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• Some recipes require the mixture to be pre-cooked. Make the
recipe at least one day ahead. This will allow the mixture to cool
completely and adds volume.
• Uncooked recipes will yield best results when an electric mixer is
used to cream the eggs and sugar. This helps increase volume in the
ice cream mixture. Eggs must be cooked properly. See our eggbased
recipes for instructions.
• Most ice cream recipes are a combination of cream, milk, eggs and
sugar. You can use any type of cream you like, but the type of cream
you use will affect the flavor and texture. The higher percentage of fat,
the richer the ice cream and the softer the texture. For example, heavy
cream has at least 36% fat, followed by: whipping cream (30%),
coffee or light cream (18%) and half & half (10%). Any combination
can be used, but make sure the liquid measurement remains the same.
For example, lighter ice creams can be made by using more milk than
cream, or by eliminating cream altogether. Skim milk may be used, but
there will be a noticeable difference in texture and taste.
• The ice cream mixture will stay fresh in the refrigerator for several
days. Be sure to shake well before adding to the Canister.
• Alcohol inhibits the freezing process. To add alcohol to a recipe,
add when the mixture is semi-stiff.
• The flavor of a sorbet will depend greatly on the ripeness and
sweetness of the fruit and/or juice. If fruit is too tart, add sugar; if
the fruit is very ripe, decrease or omit the sugar. Freezing subdues
sweetness, so the recipe will not be quite as sweet when frozen.
• Artificial sweeteners can be used as a substitute for sugar.
NOTE:
Heat affects the sweetness of artificial sweetener. Only
add artificial sweeteners to mixture that are cold or have been
completely cooled. When a recipe calls for heating liquid to dilute
sugar, omit the heating process and simply stir in the sweetener
until it is well dissolved.
1 packet of sweetener = 2 teaspoons (10ml) sugar
6 packets = 1/4 cup (60ml)
8 packets = 1/3 cup (75ml)
12 packets = 1/2 (125ml)
• The ice cream mixture should be liquid when preparation starts.
Do not use stiff mixtures (i.e. whipped cream, frozen liquids).
RECETAS
IMPORTANTE:
* La siguientes recetas (páginas 24-27) han sido creadas utilizando
productos lácteos producidos en los Estados Unidos.
HELADO FÁCIL DE VAINILLA
1
/
4
de taza de leche completa
1
/
8
de taza de azúcar
Una pizca de sal
1
/
6
de taza de crema de leche
1
1
/
3
cucharadas de crema para batir
1
/
8
cucharadita de extracto de vainilla
Combine la leche, azúcar, y sal. Revuelva con un batidor de alambre hasta que el
azúcar se disuelva. Añada revolviendo la crema de leche, crema de batir y vainilla.
Vierta dentro del envase y congele como se indica en las páginas 18-19.
HELADO DE VAINILLA A LA ANTIGUA
1
/
8
de taza de azúcar
Una pizca de sal
1
/
4
de taza de leche
1
/
4
de huevo, batido
1
/
4
de taza de crema para batir
1
/
2
cucharadita de extracto de vainilla
Gradualmente vierta
1
/
8
de taza de leche caliente dentro de los huevos batidos.
Agregue los huevos a la mezcla caliente que quedaba. Cocine a fuego bajo,
revolviendo constantemente hasta que espese, alrededor de 2-3 minutos. Retírelo
del calor. Refrigere por lo menos 2 horas. Combine la crema de batir, la vainilla y
la mezcla fría, revolviendo con un batidor de alambre para que se mezcle todo.
Viértalo dentro del Envase y congele como se indica en las páginas 18-19.
Variaciones: Agregue una variedad de ingredientes al helado durante los últimos 5
minutos de la congelación. Use
1
/
8
de taza de cualquiera de lo siguiente: pedacitos
de chocolate, chocolate desmoronado, alfajores, M&M’s, caramelos triturados de
menta, cacahuetes cubiertos de chocolate, etc.
Fruta: Agregue
1
/
4
de taza de puré como de fresas, bananas, melocotones,
arándanos (blueberries), etc.
24
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1/10/12 9:21 AM
