ICM700 Instructions and Recipes

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ENGLISH

FRESH STRAWBERRY ICE CREAM

• ½ Cup Whole Milk

• ½ Cup Heavy Cream

• ½ Cup Half and Half

• ½ Tsp. Pure

Vanilla Extract

• ¼ Cup White

Granulated Sugar

• ½ Cup Fresh, Ripe

Strawberries,

stemmed and sliced

• ½ Tsp. Freshly

Squeezed

Lemon Juice

In a small bowl, combine the strawberries with the lemon

juice and

/8 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 any accumulated

juices from the strawberries and vanilla.

Turn ELECTRIC ICE CREAM MAKER 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.

Add the sliced strawberries during the

last 5 minutes of churning.

Makes approximately four ½ cup servings.

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.

CHOCOLATE FROZEN YOGURT

• ½ Cup Whole Milk

• 1 Cup Low Fat

Vanilla Yogurt

•

/8 Cup White

Granulated Sugar

• 3-oz. Semi-Sweet

Chocolate, chopped

Combine the milk and chocolate in a blender

or food processor and mix until well blended

and smooth, about 20 – 30 seconds.

Add the yogurt and sugar, mix again

until smooth, about 15 seconds.