the "To Make Ice Cream" section, pages 4-6. Do

not fill the mixing canister more than 2/3 full, as the mixture will expand

during freezing.