HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 21
Strawberry Ice Cream
Makes approximately 1 quart
INGREDIENTS
21/2 cups fresh strawberries (mash or puree) 2/3 – 1 cup sugar
2teaspoons lemon juice
1 cup heavy cream
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
4Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
5Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
Strawberry Sorbet
Makes approximately 1 quart
INGREDIENTS
21/2 cups fresh strawberries 2/3 cup sugar
2teaspoons lemon juice
METHOD
1Combine all ingredients in mixing bowl.
2Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.
3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at
4Turn power off and remove Motor, Transparent Cover, and Mixing Arm.
5Scrape mixture into separate freezable containers and freeze for 3 hours for hard consistency. Mixture will stay fresh in freezer in airtight container for up to 3 weeks.
Courtesy Marian Getz, Wolfgang Puck Chef
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