Elite Gourmet EIM-506 Manual De Instrucciones página 10

• CHERRY CHOCOLATE ICE CREAM -
(Yields Approx: 6 Quarts)
9 cups heavy cream
9 cups whole milk
3 cups white sugar
3 (10 ounce) jars maraschino cherries, with juice
24 egg yolks
2 tablespoons almond extract
2-1/4 pounds bittersweet chocolate, chopped
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
Stir together cream, milk, sugar, and the juice from the jar of cherries in a large
saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg
yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until
you have added 2 cups.
Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring
constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have
thickened enough to coat the back of a metal spoon. Pour the mixture into a
container, cover, and refrigerate until cold, about 6 hours.
Chop the reserved maraschino cherries, and then stir into the cold custard along with
almond extract, and chopped chocolate.
Pour into ice cream maker freezer canister and start freezing process.
• MINT CHOCOLATE CHIP ICE CREAM -
(Yields Approx: 6 Quarts)
6 CUPS 2% MILK
6 CUPS HEAVY CREAM
3 CUPS SUGAR
1-1/2 TEASPOONS SALT
1 TABLESPOON VANILLA EXTRACT
1 TABLESPOON PEPPERMINT EXTRACT
9 DROPS GREEN FOOD COLORING (OPTIONAL)
3 CUPS MINIATURE SEMISWEET CHOCOLATE CHIPS
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and
peppermint extract until the sugar has dissolved. Color to your liking with the green
food coloring.
Pour into ice cream maker freezer canister and start freezing process.
After about 15-20 minutes into the freezing, add the chocolate chips.
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