11
Questions? We’re here to help!
Visit: shopelitegourmet.com for support on this product.
STRAWBERRY ICE CREAM
1.
Mash the strawberries with half of the sugar in a bowl. Place in the refrigerator. In a
separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar.
2.
Place over medium heat just to boiling point (stirring the entire time). DO NOT LET IT
BOIL OR IT MAY CURDLE. Place in the refrigerator for up to 3 hours to cool, stir the
mixture from time to time. When cool, stir the cream and vanilla extract into the mixture
and then blend in the strawberry/sugar mixture. Then follow the “HOW TO USE YOUR
ICE CREAM MAKER” instructions.
CRUNCHY PECAN & MAPLE SYRUP ICE CREAM
1.
Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on
the sugar, stir and cook on a medium heat for approximate 3-4 minutes until the nuts are
crisp.
NOTE:
Cooking on too high a heat will burn the pecan nuts and render a bitter taste.
2.
Remove from the pan and place to one side to cool. In a separate mixing bowl, pour in
the milk, stir in the cream and then add the toasted pecan nuts. While stirring, add the
maple syrup until blended in. Then follow the “HOW TO USE YOUR ICE CREAM MAKER”
instructions.
1 egg yolks (beaten)
1/3 cup milk
4/5 cups double/heavy cream
3 tbsp sugar
1/2 cup of strawberries
1 tsp of vanilla extract
sprinkle of salt
2 tbsp pecan nuts chopped
1/3 tbsp butter
2/3 tbsp brown sugar
RECIPES
(cont.)
2/3 tbsp maple syrup
2/3 cup milk
2/3 cup double/heavy cream
BUTTER PECAN ICE CREAM
1.
Place the light cream, sugar and butter into a saucepan and mix together over a low
heat. Stir until the mixture starts to bubble around the edges. Remove the saucepan
from the heat and allow to cool.
2.
When the mixture is cold transfer it to the ice cream maker and stir in the heavy cream
and vanilla extract. Then follow the “HOW TO USE YOUR ICE CREAM MAKER” instructions.
Add the chopped pecans as the ice cream begins
2/3 cup single/light cream
2/3 cup heavy/double cream
1/2 tbsp butter
1 - 2 tbsp of pecan nuts (chopped)
1/2 tsp vanilla extract
2 1/2 tbsp brown sugar
PEACH ICE CREAM
1.
Purée the peach first and then place in a mixing bowl. Pour in the milk/cream and sugar,
mix well. Then follow the “HOW TO USE YOUR ICE CREAM MAKER” instructions.
3/4 cupmilk or cream or a
mixture of both
3 tbsp sugar
1 ripe peach (peeled, pitted & sliced)
