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ENGLISH
10
FRESH STRAWBERRY ICE CREAM
• 1/3 Cup Whole Milk
• 1 1/3 Cups
Heavy Cream
• 1/2 Tsp. Pure
Vanilla Extract
• 2/3 Cup Granulated
Sugar
• 1 1/3 Cup Fresh
Strawberries,
Stemmed and Sliced
• Juice of ½ Lemon
In a small bowl, combine the strawberries with the lemon
juice and ¼ cup of the sugar; stir gently and allow the
strawberries to marinate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine
the milk and remaining granulated sugar until the
sugar is dissolved, about 1 – 2 minutes on low speed.
Stir in the heavy cream, plus the remaining
strawberry juice and vanilla.
Turn RETRO ICE CREAM MAKER on, pour
mixture into Freezer Bowl and let churn
until thickened, about 30 minutes.
Add the sliced strawberries during the
last 5 minutes of churning.
Enjoy immediately, or transfer ice cream to
freezer-safe container and store in freezer.
NOTE: The ice cream will have a “natural” appearance of
very pale pink. If a deeper pink is desired, sparingly add
drops of red food coloring until desired color is achieved.
REFRESHING LEMON SORBET
• ¾ Cup Sugar
• ¾Cup Water,
Well Chilled
• Juice from ½
Medium Orange
• ½ Cup Freshly
Squeezed
Lemon Juice
• ½ Egg White
Combine the sugar and water in a medium saucepan
and stir over low heat until sugar has dissolved.
Bring mixture to a boil and allow to boil for 1
minute. Remove from heat and allow to cool.
Once cooled, add orange and lemon juice to the mixture.
Whisk the egg white until almost sti, and
then stir into the lemon mixture.
Turn RETRO ICE CREAM MAKER on, pour mixture
into Freezer Bowl and let churn until desired
consistency is achieved, about 20-30 minutes.
Enjoy immediately, or transfer sorbet to freezer-
safe container and store in freezer.
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