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ITALIAN ICE
Espresso Italian Ice
3 tablespoons instant coffee granules
3-2/3 cups boiling water
3/4 cup sugar
1 teaspoon vanilla extract
1. Dissolve coffee and sugar in the boiling water.
2. Stir in vanilla extract.
3. Place in refrigerator to chill for 4 hours.
4. Plug the unit in and turn the chilling switch to the on position.
Allow the unit to chill for 5 minutes.
5. At the end of the 5 minute chilling process, turn the Dashing
Motor to the on position.
6. Slowly pour the mixture through the opening in the Cover.
7. Allow to freeze for 20 minutes or until desired consistency.
The Dasher may reverse direction or stop, indicating the Italian
ice is ready.
Yield: 3 cups
Gazpacho Italian Ice
2 cups spicy tomato juice
1 large peeled seeded chopped fresh ripe tomato
1 cup peeled seeded chopped cucumber
1/4 cup finely minced red onion
1/4 cup finely minced peeled green or red pepper
4 ounces Egg Beaters
2 tablespoons sugar
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 drops of chipotle Tabasco sauce
1. Plug the unit in and turn the chilling switch to the on position.
Allow the unit to chill for 5 minutes. While cooling prepare
mixture.
2. Using a blender, combine all ingredients and pulse 5 or 6
times to thoroughly mix ingredients.
3. At the end of the 5 minute chilling process, turn the Dashing
Motor to the on position.
4. Slowly pour the mixture through the opening in the Ccover.
5. Allow to freeze for 40 minutes or until desired consistency
adding. The Dasher may reverse direction or stop, indicating the
Italian ice is ready.
Yield: 4 cups
