HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 11
Recipes
Times for churning are approximate and vary depending on initial starting temperature and type of mixture.
There are no stabilizers or emulsifiers in these recipes.
Some separation in the finished product is normal after the first day of storage in the freezer.
Banana Ice Cream
Makes approximately 1 quart
INGREDIENTS
16 ounces pureed banana (about 5 bananas) 2/3 cup sugar
1/8 teaspoon kosher salt 2 teaspoons lemon juice 2/3 cup heavy cream 1/2 teaspoon vanilla
METHOD
1Puree bananas in a blender or with an immersion blender.
2Combine all ingredients in mixing bowl.
3Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
4Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
5Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
6Scrape 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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