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Section 7: RECIPES
The following recipes are very basic, and require few ingredients,
but are a good starting point to familiarize yourself with freezing
times and consistencies, as well as begin to form a production
routine. NEVER put undissolved sugar into your machine for any
recipe. Dissolve it first, then add to machine.
Lemon Ice
-
2 quarts of cool tap water
-
1 pounds of sugar
-
Zest grated from 2 large lemons
-
10 ounces of fresh-squeezed lemon juice
Mix the sugar with the water in a clean container until the sugar is
dissolved. Slowly pour this into your CB200 machine. Add the
lemon juice and lemon zest; start the dasher and set at 234 RPM.
Then turn on the refrigeration and freeze for 8-10 minutes,
depending on desired consistency. Store and serve at 16 degrees F.
Coffee Ice Cream
-
2 quarts 14% ice cream mix
-
1/2 ounce of vanilla extract
-
1 ounces Taster’s Choice instant coffee crystals
-
Hershey’s chocolate syrup to taste
Pour first three ingredients into machine and start dasher. Turn on
refrigeration, and freeze for 10-12 minutes. Add chocolate syrup
approximately one tablespoon at a time to taste (takes away
bitterness of coffee).
