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Pumpkin Ice Cream
Makes approximately 1 quart
INGREDIENTS
2 cups heavy cream
1 cup brown sugar
1 cup pureéd pumpkin
1 tablespoon vanilla
Speck of kosher salt (less than1/8 tsp)
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground clove
1 tablespoon molasses
METHOD
1
Combine all ingredients in mixing bowl.
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3
Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4
Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5
Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
Pineapple Sorbet
Makes approximately 1 quart
INGREDIENTS
1 pineapple (peeled, cored, and pureed)
1/3 cup sugar
METHOD
1
Combine all ingredients in mixing bowl.
2
Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
3
Plug appliance in and set to “ON”. Check regularly for desired
consistency. Most recipes are at soft-serve stage after 25 - 30
minutes. Motor will start to click when mixture is as firm as possible.
4
Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
5
Scrape mixture into separate freezable containers and freeze for 3
hours for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 19
