Wolfgang Puck BICM0015 manual Tangerine Sherbet, White Chocolate Malt Ice Cream

HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 27

Tangerine Sherbet

Makes 1 1/2 quarts

INGREDIENTS

3 cups tangerine juice (about 18 tangerines) Zest of 10 tangerines, grated or minced 3/4 cup fresh lemon juice (5 to 6 lemons) Zest of 4 lemons

11/2 cups Simple Syrup (See separate recipe) 1/4 cup Mandarine Napoleon liqueur

METHOD

1In a bowl, mix together all the ingredients.

2Strain through a fine mesh sieve into a bowl.

3Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible.

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.

Note: To make a surprising and special dessert, serve a scoop of Tangerine Sherbet on an almond biscotti with a few fresh berries.

Courtesy www.wolfgangpuck.com

White Chocolate

Malt Ice Cream

Makes approximately 1 quart

INGREDIENTS

2 cups milk	10 ounces white chocolate,
2 cups heavy cream	broken or cut into small chunks
8 egg yolks	1/2 cup Horlicks malt powder

METHOD

1In a large heavy saucepan, combine the milk and cream and bring to a boil.

2In a large stainless steel mixing bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking constantly. Return to the saucepan and cook over medium heat, stirring occasionally, until the mixture coats the back of a wooden spoon.

3Meanwhile, in a small stainless steel bowl or the top of a double boiler set over barely simmering water, melt the chocolate. Whisk into the heated milk mixture. Remove 1 cup of liquid and dissolve the malt powder in it. Return to the saucepan and mix well. Strain into a large mixing bowl and chill over ice cubes and cold water.

4Plug appliance in and set to “ON”. Check regularly for desired consistency. Most recipes are at soft-serve stage after 25 - 30 minutes. Motor will start to click when mixture is as firm as possible.

5Turn power off and remove Motor, Transparent Cover, and Mixing Arm.

6Scrape 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.

Note: Place a scoop of ice cream on a large chocolate chip cookie and serve immediately.

Courtesy www.wolfgangpuck.com

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