Wolfgang Puck BICM0015 manual Congolese Coffee Ice Cream, Easy Old Time Vanilla Ice Cream

HSN08_MiniIceCreamMaker 3/21/08 8:27 AM Page 15

Congolese Coffee Ice Cream

Makes approximately 1 quart

INGREDIENTS

2 cups heavy cream

11/2 cups whole milk

1cup whole coffee beans 1/4 cup brewed coffee

1teaspoon vanilla

3/4 cup sugar

METHOD

1Combine all ingredients in a 2-quart saucepan and bring to a simmer over medium heat. When bubbles form around the edge of the pan, remove from heat. Cover and chill overnight. Strain before placing mixture in Freezer Bowl.

2Plug 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.

Courtesy Marian Getz, Wolfgang Puck Chef

Easy Old Time

Vanilla Ice Cream

Makes approximately 1 quart

INGREDIENTS

2 cups heavy cream

2 cups whole milk 3/4 cup sugar

2 teaspoons vanilla

Speck of kosher salt (less than 1/8 tsp)

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 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.

Courtesy Marian Getz, Wolfgang Puck Chef

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