ICE-70 User Manual

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5. Press Gelato and then Start/Stop. Pour the mixture through the spout

and then cover with the cap. Let mix until thickened. The gelato will

have a soft, creamy texture. If a firmer consistency is desired, transfer

the gelato 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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Olive Oil-Thyme Gelato

A savory treat, this fragrant gelato is perfect with a simple cookie on the side.

Makes about 4½ cups (nine ½-cup servings)

1 cup heavy cream

3 cups whole milk, divided

2 sprigs fresh thyme

1 cup granulated sugar

2 tablespoons cornstarch

Pinch kosher salt

¾ cup extra virgin olive oil

1 tablespoon liquid pectin

1. In a medium saucepan, combine the cream, 2 cups of the milk, and

the thyme. Set over medium/medium-low heat and bring to a simmer.

Remove from heat and allow thyme to steep in the cream/milk mixture

for about 30 minutes. After steeping, remove and discard thyme and

then return to the heat and bring back to a simmer.

2. While cream/milk mixture is re-heating, put the remaining milk, sugar,

cornstarch and salt into a small-medium mixing bowl. Whisk to

combine. Slowly whisk in the olive oil.

Once cream/milk mixture comes to its second simmer, add the milk/

sugar mixture and stir until fully combined. While still set over medium/

medium-low heat, continuously stir until mixture comes to a strong

simmer and thickens slightly, so it just coats the back of a spoon (this

will take no more than 20 minutes, depending on the stove being used).

4. Remove pan from heat, stir in pectin, strain and cool to room

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

Whisk mixture together again before pouring into the ice cream maker.

5. Press Gelato and then Start/Stop. Pour the mixture through the spout

and then cover with the cap. Let mix until thickened. The gelato will

have a soft, creamy texture. If a firmer consistency is desired, transfer

the gelato 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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Rich Vanilla Frozen Yogurt

While part-skim or fat-free yogurt can be substituted, to get the real ﬂavor and

richness of this frozen yogurt it is best to use the whole-milk variety.

Makes about 4 cups (eight ½-cup servings)

2 tablespoons light corn syrup

2 tablespoons honey

¼ cup water

1 vanilla bean, split and seeds scraped

4 cups whole milk, plain Greek yogurt

1½ teaspoons pure vanilla extract

1¼ cups granulated sugar

Pinch kosher salt

1. Add the corn syrup, honey, water and scraped vanilla pod to a medium

saucepan. Bring mixture to a boil and then simmer until reduced by

half; cool and reserve.

2. In a large mixing bowl, whisk the yogurt, vanilla seeds, reserved honey-

vanilla reduction, vanilla extract, sugar and salt together. Whisk until the

sugar has dissolved. Cover and refrigerate for 2 to 3 hours, or overnight.

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

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

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

transfer the frozen yogurt 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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User Manual - Page 19