NewAir AIC-220 instruction manual Premium ICE Cream, Vanilla Bean Ice Cream

Low Fat Peach Frozen Yogurt (Makes eight 1/2-cup servings)

1 can (14 ounces) peaches packed in juice

2 cups low fat vanilla yogurt

1/3 cup sugar

Drain peaches, reserving 1/2 cup of the juice

In a blender or food processor fitted with a metal blade, pulse to chop the peaches. Add the vanilla yogurt, sugar, and peach juice. Process until smooth and the sugar is dissolved, about 1 minute. Turn the machine on, pour peach/yogurt mixture into freezer bowl through ingredient spout and let mix until thickened, about 50 – 60 minutes.

Nutritional Analysis per Serving:

Calories: 111 (6% from fat); carbohydrates: 24g; protein: 3g; fat: 1g; saturated fat: 0g; cholesterol: 5mg; sodium: 39mg

PREMIUM ICE CREAM:

Vanilla Bean Ice Cream

(Makes about ten 1/2-cup servings)

1-1/2 cups whole milk

1-1/2 cups heavy cream

1 whole vanilla bean (about 6 inches in length)

2 large eggs

3 large egg yolks

3/4 cup sugar

Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes. Remove the vanilla bean pod from the milk/cream mixture.

Pour out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Turn the machine on, pour the chilled custard into the freezer bowl and let mix until thickened, about 50 – 60 minutes.

Nutritional Analysis per Serving:

Calories: 236 (64% from fat); carbohydrates: 18g; protein: 4g; fat: 17g; saturated fat: 10g; cholesterol: 161mg; sodium: 47mg

Variations

Use any of the variations listed for basic vanilla ice cream, or basic chocolate ice cream.

Fresh Peaches & Cream: Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of chilling.

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