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ENGLISH
8
RECIPES
The ELECTRIC ICE CREAM MAKER makes rich, creamy ice cream
anytime! Try these delicious recipes and tips:
• Make sure your ingredients are chilled prior to adding to
Freezer Bowl, as this makes ice cream making faster.
• For ice cream recipes that require cooking, it is recommended that you cook one
day in advance. The mixture will then have time to cool completely and expand.
VANILLA ICE CREAM
•
3
/4 Cup Whole Milk,
well chilled
• ¼ Cup Granulated
White Sugar
• 1 Cup Heavy Cream,
well chilled
• ½ - 1 Tsp. Pure Vanilla
Extract, to taste
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
and let churn until thickened, about 30 minutes.
DO NOT ll the bowl more than ²/3 full, as the
mixture will expand during freezing process.
NOTE: If you want richer, creamier ice cream, you
may substitute the Whole Milk for Half-and-Half.
Makes approximately four ½ cup servings.
VARIATIONS:
• Mint Chocolate Chip: Omit the vanilla and replace
with ½ to 1 teaspoons of pure peppermint extract
(to taste). Chop your favorite 2-ounce bittersweet or
semi-sweet chocolate bar into tiny uneven pieces.
Add the chopped chocolate during the last 5 minutes
of churning through the Ingredient Window.
• Butter Pecan: Melt ½ stick of unsalted butter in a 10-
inch skillet. Add ½ cup roughly chopped pecans and ½
teaspoon kosher salt. Cook over medium-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 churning through the Ingredient Window.
• Cookies & Cream: Add ½ cup coarsely chopped
cookies or your favorite candy (chocolate chips,
Oreos, M & Ms, etc.) during the last 5 minutes of
churning through the Ingredient Window.
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