Aroma AIC-204 Руководство по эксплуатации - Страница 16

Просмотреть онлайн или скачать pdf Руководство по эксплуатации для Аппарат для приготовления мороженого Aroma AIC-204. Aroma AIC-204 19 страниц. Traditional ice cream maker

RECIPES
Rocky Road Ice Cream
Ingredients
1¾ cups
granulated sugar
½ tsp
salt
2 cups
milk
6 squares
semi-sweet chocolate
2 cups
half and half
6 cups
whipping cream
1 tbsp
vanilla extract
2 cups
mini marshmallows
1½ cups
chocolate chips
1 cup
chopped pecans
Ingredients
2 cups
granulated sugar
1½ tbsp
cornstarch
¼ tsp
salt
1½ tbsp
vanilla
7 cups
milk
5
eggs, beaten
2¾ cups
heavy cream
1½ cups
half and half
For additional ice cream maker recipes, or even to submit your own, visit our website at www.AromaCo.com!
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Mix the milk and chocolate in a large saucepan. Over medium heat, stir until the
chocolate is completely melted. Remove from heat and slowly add sugar and salt,
mixing well, until dissolved. Stir in the remaining ingredients, except the marshmallows,
pecans and chocolate chips, then cover and refrigerate for about 30 minutes or until
the 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  ll the freezing canister more
than
full, as the mixture will expand during freezing. Add marshmallows, pecans and
chocolate chips after the ice cream has  nished churning and stir in evenly.

Vanilla 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 add vanilla, half and
half and heavy cream. Pour into a large glass bowl and refrigerate for 2-4 hours or until
mixture has chilled. Remove from refrigerator. Pour mixture into the freezing canister
and follow the directions in the “"To Make Ice Cream”" section, pages 5-8. Do not  ll the
freezing canister more than
full, as the mixture will expand during freezing.