Elite Gourmet EIM-502 Manual De Instrucciones página 12

4 CUPS MILK
1 ½ CUPS SUGAR
3 TO 4 TEASPOONS PEPPERMINT ESSENCE OR EXTRACT (OR TO TASTE)
Optional: TWO OR THREE DROPS OF GREEN FOOD COLORING FOR COLOR.
1. Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Once
sugar is dissolved, remove from heat and allow to cool completely.
2. Once mixture is cool, stir in heavy cream, grated chocolate or chips and peppermint
essence or extract (and the green food coloring if you want to use it).
2. Transfer the complete mixture
the instructions.
PISTACHIO ICE CREAM
9 EGGS
3 CUPS MILK
3 CUPS DOUBLE/HEAVY CREAM
1 ½ CUPS SUGAR
3-4 CUPS OF PISTACHIO NUTS, SHELLED AND BLANCED*
1 ½ TSP VANILLA EXTRACT, 1 ½ TSP ALMOND EXTRACT
*Blanched
- if you have time, blanching can help the recipe; place the nuts in a
heatproof bowl and pour boiling water over them. After 1-2 minutes, carefully drain
and peel. Ensure you dispose of the hot water safely.
1. In a blender place the eggs, milk, sugar and all the nuts and blend until you get a
smooth mixture. Pour the mixture into a saucepan and heat gently, stirring
continuously and wait until it thickens.
DO NOT BOIL OR MIXTURE WILL CURDLE.
2. When you test the mixture over the back of your spoon and it forms a film then it's
time to remove the saucepan from the heat and let the mixture cool thoroughly.
3. When cooled, add the vanilla and almond extracts and carefully fold in the whipped
cream. Transfer the complete mixture into ice cream maker and freeze according to
the instructions.
4 CUPS (250ML) DOUBLE/HEAVY CREAM
2 ½ CUPS PLAIN CHOCOLATE (GRATED OR
MINI CHIPS)
into the ice cream maker and
11
freeze according to