Aroma AIC-234 Manuale di istruzioni - Pagina 15

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RECIPES

Cookie Dough Ice Cream

1 cup

chocolate chip cookie dough, crumbled into small pieces

1 cup

mini chocolate chips (optional)

large eggs

2-1/4 cups

sugar

6 cups

heavy cream

3 cups

milk

Place the cookie dough and the chocolate chips in separate bowls.

Cover and chill until cold. Whisk the eggs in a mixing bowl 1-2 minutes,

until light and fluffy. Slowly mix in sugar, whisking until completely

blended. Slowly add cream and milk and whisk until blended. Pour

mixture into 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. When the

mixture has finished churning, add cookie dough and chocolate chips

(optional) and stir in evenly.

Peanut Butter Chocolate Chip Ice Cream

2-2/3 cups

granulated sugar

2 Tbsp

cornstarch

1/2 tsp

salt

1-1/2 tsp

vanilla

6 cups

milk

eggs, beaten

2 cups

heavy cream

1-1/3 cups

half and half

1-1/2 cups

chocolate chips

1 cup

peanut butter or peanut butter chips, melted

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 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. Stir in chocolate

chips once ice cream is finished churning and stir evenly.