HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 19
Pineapple Sorbet
Makes approximately 1 quart
INGREDIENTS
1 pineapple (peeled, cored, and pureed) 1/3 cup sugar
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
4Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
5Scrape 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
Pumpkin Ice Cream
Makes approximately 1 quart
INGREDIENTS
2 cups heavy cream
1 cup brown sugar
1 cup pureéd pumpkin
1 tablespoon vanilla
Speck of kosher salt (less than1/8 tsp) 1 teaspoon ground ginger
1 teaspoon cinnamon 1/4 teaspoon nutmeg
1/2 teaspoon ground clove 1 tablespoon molasses
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
4Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
5Scrape 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
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