6
ICE CREAM RECIPE MANUAL
• Use measuring cup provided
•
VANILLA
ICE
CREAM
• Makes eight 1/2-cup servings.
• 1 cup whole milk
• 1/2 cup granulated sugar
• 2/3 cups double cream, well chilled
• 1 – 2 teaspoons pure vanilla extract, to taste
• In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed. Stir in the double cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 30 – 40 minutes.
• Nutritional analysis per serving:
• Calories 239 (68% from fat) . carbs. 17g . pro 2g . fat 18g . sat. fat 11g . cholesterol. 69mg .
•
VARIATIONS
:
• Mint Chip:
Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract (to taste). Chop your favourite 4-ounce Dark (at
least 70% cocoa solids) or Plain Chocolate (around 50% cocoa solids) bar into tiny uneven pieces. Add the chopped chocolate during the last 5
minutes of mixing.
• Butter Pecan:
Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium-
low heat, stirring frequently until the pecans are lightly browned. Remove from the heat, strain (the butter will have a pecan flavour and may be
reserved for another use).Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.
• Cookies & Cream:
Add 3/4 cup coarsely chopped cookies or your favourite sweets during the last 5 minutes of mixing.
•
BASIC
CHOCOLATE
ICE
CREAM
• Makes eight 1/2-cup servings.
• 1 cup whole milk
• 1/2 cup granulated sugar
• 240g or 8 ounces Dark (at least 70% cocoa solids) or Plain Chocolate (around 50% cocoa solids) (your favourite), broken into 1/2-inch pieces
• 1 cup heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• Heat the whole milk until it is just bubbling around the edges (this may be done on the stove top or in a microwave). In a blender or food
processor fitted with the metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk,
process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream and
vanilla to taste.
• Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 30 – 40 minutes.
• Nutritional analysis per serving:
• Calories 370 (60% from fat) . carbs. 34g . pro 3g . fat 25g . cholesterol. 65mg .
•
VARIATIONS
:
• Chocolate Almond:
Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped toasted almonds or chopped
chocolate-coated almonds during the last 5 – 10 minutes of freezing.
• Chocolate Cookie:
Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
• Chocolate Fudge Brownie:
Add 1/2 - 1 cup chopped day old brownies during the last 5 minutes of freezing.
• Chocolate Marshmallow Swirl:
When removing the ice cream to a container for freezing, layer it with dollops of your favourite chocolate sauce
and scoops of marshmallow crème.
•
FRESH
STRAWBERRY
ICE
CREAM
• Makes eight 1/2-cup servings.
• 250g or 1 pint fresh ripe strawberries, stemmed and sliced
• 2/3 tablespoons freshly squeezed lemon juice
• 1/2 cup sugar, divided
• 1 cup whole milk
• 1 cups heavy cream
• 1 teaspoon pure vanilla extract
•
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar; stir gently and allow to the strawberries to macerate in
the juices for 2 hours.
• In a medium bowl, use a hand mixer or a whisk to combine the milk ,and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low
speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the machine on, pour mixture into freezer bowl
through ingredient spout and let mix until thickened, about 30 – 40 minutes. Add the sliced strawberries during the last 5 minutes of freezing.
• Note:
this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired, sparingly add drops of red food colouring until
desired colour is achieved.
• Nutritional analysis per serving:
• Calories 222 (61% from fat) . carbs. 17g . pro 3g . fat 15g . cholesterol.57mg .
•
FRESH
LEMON
SORBET
• Makes eight 1/2-cup servings.
• 2/3 cups sugar
• 2/3 cups water
• 1 cup freshly squeezed lemon juice
•
1 tablespoon finely chopped lemon zest *
• Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have
on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
