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15
English
RECIPES
French Vanilla Ice Cream
2½ cups (590 mL)
half-and-half
8 egg yolks
1 cup (235 mL) sugar
2½ cups (590 mL)
whipping cream
4 teaspoons (20 mL)
vanilla
1
/8 teaspoon (.5 mL) salt
In medium saucepan over medium heat, heat half-and-half
until very hot but not boiling, stirring often. Remove from
heat; set aside.
Place egg yolks and sugar in mixer bowl. Attach bowl
and wire whip to mixer. Turn to Speed 2 and mix about
30 seconds, or until well blended and slightly thickened.
Continuing on Speed 2, very gradually add half-and-half;
mix until blended. Return half-and-half mixture to medium
saucepan; cook over medium heat until small bubbles form
around edge and mixture is steamy, stirring constantly. Do
not boil. Transfer half-and-half mixture into large bowl;
stir in whipping cream, vanilla, and salt. Cover and chill
thoroughly, at least 8 hours.
Assemble and engage freeze bowl, dasher, and drive
assembly as directed in attachment instructions. Turn
to STIR (Speed 1). Using a container with a spout, pour
mixture into freeze bowl. Continue on STIR (Speed 1) for
15 to 20 minutes or until desired consistency. Immediately
transfer ice cream into serving dishes, or freeze in airtight
container.
Yield: 16 servings (1/2 cup [120 mL] per serving).
Per Serving: About 260 cal, 3 g pro, 16 g carb, 20 g total fat,
12 g sat fat, 165 mg chol, 50 mg sod.
VARIATIONS
Fresh Strawberry Ice Cream
In medium bowl, combine 2 cups (475 mL) chopped, fresh
strawberries (or other fresh fruit) and 2 to 3 teaspoons
(10 to 15 mL) sugar, if desired. Let stand while ice cream is
processing. Add during last 3 to 5 minutes of freeze time.
Yield 20 servings (1/2 cup [120 mL] per serving).
Per Serving: About 210 cal, 3 g pro, 14 g carb, 16 g total fat,
10 g sat fat, 135 mg chol, 40 mg sod.
Cookies ‘n Cream Ice Cream
Add 1½ cups (355 mL) chopped, cream-lled chocolate
sandwich cookies (or other cookies, nuts, or candy) during
last 1 to 2 minutes of freeze time.
Yield 19 servings (1/2 cup [120 mL] per serving).
Per Serving: About 230 cal, 3 g pro, 16 g carb, 18 g total fat,
10 g sat fat, 140 mg chol, 70 mg sod.
RECIPES
W10680708A_Final.indd 15 7/31/14 4:17 PM
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