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12
Recipes
Times for churning are approximate and vary depending on initial
starting temperature and type of mixture.
There are no stabilizers or emulsifiers in these recipes.
Some separation in the finished product is normal after the first day
of storage in the freezer.
Banana Ice Cream
Makes approximately 1 quart
INGREDIENTS
16 ounces pureed banana (about 5 bananas)
2/3 cup sugar
1/8 teaspoon kosher salt
2 teaspoons lemon juice
2/3 cup heavy cream
1/2 teaspoon vanilla
METHOD
1
Puree bananas in a blender or with an immersion blender.
2
Combine all ingredients in mixing bowl.
3
Chill mixture for at least 2 hours (can be overnight) in refrigerator
then pour into Freezer Bowl. Assemble as instructed on page 7.
4
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.
5
Turn power off and remove Motor, Transparent Cover, and
Mixing Arm.
6
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 11
