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21
EN
Controlling the Volume of the Ingredients
To avoid overow and waste, please make sure that the ingredients do not exceed 60%
of capacity of the removable bowl (Ice cream expands when being formed).
ICE CREAM RECIPES
Vanilla Ice Cream
Ingredients:
200 ml whole milk
100 ml granulated sugar
150 ml heavy cream (chilled)
1-2 teaspoons vanilla extract
Method:
In a medium bowl, use a hand mixer or a whisk
to combine the milk and granulated sugar until
the sugar is dissolved, about 1-2 minutes on
low speed. Stir in the heavy cream and vanilla to
taste. Turn machine on, pour mixture into freezer
bowl through ingredient spout and let mix until
thickened, about 30-40
minutes.
Variations: Mint Chip
Replace the vanilla with 1 to 1 ½ teaspoons pure
peppermint extract (to taste). Chop your favorite
bittersweet or semi-sweet chocolate bar into
tiny uneven pieces. Add the chopped chocolate
during the last 5 minutes of mixing.
Butter Pecan
Melt 1 stick unsalted butter in a 10-inch skillet.
Add 200 ml roughly chopped pecans and 1
teaspoon kosher salt. Cook over medi-um-low
heat, stirring frequently until the pecans are lightly
browned. Remove from the heat, strain (the butter
will have a pecan avor and may be reserved for
another use).Allow the pecans to cool completely.
Add the toasted buttered pecans during the last 5
minutes of mixing.
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