Elite Gourmet EIM-502 Manual De Instrucciones página 11

BANANA ICE CREAM
6 CUPS MILK
6 CUPS DOUBLE/HEAVY CREAM
2 CUPS SUGAR
12 RIPE BANANAS (TO PURÉE)
1.Peel and chop the bananas into chunks. Place in a mixing bowl and mash well. Stir in
milk/cream and then the sugar. Mix well. Chill in the refrigerator for 2-3 hours.
2. Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
BUTTER PECAN ICE CREAM
6 CUPS SINGLE/LIGHT CREAM
6 CUPS HEAVY/DOUBLE CREAM
1 ½ CUPS BROWN SUGAR
6 TBSP BUTTER
1 ½ CUP OF PECAN NUTS (CHOPPED)
3 TEASPOONS VANILLA EXTRACT (OR ACCORDING TO TASTE)
1. Place the single cream, sugar and butter into a saucepan and mix together over a
low heat. Stir until the mixture starts to bubble around the edges. Remove the
saucepan from the heat and allow to cool completely.
2. When the mixture is cooled, stir in the heavy cream, chopped pecan nuts and vanilla
extract. Transfer the complete mixture into ice cream maker and freeze according to
the instructions.
HONEY ICE CREAM
10 EGG YOLKS
4 CUPS DOUBLE/HEAVY CREAM
2 TEASPOONS VANILLA EXTRACT
1.Beat together the egg
a saucepan until it reaches bubbles slightly, DO NOT BOIL, then lower heat to simmer.
While milk is simmering, stir in the egg yolks/honey mixture. Continue to stir until it
thickens.
2. Remove from the heat, strain in a mesh strainer and leave to cool completely.
3. Once mixture is completely cool, stir in heavy cream and vanilla extract. Then
transfer the whole mixture into ice cream maker and freeze according to the
instructions.
MINT CHOCOLATE CHIP ICE CREAM
yolks and honey in mixing bowl and set aside. Heat the milk in
4 CUPS MILK
1 CUP HONEY
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