30
White Chocolate
Malt Ice Cream
Makes approximately 1 quart
INGREDIENTS
2 cups milk
2 cups heavy cream
8 egg yolks
METHOD
1
In a large heavy saucepan, combine the milk and cream and bring
to a boil.
2
In a large stainless steel mixing bowl, whisk the egg yolks. Gradually
pour the heated liquid into the bowl, whisking constantly. Return to
the saucepan and cook over medium heat, stirring occasionally, until
the mixture coats the back of a wooden spoon.
3
Meanwhile, in a small stainless steel bowl or the top of a double
boiler set over barely simmering water, melt the chocolate. Whisk
into the heated milk mixture. Remove 1 cup of liquid and dissolve
the malt powder in it. Return to the saucepan and mix well. Strain
into a large mixing bowl and chill over ice cubes and cold water.
4
Insert assembled dasher motor into metal pail.
5
Plug your compressor ice cream maker into a 120V AC outlet. Turn
timer to 40 minutes. Check regularly for desired consistency. Most
recipes are at soft serve stage after 25-30 minutes. If your dasher
motor stops mixing you have reached the optimum consistency of
your recipe. Immediately unplug the appliance from the outlet to
avoid damaging the dasher motor.
6
Twist bucket gently and pull out by the handle.
7
Scrape mixture into freezable container and freeze for 3 hours
for hard consistency. Mixture will stay fresh in freezer in airtight
container for up to 3 weeks.
8
Times for churning are approximate and vary depending on initial
starting temperature and type of mixture.
9
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 freeze.
10
Place a scoop of ice cream on a large chocolate chip cookie and
serve immediately.
Courtesy www.wolfgangpuck.com
10 ounces white chocolate,
broken or cut into small chunks
1/2 cup Horlicks malt powder
29
Tangerine Sherbet
Makes 1 1/2 quarts
INGREDIENTS
3 cups tangerine juice (about 18 tangerines)
Zest of 10 tangerines, grated or minced
3/4 cup fresh lemon juice (5 to 6 lemons)
Zest of 4 lemons
1 1/2 cups Simple Syrup (See separate recipe)
1/4 cup Mandarine Napoleon liqueur
METHOD
1
In a bowl, mix together all the ingredients.
2
Strain through a fine mesh sieve into a bowl. Chill.
3
Insert assembled dasher motor into metal pail.
4
Plug your compressor ice cream maker into a 120V AC outlet. Turn
timer to 40 minutes. Check regularly for desired consistency. Most
recipes are at soft serve stage after 25-30 minutes. If your dasher
motor stops mixing you have reached the optimum consistency of
your recipe. Immediately unplug the appliance from the outlet to
avoid damaging the dasher motor.
5
Twist bucket gently and pull out by the handle.
6
Scrape mixture into freezable container and freeze for 3 hours for
hard consistency. Mixture will stay fresh in freezer in airtight con-
tainer for up to 3 weeks.
7
Times for churning are approximate and vary depending on initial
starting temperature and type of mixture.
8
There are no stabilizers or emulsifiers in these recipes. Some separa-
tion in the finished product is normal after the first day of storage in
the freeze.
Note:
To make a surprising and special dessert, serve a scoop of
Tangerine Sherbet on an almond biscotti with a few fresh berries.
Courtesy www.wolfgangpuck.com
HSN_BW IceCreamMaker 9/26/07 12:08 PM Page 29
