ICE-70 User Manual

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RECIPE TIPS

The recipes that follow offer you a variety of options for delicious frozen desserts.

You may create or use recipes of your own, as long as bases yield 2 quarts or less.

Recipe Tips

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days. Always re-whisk the mixture after chilling to be sure all ingredients are well

combined. While chilling the mixture is not required, resting it in a chilled environ

ment helps bind the ingredients together, and prevents any ice or fat crystals from

forming during the freezing process.

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should be chilled overnight or chilled over an ice bath before using. To make an ice

bath, ll a large container with ice and water. Place saucepan or other container

into the ice bath. Cool precooked ingredients completely.

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or low fat) for heavy cream and whole milk used in many recipes. However, keep

in mind that the higher the fat content, the richer and creamier the result. Using

lower-fat substitutes may change the taste, consistency and texture of the dessert.

When substituting, be sure to use the same volume of the substitute as you would

have used of the original item. For example, if the recipe calls for 2 cups of cream,

use a total of 2 cups of the substitute (such as 1 cup cream, plus 1 cup whole

milk).

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dissolve the sweetener. See our recipe suggestions on page 14 for a guide.

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and place in freezer for about 2 hours. Remove from freezer about 15 minutes

before serving.

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you use it. The freezing process reduces the sweetness of the fruit so that it will

taste less sweet than the recipe mixture before churning. If the fruit tastes tart, add

additional sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount

of sugar in the recipe. Use our sorbet recipes beginning on page 22 as a guide.

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User Manual - Page 6