Back to Basics FREEZER FUN, Instruction Manual

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9
o
Freezer canister was not cold enough. Check your freezer
temperature to be sure it is 0° F (-18° C) or colder. Be sure the freezer
canister is completely frozen (no liquid sound when shaken) and was
left in the freezer for a minimum of 8 to 10 hours.
o
The mixture was too warm. Ingredients should be chilled prior to
mixing and should be kept refrigerated until ready to freeze in the ice
cream maker.
o
The proportion of ingredients was incorrect. Check your recipe
carefully and if substitutions were made, be sure the total liquid
ingredients are equal to the original recipe.
R
ECIPES
Basic Vanilla Ice Cream (uncooked)
1 cup Whole milk, well chilled
½ cup Granulated sugar
⅔ cup Half & Half
⅓ cup Whipping cream
½ tsp. Vanilla extract (or to taste)
Whisk together milk and sugar until sugar is dissolved. Stir in Half & Half, whipping
cream and vanilla.
Pour into the freezer canister and freeze as directed.
Basic Vanilla Ice Cream (cooked)
1 cup Whole milk, well chilled
½ cup Granulated sugar
1 Egg, beaten
1 cup Whipping cream
1 - 2 tsp. Vanilla extract (or to taste)
Combine milk and sugar in a saucepan. Cook over medium heat, stirring
occasionally, until just bubbly around the edges. Do NOT boil. Reduce heat to low.
Beat egg in small bowl. Stirring constantly, slowly pour about ½ cup of hot milk
mixture into the beaten egg. Add egg to the remaining hot milk mixture. Cook over
low heat, stirring constantly until slightly thickened, about 2 – 3 minutes.
Remove mixture from heat, pour into a bowl and cool completely in the refrigerator
for at least 2 hours. Using a whisk, stir the whipping cream and vanilla into the
chilled mixture.
Pour into the freezer canister and freeze as directed.