∙ 21 ∙
1.
Place the egg yolks and sugar in a glass bowl and beat together. In a saucepan,
slowly bring the milk to a boil, then pour onto the egg mixture and beat together.
2.
Return the mixture to the pan and stir constantly until the mixture thickens
and forms a film over the back of a spoon. Do not let it boil or the mixture will
separate.
3.
Remove from heat and leave until cold. Stir in the cream and vanilla extract.
4.
Take the Mug out of your freezer (freeze it for 24 hours prior to use) and assemble
your My Mug Ice Cream Maker. Pour the mixture through the Food Chute and run
the Ice Cream Maker for 15-20 minutes. Enjoy after mixing, or put your ice cream
in the freezer if you’d like a firmer consistency.
1 egg yolk
1/4 cup sugar
1/3 cup skimmed milk
1/3 cup heavy cream
Few drops of vanilla extract
Ingredients:
vanilla
ice cream
Directions:
Yield: 2 servings
∙ 20 ∙
1.
In a food processor, puree the fresh (or frozen) mango. Add the simple syrup and
lime juice, then continue to puree until fully incorporated.
2.
Take the Mug out of your freezer (freeze it for 24 hours prior to use) and assemble
your My Mug Ice Cream Maker. Pour the mixture through the Food Chute and run
the Ice Cream Maker for 15-20 minutes. Enjoy after mixing, or put your ice cream
in your freezer if you’d like a firmer consistency.
1 mango, peeled seedless and cubed (for best results, use 1 cup frozen mango)
¼ cup simple syrup
1.5 tbs fresh lime juice
Ingredients:
mango
sorbet
Directions:
Yield: 2 servings