KitchenAid 358 Waste disposal, Recipes, eggs 2 cups 500 m/l cream 2 tsp. 10 ml vanilla extract

nIce cream mixtures will stay fresh in the refrigerator for several days. Be sure to shake well before adding to the cylinder.

H When pouring mixture into the cylinder, be sure to stop 1” (2.5 cm) from the top, as mixture will volumize during the freezing process.

nAlcohol inhibits the freezing process. To add alcohol to a recipe, do so when mixture is semi-stiff.

nThe result in the taste of a sorbet will depend greatly on the ripeness and sweetness of the fruit and juice. Taste the fruit before adding to the recipe. If it is too tart, add sugar; if the fruit is very ripe, decrease or omit the sugar.

Keep in mind that freezing subdues sweetness, so the recipe will not be quite as sweet when frozen.

nFor those who are diet-conscious, artificial sweetners can be used as a substitute for sugar. NOTE: Only add artificial sweetners to mixtures that are cold or have completely cooled. When a recipe calls for heating liquid to dilute sugar, omit the heating process and simply stir in the sweetner until it is well dissolved.

1 packet of sweetner = 2 teaspoons

(10 ml) of sugar

6 packets = l/4 cup (60 ml)

8 packets = l/3 cup (75 ml)

12 packets = l/2 cup (125 ml)

W Do not use stiff mixtures (i.e. whipped cream, frozen liquids). The mixture should be liquid when preparation starts.

nWhen adapting your own recipes to the maximum amount of 1 quart (1 L), you should adapt all ingredients with the same percentage. If this is not done, the structure of the final preparation may vary.

nDo not operate the appliance longer than required. If after 40 minutes the mixture is not yet solid, or has thawed again, do not continue. Possible reasons for failure are:

-thecylinder was not cold enough -themixture was too warm

-theproportion of ingredients was incorrect.

nDo not store prepared ice cream in the freezer for more than a few days.

Waste disposal

The liquid in the freezing cylinder contains no toxic materials. The cylinder can be disposed of as normal household waste.

Recipes

Vanilla Ice Cream

1 cup Q250 m/l milk l/2 (125 ml) cup sugar

2 eggs

2 cups (500 m/l cream

2 tsp. (10 ml) vanilla extract

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Let cool to room temperature, add cream and vanilla and chill.

Variations:

Coffee Ice Cream

dilute 2 tsp. (IO ml) instant coffee in the hot mixture

-Peppermint Ice Cream

replace the vanilla by 2 tsp. (10 ml) peppermint extract

Chocolate Ice Cream 1 cup (250 ml) milk 2/3 cup (150 ml) sugar

l/3 cup (75 ml) cocoa powder 1 egg

2 cups (500 ml) cream

1 tsp. (5 ml) vanilla extract

Mix milk, egg and sugar in a small pan. Heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil! Mix in cocoa powder.

Let cool to room temperature, add cream and vanilla and chill.

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