ICE-70P1 User Manual

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3. Press Ice Cream and then Start/Stop. Pour the mixture through the

spout and then cover with the cap. Let mix until thickened. When the ice

cream is almost fully churned, gradually add the pecans. Allow to mix

thoroughly. The ice cream will have a soft, creamy texture. If a firmer

consistency is desired, transfer the ice cream to an airtight container

and place in freezer for about 2 hours. Remove from freezer about 15

minutes before serving.

Nutritional information per serving (based on ½ cup):

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Fresh Strawberry Ice Cream

Best made when strawberries are at their peak, this ice cream is light, sweet and fruity.

Makes about 5½ cups (eleven ½-cup servings)

1½ cups fresh strawberries, hulled*

¾ cup whole milk

⁄3 cup granulated sugar

Pinch kosher salt

1½ cups heavy cream

1½ teaspoons pure vanilla extract

1. Put the strawberries into the bowl of a food processor fitted with the

chopping blade. Pulse strawberries until rough/fine chopped

(depending on preference).

2. In a medium bowl, use a hand mixer on low speed or whisk to

combine the milk, sugar and salt until the sugar is dissolved. Stir in the

heavy cream and vanilla. Stir in reserved strawberries with all juices.

Cover and refrigerate at least 2 hours, or overnight. Whisk mixture

together again before pouring into the ice cream maker.

3. Press Ice Cream and then Start/Stop. Pour the mixture through the

spout and then cover with the cap. Let mix until thickened. The ice

cream will have a soft, creamy texture. If a firmer consistency is

desired, transfer the ice cream to an airtight container and place in

freezer for about 2 hours. Remove from freezer about 15 minutes

before serving.

*Thawed frozen strawberries may be substituted if fresh strawberries

are not available.

Nutritional information per serving (based on ½ cup):

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Rich Vanilla Bean Ice Cream

For the true vanilla lover, be sure to use fresh vanilla beans to

capture the intense ﬂavor.

Makes about 6 cups (twelve ½-cup servings)

⁄3 cups whole milk

2½ cups heavy cream

1¼ cups granulated sugar, divided

Pinch kosher salt

1 whole vanilla bean, halved and seeds scraped

7 large egg yolks

1. In a medium saucepan set over medium-low heat, add the milk,

cream, half of the sugar, salt and the scraped vanilla bean (including

the pod). Whisk to combine and bring the mixture just to a boil.

2. While the milk/cream mixture is heating, combine the yolks and

remaining sugar in a medium bowl. Using a hand mixer on low speed

or whisk, beat until mixture is pale and thick.

3. Once the milk/cream mixture has come to a slight boil, whisk about

⁄3

of the hot mixture into the yolk/sugar mixture. Add another

⁄3

of the

mixture, then return the combined mixture to the saucepan. Using a

wooden spoon, stir the mixture constantly over low heat until it

thickens slightly and coats the back of the spoon. This mixture must

NOT boil or the yolks will overcook – the process should only take a

few minutes.

4. Let ice cream base come to room temperature. Then cover and

refrigerate at least 2 hours, or overnight. Before churning, pour the

mixture through a fine mesh strainer and discard the vanilla pod.

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User Manual - Page 10