Wolfgang Puck Delicious Recipes for the Ice Cream Maker

HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 11

Recipes

Times for churning are approximate and vary depending on initial starting temperature and type of mixture.

There are no stabilizers or emulsifiers in these recipes.

Some separation in the finished product is normal after the first day of storage in the freezer.

Banana Ice Cream

Makes approximately 1 quart

INGREDIENTS

16 ounces pureed banana (about 5 bananas) 2/3 cup sugar

1/8 teaspoon kosher salt 2 teaspoons lemon juice 2/3 cup heavy cream 1/2 teaspoon vanilla

METHOD

1Puree bananas in a blender or with an immersion blender.

2Combine all ingredients in mixing bowl.

3Chill mixture for at least 2 hours (can be overnight) in refrigerator then pour into Freezer Bowl. Assemble as instructed on page 7.

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.

Courtesy Marian Getz, Wolfgang Puck Chef

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