HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 13
Blueberry Ice Cream
Makes approximately 1 quart
INGREDIENTS
Step 1:
4 cups blueberries
1 cup sugar 1/3 cup water
Combine the above ingredients in a saucepan and boil for 5 minutes. Then puree.
Step 2:
2 cups heavy cream
1 tablespoon lemon juice
Add these ingredients after step one is completed.
Mix together and strain.
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
Chocolate Gelato
Makes approximately 1 quart
INGREDIENTS
Step 1 |
| Step 2 |
1/2 cup sugar |
| 1/2 cup milk |
1 cup heavy cream |
| 4 teaspoons cornstarch |
1/2 cup milk |
| Whisk these 2 ingredients together |
Speck of salt (less than 1/8 tsp.) |
| |
| to make a slurry and combine with | |
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| |
Combine these 4 ingredients |
| boiling mixture from Step 1. Boil |
and bring to a boil in medium |
| for an additional 30 seconds |
sauce pan. |
| stirring constantly. |
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Step 3 |
|
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6 ounces bittersweet |
| 1/2 teaspoon coffee extract |
chocolate pieces |
| 1/2 teaspoon vanilla extract |
Place these 3 ingredients in large mixing bowl and pour boiling mixture over top. Whisk, strain, cover, and place in refrigerator to chill.
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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