ICE-70 User Manual

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The ice cream will have a soft, creamy texture. If a firmer consistency

is desired, transfer the ice cream to an airtight container and place in

freezer for about 2 hours. Remove from freezer about 15 minutes

before serving.

Nutritional analysis per serving (based on ½ cup):

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Orange Liqueur Ice Cream

A luxurious treat intended for the adult crowd.

Makes about 5 cups (about ten ½-cup servings)

2 cups whole milk

2 cups heavy cream

Zest of one medium-large orange

1 cup granulated sugar, divided

Pinch kosher salt

5 large egg yolks

1 teaspoon pure vanilla extract

3 tablespoons orange liqueur

1. In a medium saucepan set over medium-low heat, stir together the

milk and heavy cream. Bring the mixture just to a boil. Turn heat off

and add the orange zest; let mixture steep for 30 to 60 minutes. After

steeping, add half of the sugar and salt and gradually return the

mixture just to a boil over medium-low heat.

2. While the milk/cream mixture is reheating, combine the yolks and

remaining sugar in a medium bowl. Using a hand mixer on low speed

or a whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has come to a slight boil, whisk about

⁄3

of the hot mixture into the yolk/sugar mixture. Add another

⁄3

of the

mixture, then return the combined mixture to the saucepan. Using a

wooden spoon, stir the mixture constantly over the low heat until it

thickens slightly and coats the back of the spoon. This mixture must

NOT boil or the yolks will overcook – the process should only take a

few minutes.

4. Stir in the vanilla and orange liqueur and pour the mixture through a

fine mesh strainer (discard the orange zest); bring to room

temperature. Cover and refrigerate at least 2 hours, or overnight.

Whisk mixture again before pouring into the ice cream maker.

5. Press Ice Cream and then START/STOP. Pour the mixture through the

spout and then cover with the cap. Let mix until thickened. The ice

cream will have a soft, creamy texture. If a firmer consistency is

desired, transfer the ice cream to an airtight container and place in

freezer for about 2 hours. Remove from freezer about 15 minutes

before serving.

Nutritional information per serving (based on ½ cup):

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Dairy-Free Vanilla Ice Cream

You will not miss anything in this alternative sweet treat.

Makes about 6 cups (twelve ½-cup servings)

4 cups unsweetened dairy-free milk (soy, hemp, almond, rice)

2½ tablespoons tapioca starch

1 cup granulated sugar

Pinch kosher salt

1½ teaspoons pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to

combine all of the ingredients. Cover, refrigerate at least 2 hours, or

overnight. Whisk mixture again before pouring into the ice cream

maker.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the

spout and then cover with the cap. Let mix until thickened. The ice

cream will have a soft, creamy texture. If a firmer consistency is

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User Manual - Page 13