Sunbeam FRSBBK04 Manual De Instrucciones página 7

PRALINE ALMOND FUDGE ICE CREAM
4 Quart 6 Quart
2 ⁄ cups light brown sugar 3 ⁄ cups light brown sugar
1 1
4 2
⁄ cup plus 2 tablespoons flour ⁄ cup flour
1 1
4 2
⁄ teaspoon salt ⁄ teaspoon salt
1 3
2 4
5 cups milk 7 cups milk
4 eggs, beaten 6 eggs, beaten
4 cups whipping cream 6 cups whipping cream
2 tablespoons vanilla extract 3 tablespoons vanilla extract
2 cups slivered almonds 3 cups slivered almonds
3 tablespoons butter 5 tablespoons butter
1 cup chocolate fudge topping 1 ⁄ cup chocolate fudge topping
1
2
Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk.
Cook over medium heat about 15 minutes or until thickened, stirring
constantly. Gradually stir about 1 cup of the hot mixture into the beaten
eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute;
remove from heat. Refrigerate 2 hours. Combine whipping cream and
vanilla in large bowl; add chilled mixture, stirring with a wire whisk to
combine. Sauté almonds in butter over low heat about 5 minutes. Stir into
ice cream mixture. Freeze as directed. Swirl chocolate fudge topping through
ice cream after it has stopped churning. (NOTE: This is easier to do as you
transfer ice cream into another container.)
SPICED CIDER SORBET
4 Quart 6 Quart
4 cups apple cider or apple juice 6 cups apple cider or apple juice
2 cups sugar 3 cups sugar
1 teaspoon whole cloves 1 ⁄ teaspoons whole cloves
1
2
4 whole cinnamon sticks 6 whole cinnamon sticks
4 cups unsweetened 6 cups unsweetened
applesauce applesauce
2 cups cranberry juice 3 cups cranberry juice
⁄ cup lemon juice ⁄ cup lemon juice
1 1
4 3
Combine apple cider/juice, sugar, cloves and cinnamon sticks in saucepan.
Bring to a boil over medium heat , stirring occasionally. Boil 5 minutes.
Remove from heat. Remove cloves and cinnamon sticks with a slotted
spoon; discard. Stir in applesauce, cranberry and lemon juices. Cover
refrigerate 1 hour. Freeze as directed.
FRSBBK04_FRSBBK06_12ESM1.indd 13-14
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STRAWBERRY ICE DELIGHT
4 Quart 6 Quart
2 quarts fresh or frozen 3 quarts fresh or frozen
strawberries, thawed strawberries, thawed
1 cup sugar 1 ⁄ cup sugar
1
2
2 cups water 3 cups water
2 tablespoons lemon juice 3 tablespoons lemon juice
Puree strawberries and combine with sugar. Let stand 2 hours. Add water
and lemon juice. Cover; refrigerate 30 minutes. Freeze as directed.
LOW-FAT VANILLA ICE MILK
4 Quart 6 Quart
3 cups skim milk 4 ⁄ cups skim milk
1
2
1 ⁄ cups sugar 2 ⁄ cups sugar
1 1
2 4
⁄ teaspoon salt ⁄ teaspoon salt
1 1
4 4
9 cups whole milk 13 ⁄ cups whole milk
1
2
1 ⁄ teaspoon vanilla extract 2 ⁄ teaspoons vanilla extract
1 1
2 4
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes.
Freeze as directed. Stir after freezing to blend any unfrozen skim milk into
frozen mixture.
LOW-FAT CHOCOLATE ICE MILK
4 Quart 6 Quart
2 ⁄ cups skim milk 3 ⁄ cups skim milk
1 3
2 4
8 ⁄ cups whole milk 12 ⁄ cups whole milk
1 3
2 4
4 squares semisweet 6 squares semisweet
chocolate chocolate
2 ⁄ cups sugar 4 cups sugar
2
3
1 teaspoon salt 1 ⁄ teaspoon salt
1
2
2 teaspoons vanilla extract 2 tablespoons vanilla extract
Combine skim and whole milk in saucepan. Add semisweet chocolate.
Cook over medium heat until chocolate is melted, stirring constantly.
Remove from heat. Add sugar and salt. Stir until dissolved. Stir in vanilla.
Cover and refrigerate 2 hours. Freeze as directed. Stir after freezing to blend
any unfrozen skim milk into frozen mixture.
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10/30/12 10:08 AM