Qilive Q.5446, User Manual

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6. Heat graham cracker milk in a suitably sized pot over low heat until the mixture
begins to bubble lightly.
7. Ladle warm milk into yolk mixture slowly, whisking continuously, to combine.
8. Transfer mixture back into pot and continue heating on low heat, whisking
continuously, until the mixture thickens to the consistency of pancake batter.
9. Remove from heat and whisk in salt.
10. Transfer to airtight container.
11. Chill the mixture in the refrigerator until you are ready to make your ice cream.
12. Turn on your ice cream maker, then while the machine is churning, pour in the
graham cracker ice cream base through the funnel at the top.
13. While ice cream maker is spinning, pour in melted chocolate and mini marshmallows
into the base.
14. Transfer ice cream from ice cream maker to an airtight container and freeze another
2 hours to firm up completely.
6.5 Peach sorbet
INGREDIENTS:
1. 8-10 yellow peaches, skin on, pitted
2. 1 cup simple syrup*
3. ¼ tsp kosher salt
4. ½ lemon, juiced
DIRECTIONS:
1. Combine peaches, simple syrup, salt and lemon juice in a blender.
2. Puree until smooth.
3. Chill the mixture in the refrigerator until you are ready to make your sorbet.
4. Turn on your ice cream maker, then while the machine is churning, pour in your
sorbet mixture through the funnel at the top.
* Simple syrup is equal parts white sugar (by weight) and water (by volume), dissolved
over low heat to make a syrup.
PRO TIP:
Infuse simple syrup with rosemary for an easy herbaceous twist on this sorbet!
6.6 Honeydew mint sorbet
INGREDIENTS:
1. 2 cups honeydew melon, seeded, chopped
2. ¼ cup mint, leaves only
3. ½ cup simple syrup*
4. ½ lemon, juiced
5. ¼ tsp kosher salt
DIRECTIONS:
1. Combine honeydew, mint, simple syrup, lemon juice and salt in a blender.
2. Puree until smooth.
3. Chill the mixture in the refrigerator until you are ready to make your sorbet.
4. Turn on your ice cream maker, then while the machine is churning, pour in your
sorbet mixture through the funnel at the top.
* Simple syrup is equal parts white sugar (by weight) and water (by volume), dissolved
over low heat to make a syrup.
PRO TIP: Fresh basil is also a great substitute for mint in this recipe!