Wolfgang Puck Irresistible Strawberry Puck Cream Recipes for Your Frozen Dessert Maker

HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 21

Strawberry Ice Cream

Makes approximately 1 quart

INGREDIENTS

21/2 cups fresh strawberries (mash or puree) 2/3 – 1 cup sugar

2teaspoons lemon juice

1 cup heavy cream

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 soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible.

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

Strawberry Sorbet

Makes approximately 1 quart

INGREDIENTS

21/2 cups fresh strawberries 2/3 cup sugar

2teaspoons lemon juice

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 soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible.

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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