Elite Gourmet EIM-502 Manual De Instrucciones página 9

VANILLA ICE CREAM
10 EGG YOLKS (BEATEN)
1 CUP SUGAR
3 CUPS FULL CREAM MILK
3 CUPS HEAVY/CREAM
2 VANILLA PODS (SCORED DOWN THE MIDDLE)
Optional:2
level teaspoons cornflower
cream maker with a bowl that has to be frozen in advance)
1. Pour the milk into a saucepan and bring slowly to a simmer. DO NOT BOIL. Once
mixture is bubbling slightly, remove from heat. Place the vanilla pods into it and leave
to infuse for about 20 minutes.
2. In a bowl, beat together the egg yolks and sugar (and cornflower if using it) until
thick. Carefully remove the vanilla pod from the pan of milk and scrape out any excess
seeds into the milk. Whisking constantly, pour the milk mixture into the mixture of
egg yolks and sugar. Whisk until mixed well. Pour the mixture back into the pan and
heat gently, constantly stirring until the mixture thickens to a custard - DO NOT BOIL
OR MIXTURE WILL CURDLE. When you see a film form over the back of your spoon,
remove the saucepan from the heat. Let mixture cool completely.
3. When the custard base is completely cooled, stir in heavy cream and transfer to a
chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you
have the time). Transfer the mixture into ice cream maker and freeze according to the
instructions.
STRAWBERRY ICE CREAM
4 LBS FRESH STRAWBERRIES
2 CUPS SUGAR (split into 2 1 cup. halves)
12 EGG YOLKS (beaten)
Optional: 2
level teaspoons cornflower
cream maker with a bowl that has to be frozen in advance)
1. De-stalk, wash and chop the strawberries into small pieces. Place in a mixing bowl
and add 1 cup of sugar. Mash well until you have a smooth mixture. Chill the mixture in
the refrigerator.
2. Mix together the egg yolks, the remaining 1 cup of sugar (and cornflower if using
it). Beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat
until hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well.
(for a thicker texture or when using an ice
4 CUPS FULL CREAM MILK
4 CUPS HEAVY CREAM
4 TSP VANILLA EXTRACT
(for a thicker texture or when using an ice
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