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Resumen del manual
Muy lentamente, anada los huevos batidos y continue revolviendo. Reduzca el fuego y cocine la mezcla hasta que espese ligeramente. Vaya agregando poco a poco y lentamente la vainilla, la 1-2/3 tazas de mitad crema y mitad leche y la doble crema. Vaciela en un tazon grande de vidrio, tapelo y refrigere de 2 a 4 horas o hasta que la mezcla se haya enfriado. Vacie la mezcla en el bote (garrafa) de mezclar y siga las instrucciones de la seccion “Para hacer helado,” de las paginas 4 a la 6. Solo llene el bote hasta 2/3 de su capacidad, ya que la mezcla se expandira durante el proceso de congelamiento. Helado de cafe 4-1/2 tazas de mitad crema y mitad leche (half and half) 2-1/4 tazas de azucar 4-1/2 cucharadas de polvo de cafe instantaneo 6 tazas de crema Mezcle todos los ingredientes en el bote de mezclar hasta que el azucar y el polvo de cafe instantaneo son completamente disueltos. Siga las instrucciones de la seccion “Para hacer helado,” de las paginas 4 a la 6. Solo llene el bote hasta 2/3 de su capacidad, ya que la mezcla se expandira durante el proceso de congelamiento. Chocolate Ice Cream 2-2/3 cups granulated sugar 2 tsp cornstarch 1/2 tsp Salt 6 cups milk 4 eggs, beaten 6 squares semi-sweet chocolate, melted 1-1/3 cups half and half 2 cups whipping cream 2 Tbsp vanilla extract Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly until the mixture begins to simmer. Very slowly, add the beaten eggs and continue to stir. Reduce heat to low and cook until mixture thickens slightly. Slowly stir in the melted chocolate and whisk until all chocolate is combined and the mixture is smooth. Slowly add vanilla, half and half and heavy cream. Pour into a large glass bowl, cover and refrigerate for 2-4 hours or until mixture has chilled. Pour mixture into the mixing canister and follow the directions in the "To Make Ice Cream" section, pages 4-6. Do not fill the mixing canister more than 2/3 full, as the mixture will expand during freezing. Coffee Ice Cream 4-1/2 cups half and half 2-1/4 cups sugar 4-1/2 Tbsp instant coffee powder 6 cups cream Combine all ingredients in the mixing canister. Stir well until both sugar and instant coffee powder are dissolved. Freeze as instructed and follow the directions in the "To Make Ice Cream" section, pages 4-6. Do not fill the mixing canister more than 2/3 full, as the mixture will expand during freezing. RECETAS 11 RECETASRECETAS 12 RECIPES Rocky Road Ice Cream 1-3/4 cups granulated sugar 1/2 tsp salt 2 cups milk 6 squares semi-sweet chocolate 2 cups half and half 6 cups whipping cream 1 Tbsp vanilla extract 2 cups mini marshmallows 1-1/2 cups chocolate chips 1 cup chopped pecans Mix the milk and chocolate in a large saucepan. Over medium heat, stir until the chocolate is completely melted. Remove from heat and slowly add sugar and salt, mixing well, until dissolved. Stir in the remaining ingredients, except the marshmallows, pecans and chocolate chips, then cover and refrigerate for about 30 minutes or until the mixture has chilled. Pour mixture into the mixing canister and follow the directions in the "To Make Ice Cream" section, pages 4-6. Do not fill the mixing canister more than 2/3 full, as the mixture will expand during freezing.Add marshmallows, pecans and chocolate chips after the ice cream has finished churning and stir in evenly. Cherries and Chocolate Ice Cream 3/4 cup chocolate shavings 3/4 cup fresh cherries, pitted and halved 6 large eggs 2-1/4 cups sugar 6 cups heavy cream 3 cups milk Place the cherries and the chocolate shavings in separate bowls. Cover and chill until cold. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Slowly mix in sugar, whisking until completely blended. Slowly add cream and milk; whisk until blended. Pour mixture into mixing canister and follow the directions in the “To Make Ice Cream” section, pages 4-6. Do not fill the mixing canister more than 2/3 full, as the mixture will expand during freezing. 12 Helado de camino empedrado 1-3/4 tazas de azucar granulada 1/2 cucharadita de sal 2 tazas de leche 6 cuadros de chocolate semidulce 2 tazas de mitad crema y mitad leche (halsf and half) 6 tazas de crema batida 1 cucharada de extracto de vainilla 2 tazas de malvaviscos miniatura 1-1/2 tazas de pedacitos de chocolate (chocolate chips) 1 taza de nueces picadas Mezcle la leche y el chocolate en una cacerola grande.Afuego mediano agregue el chocolate, revolviendo hasta que se derrita completamente. Retire del fuego y anada lentamente el azucar y la sal, mezclando bien hasta que se disuelvan. Revuelva el resto de los ingredientes, con la excepcion de las malvaviscos, pedacitos de chocolate y las nueces picados, tape y refrigere durante 30 minutos aproximadamente o hasta que la mezcla se haya enfriado. Vacie la mezcla en el bote (garrafa) de mezclar y siga las instrucciones de la seccion “Para hacer helado,” de las paginas 4 a la 6. Solo llene el bote hast...