KitchenAid 5KICA0WH manual continuedTips for Making Perfect Ice Cream continued, Care and Cleaning

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(continued)Tips for Making Perfect Ice Cream (continued)

•	Follow recommended mixer speeds. Faster	•	Initial batter volume should not exceed
	speeds will slow the conversion process.		1.365 L to produce 1,9 L of ice cream.
•	Batter volume grows significantly	•	Keep in mind that freezing subdues
	during the conversion process.		sweetness, so recipes won’t taste quite
			as sweet once they are frozen.

Care and Cleaning

Allow the freeze bowl to reach room	Wash the freeze bowl in warm water with
temperature before attempting to clean it.	mild detergent. Thoroughly dry the freeze
	bowl before storing in freezer.
The drive assembly and dasher are	IMPORTANT: Never wash the freeze bowl
dishwasher safe.	in the dishwasher. Hand-wash with warm
	water and mild detergent only.

French Vanilla Ice Cream

600mL (21Ú2 cups ) half-and-half

8 egg yolks

230 g (1 cup) sugar

600mL (21Ú2 cups) whipping cream

4teaspoons vanilla A pinch of salt

In medium saucepan over medium heat, heat half-and- half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add half-and- half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed

1)for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield: 16 servings (120 mL [1⁄2 cup] per serving).

VARIATIONS

Fresh Strawberry Ice Cream

In medium bowl, combine 2 cups (500 g) chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired. Let stand while ice cream is processing. Add during last 3 to 5 minutes of freeze time.

Yield: 20 servings (120 mL [1⁄2 cup] per serving).

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