recommend heating or cooking the recipe mixture.
■Artificial sweeteners can be used in place of sugar; however, they should be added when the mixture is cool, at most, room temperature. If sugar is dissolved by heat in a recipe, omit this process when using a sugar substitute. Instead, mix sweetener in until thoroughly dissolved.
■Adding one small egg white will volumize most mixes.
■If a recipe calls for alcohol, add it last, only minutes before complete freezing. Otherwise, the alcohol may impede the freezing process.
■The taste of sorbets is largely affected by the ripeness and sweetness of fruit or juice. For tart fruit, add sugar or omit sugar if fruit is very ripe. Once frozen, the ice cream will taste less sweet than the mixture.
■Storage of homemade ice cream in the freezer should be done in airtight containers.
■Ice cream mixtures stay fresh in the refrigerator for sev- eral days. They should be mixed well before adding to the Speedee Freeze® canister.
■Mixture will increase in volume during the freezing process; therefore, be sure to stop at the MAX line when pouring mixture into the cylinder.
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FROZEN DESSERT RECIPES
The following recipes are for 1 qt.
Banana Orange Frozen Yogurt
Ingredients: |
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11⁄2 cups vanilla yogurt | 1⁄4 | cup milk |
1⁄2 cup orange juice | 1⁄4 | cup light corn syrup |
1 cup mashed banana |
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Method:
1.In a mixing bowl, combine all ingredients and mix well.
2.Follow standard instructions on pg. 3.
Blackberry Sorbet
Ingredients: | 1⁄2 cup orange juice | |
2 | cups fresh blackberries | |
1⁄2 | cup water | 2 egg whites |
2⁄3 | cup sugar |
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Method:
1.On medium heat, in a saucepan, combine blackberries, water and sugar.
2.Stir until sugar is dissolved.
3.Puree, then chill thoroughly.
4.Beat egg whites until soft peaks form.
5.Add orange juice to the blackberries.
6.Whisk in egg whites.
7. Follow standard instructions on pg. 3. | 6 |
