Vanilla Ice Cream - Sunbeam FRSBBK04 Manual De Instrucciones

CHOCOLATE CHIP ICE CREAM
4 Quart 6 Quart
2 ⁄ cups milk 4 cup milk
1
2
2 ⁄ cups sugar 3 ⁄ cups sugar
3 3
4 4
1 teaspoon salt 1 ⁄ teaspoon salt
1
4
2 ⁄ cups half and half 4 cups half and half
1
2
1 ⁄ teaspoons vanilla extract 2 teaspoons vanilla extract
1
2
6 cups whipping cream 9 ⁄ cups whipping cream
1
2
12 oz. (2 cups) grated 18 oz. (3 cups) grated
semisweet chocolate or semisweet chocolate or
chocolate chips chocolate chips
Scald milk until bubbles form around edge of pan. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping
cream. Cover and refrigerate 30 minutes. Freeze as directed.
After removing PADDLE, immediately stir in chocolate.
Mint Chocolate Chip: Add peppermint extract (2 teaspoons for 4 quart, or
1 tablespoon for 6 quart) and green food coloring (
or ⁄ teaspoon for 6 quart) to mixture before refrigerating. Proceed as
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4
directed.

VANILLA ICE CREAM

4 Quart 6 Quart
2 cups milk 3 cups milk
1 ⁄ cups sugar 2 ⁄ cups sugar
3 3
4 4
⁄ teaspoon salt ⁄ teaspoon salt
1 3
2 4
2 cups half and half 3 cups half and half
1 tablespoon vanilla extract 2 tablespoon vanilla extract
4 cups whipping cream 6 cups whipping cream
Scald milk until bubbles form around edge of pan. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and
whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.
Strawberry: Add pureed strawberries (4 cups for 4 quart, or 6 cups for 6
quart) to chilled mixture before freezing.
Banana: Add mashed bananas (3 cups for 4 quart, or 4 cups for 6 quart) to
chilled mixture before freezing.
Peach: Add pureed peaches (4 cups for 4 quart, or 6 cups for 6 quart) to
chilled mixture before freezing.
FRSBBK04_FRSBBK06_12ESM1.indd 11-12
⁄ teaspoon for 4 quart,
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2
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ROCKY ROAD ICE CREAM
4 Quart 6 Quart
2 cups milk 3 cups milk
6 squares (1 oz. each) 9 squares (1 oz. each)
semisweet chocolate semisweet chocolate
1 ⁄ cups sugar 2 ⁄ cup sugar
3 3
4 4
⁄ teaspoon salt ⁄ teaspoon salt
1 3
2 4
2 cups half and half 3 cups half and half
1 tablespoon vanilla extract 2 tablespoons vanilla extract
4 cups whipping cream 6 cups whipping cream
2 cups mini marshmallows 3 cups mini marshmallows
1 ⁄ cups chocolate chips 2 ⁄ cups chocolate chips
1 1
2 4
1 cup chopped pecans 1 ⁄ cups chopped pecans
1
2
Combine milk and semisweet chocolate in saucepan. Stirring constantly,
cook over medium heat until chocolate is melted. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in remaining ingredients. Cover and
refrigerate 30 minutes. Freeze as directed.
PEPPERMINT ICE CREAM
4 Quart 6 Quart
2 ⁄ cups milk 4 cups milk
1
2
2 cups sugar 3 cups sugar
1 teaspoon salt 1 ⁄ teaspoon salt
1
4
2 ⁄ cups half and half 4 cups half and half
1
2
1 ⁄ teaspoons vanilla extract 2 teaspoons vanilla extract
1
2
6 cups whipping cream 9 cups whipping cream
2 cups peppermint candy 3 cups peppermint candy
Scald milk until bubbles form around edge of pan. Remove from heat. Add
sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping
cream. Cover and refrigerate 30 minutes. Place peppermint candy in a plastic
bag. Break into large pieces (about ⁄ -inch) with a mallet or rolling pin. Stir
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4
into chilled mixture. Freeze as directed.
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