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Resumen del manual
METHOD 1 Combine all ingredients in mixing bowl. 2 Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7. 3 Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible. 4 Turn power off and remove Motor, Transparent Cover, and Mixing Arm. 5 Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks. Courtesy Marian Getz, Wolfgang Puck Chef 13 Chocolate Gelato Makes approximately 1 quart INGREDIENTS Step 1 Step 2 1/2 cup sugar 1/2 cup milk 1 cup heavy cream 4 teaspoons cornstarch 1/2 cup milk Whisk these 2 ingredients together Speck of salt (less than 1/8 tsp.) to make a slurry and combine with Combine these 4 ingredients boiling mixture from Step 1. Boil and bring to a boil in medium for an additional 30 seconds sauce pan. stirring constantly. Step 3 6 ounces bittersweet 1/2 teaspoon coffee extract chocolate pieces 1/2 teaspoon vanilla extract Place these 3 ingredients in large mixing bowl and pour boiling mixture over top. Whisk, strain, cover, and place in refrigerator to chill. METHOD 1 Combine all ingredients in mixing bowl. 2 Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7. 3 Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible. 4 Turn power off and remove Motor, Transparent Cover, and Mixing Arm. 5 Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks. Courtesy Marian Getz, Wolfgang Puck Chef 14 HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 15 Congolese Coffee Ice Cream Makes approximately 1 quart INGREDIENTS 2 cups heavy cream 1 1/2 cups whole milk 1 cup whole coffee beans 1/4 cup brewed coffee 1 teaspoon vanilla 3/4 cup sugar METHOD 1 Combine all ingredients in a 2-quart saucepan and bring to a simmer over medium heat. When bubbles form around the edge of the pan, remove from heat. Cover and chill overnight. Strain before placing mixture in Freezer Bowl. 2 Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible. 4 Turn power off and remove Motor, Transparent Cover, and Mixing Arm. 5 Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks. Courtesy Marian Getz, Wolfgang Puck Chef 15 Easy Old Time Vanilla Ice Cream Makes approximately 1 quart INGREDIENTS 2 cups heavy cream 2 cups whole milk 3/4 cup sugar 2 teaspoons vanilla Speck of kosher salt (less than 1/8 tsp) METHOD 1 Combine all ingredients in mixing bowl. 2 Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7. 3 Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible. 4 Turn power off and remove Motor, Transparent Cover, and Mixing Arm. 5 Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks. Courtesy Marian Getz, Wolfgang Puck Chef 16 HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 17 Kiwi Sorbet Makes approximately 1 quart INGREDIENTS 10 large kiwi fruit (peeled and juiced)* 1/2 cup sugar METHOD 1 Combine all ingredients in mixing bowl. 2 Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7. 3 Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible. 4 Turn power off and remove Motor, Transparent Cover, and Mixing Arm. 5 Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks. * You can juice the kiwi with a blender, immersion blender, or juicer. If you use a juicer, the seeds will be strained out. The flavor will be the same but the seeds add to the presentation of the sorbet Courtesy Marian Getz, Wolfgang Puck Chef 17 Lemon Gelato Makes approximately 1 quart INGREDIENTS Step 1: 1 cup fresh lemon juice 4 eggs 1/2 cup unsalted butter (cubed) 2 cups sugar Zest from 6 lemons Combi...