Elite Gourmet EIM-502 Manual De Instrucciones página 10

STRAWBERRY ICE CREAM (cont...)
3. Pour the mixture back into the saucepan and heat gently, stirring frequently. Do
NOT bring to a boil. After several minutes it will start to thicken into a custard. At this
point, remove saucepan from heat and let cool.
4. When the custard has cooled, transfer into a chilled bowl. For best results
refrigerate the mix for at least 3 hours (overnight if you have the time). When the
custard is thoroughly chilled, pour the heavy cream into a separate mixing bowl and
whip until slightly fluffy. Stir the whipped cream into the chilled custard mixture. Stir
in vanilla extract.
5. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
CRUNCHY PECAN & MAPLE SYRUP ICE CREAM
2 CUPS PECAN NUTS CHOPPED 8 OZ BUTTER
½ CUP BROWN SUGAR
2 OZ. MAPLE SYRUP
6 CUPS MILK
6 CUPS DOUBLE/HEAVY CREAM
1. Using a frying pan, slowly melt the butter then add the chopped pecan nuts.
Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the
NOTE. Cooking on too high a heat will burn the pecan nuts and render a
nuts are crisp.
bitter taste
.
2. Remove mixture from the pan and place to one side to cool.
3. In a separate mixing bowl, add milk and heavy cream and then add the fried,
chopped pecan nuts. Still stirring, add the maple syrup until blended in. Allow to cool
completely.
4. Once cool, transfer the complete mixture into the ice cream maker and freeze
according to the instructions.
9