Caramel Pecan Ice Cream
English
850mL (31Ú2 cups) whole milk
1can (415 mL [14 oz.]) unsweetened condensed milk
230mL (1 cup) prepared hot caramel or butterscotch caramel topping (about 340 g [12 oz.])
1 package (100 g
[3.4 oz.]) instant vanilla pudding
1teaspoon vanilla A pinch of salt
50- 100 g coarsely chopped pecans
In medium bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved. Cover and chill thoroughly, at least 6 hours.
Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions. Turn to STIR Speed (Speed 1). Using container with spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for
Yield: 16 servings (120 mL [1⁄2 cup] per serving).
Gingerbread Ice Cream
150 g gingerbread, broken
in small pieces
600mL (21Ú2 cups) whole milk
100 g sugar
1tablespoon honey
6 egg yolks
In medium saucepan, heat over whole milk until very hot but not boiling, stirring often. Remove from heat and add small pieces of gingerbread.
Place egg yolks, honey and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 4 and mix about 30 seconds, or until well blended and slightly whitened.
Stirring constantly, cook the whole milk and gingerbread mixture until gingerbread melts.Gradually add the egg yolks, honey and sugar mixture. Do not boil. Remove from heat; set aside. 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 10 to 15 minutes or until desired consistency. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.
Yield: 8 servings (120 mL [1⁄2 cup] per serving).
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