Cuisinart ICE-100, Instruction Booklet

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13
LE MON G EL ATO
The p erfe ct a mou nt o f sw eet a nd t art f or t his c las sic g ela to f lav or.
Mak es a bou t 4 cup s (ei ght ½ -cu p ser vin gs)
1 cu p he avy c re am
2 cu ps w ho le m ilk , div id ed
6 le mo ns, z est r em ove d (a bo ut ½ c up o f le mo n ze st) ,
ju ic ed wi th ju ic e r eser ved
1¼ cu p gr anu la ted su gar
1 te asp oo n pu re v an illa e xtr ac t
2 ta ble spo ons c orns ta rch
1 ta ble sp oo n liq uid pe cti n
1. In a m ed ium s auc ep an, c om bin e cre am a nd 1 c up o f the m ilk .
Set o ver m ed ium /m ed ium -lo w hea t and b rin g to a s im mer .
2. W hile c rea m/m ilk m ixt ure i s hea tin g, put t he r em ain ing m ilk ,
lem on z est , sug ar, c orn sta rch, s alt a nd v ani lla i nto a s mal l-
med ium m ixi ng b ow l. W his k to c om bin e.
3. On ce m ilk /cr eam m ixt ure c om es t o a sim mer , add t he m ilk /
sug ar m ixt ure a nd s tir u ntil f ully c om bin ed. W hile s till s et o ver
med ium /m ed ium -lo w hea t, c ont inu ous ly s tir u ntil m ixt ure b oils
and t hic ken s to w her e it c an c oat t he b ack o f a sp oon ( thi s will
tak e ab out 1 5 min ute s, d ep end ing o n the s tov e bei ng u sed ).
4. Re mov e pan f rom h eat , stir i n pec tin, s tra in a nd c ool t o roo m
tem per atu re. S tir i n the l em on j uic e, c ove r and r efr ige rat e a
min im um o f at l eas t 2 hou rs, o r ove rni ght . Whi sk m ixt ure
tog eth er a gai n bef ore p our ing i nto t he i ce c rea m mak er.
5. Po ur t he m ixt ure i nto t he m ixi ng b ow l, f itt ed w ith t he g ela to
pad dle , of t he C uis ina rt I ce C rea m Mak er. T urn u nit o n, set
Tim er a nd p res s Sta rt. L et m ix u ntil t hic ken ed, a bou t 40
min ute s. T he g ela to w ill h ave a s oft , cre am y tex tur e. If a f irm er
con sis ten cy i s des ire d, t ran sfe r to a n air tig ht c ont ain er a nd
pla ce i n fre eze r for a bou t 2 hou rs. R em ove f rom f ree zer a bou t
15 m inu tes b efo re s erv ing .
Nut ritio nal inf orma tio n s ervi ng: (b ased on ½ cup )
Cal ori es 281 (40 % fr om fat ) • Car b. 4 0 g • P ro 3g • Fa t 13 g • Sat fat 8g
• C ho l 50 mg • S od . 4 3 m g • Fib er 1g • C alc . 10 5m g
MA SC AR PO NE A ND F IG G EL ATO
Mas car pon e and f ig c om bin e del ici ous ly t oge the r in t his g row n up
gela to f lavo r.
Mak es a bou t 6 cup s (tw elv e ½-c up s erv ing s)
Fig puré e:
1 cu p dri ed , su lfa te -fr ee f ig s, a bo ut 1 2 fig s
1½ cu ps w ate r
2 ta ble spo ons h one y
Mas ca rpon e b ase:
1 cu p he avy c re am
2 cu ps w ho le m ilk , div id ed
1¼ cu ps g ra nu late d s ug ar
1 te asp oo n pu re v an illa e xtr ac t
2 ta ble spo ons c orns ta rch
1 cu p mas ca rpon e
1 ta ble sp oo n liq uid pe cti n
1 ge ne ro us c up f ig p uré e (e nti re y ie ld f ro m re cip e ab ove )
Make the pu rée :
1. Pu t the f igs , wat er a nd h one y in a s mal l sau cep an. B rin g
mix tur e to a b oil a nd t hen i mm ed iat ely r ed uce t he h eat t o
mai ntai n a slig ht s im mer .
2. Co ntin ue s im mer ing f or a t lea st 3 h our s, a ddi ng w ate r as
nec ess ary t o kee p the f igs c ove red w hile t hey a re s im mer ing .
3. W hen f igs a re r eal ly s oft a nd t her e is o nly ½ c up o f liq uid
rem ain ing, p uré e mix tur e with a h and b len der u ntil s moo th.
Ref rig era te u ntil r ead y to u se.
Wh ile t he f ig s are s im mer in g, p rep are t he b ase :
1. In a m ed ium s auc ep an, c om bin e the c rea m and 1 c up o f the
milk . Set o ver m ed ium /m ed ium -lo w hea t and b rin g to a s im mer .
2. W hile c rea m/m ilk m ixt ure i s hea tin g, put t he r em ain ing m ilk ,
sug ar, c orn sta rch, s alt a nd v ani lla i nto a m ed ium m ixi ng b ow l.
Whi sk t o com bin e.