Westbend IC16909 Manual De Instrucciones página 7

Vanilla Ice Cream
2 cups Granulated Sugar
1½ tbsp. Corn Starch
¼ tsp. Salt
7 cups Milk
Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat,
slowly stir in the milk, stirring constantly. Very slowly add the beaten eggs and
continue to stir. Reduce heat to low and cook until mixture thickens slightly.
Slowly add vanilla, half and half, and heavy cream. Pour into a large glass bowl
and refrigerate for 2-4 hours, or until mixture has chilled. Pour mixture into the
freezing canister and follow the directions in the "Using Your Ice Cream Maker"
section. Do not fill the freezing canister above the "MAX" line, as the mixture will
expand during freezing.
Coffee Ice Cream
4½ cups Half and Half
6 cups Heavy Whipping Cream
Combine all ingredients in a mixing bowl. Stir well until both sugar and instant coffee
powder are dissolved. Chill mixture in the refrigerator for at least an hour prior to
freezing. Pour into the freezing canister and freeze as instructed. Do not fill the
freezing canister above the "MAX" line, as the mixture will expand during freezing.
Cookie Dough Ice Cream
1 cup Chocolate Chip Cookie Dough
(crumbled into small pieces)
2¼ cups Sugar
6 cups Heavy Whipping Cream
Place the cookie dough and the chocolate chips in a separate bowl. Cover and chill
until cold. Whisk the eggs in a mixing bowl 1-2 minutes until light and fluffy. Slowly
mix in sugar, whisking until completely blended. Slowly add cream and milk and
whisk until blended. Chill mixture in the refrigerator for at least an hour prior to
freezing. Pour mixture into the freezing canister and follow the directions in the
"Using Your Ice Cream Maker" section. Do not fill the freezing canister above the
"MAX" line, as the mixture will expand during freezing. When the mixture has
finished churning, add cookie dough and chocolate chips and stir in evenly.
Rocky Road Ice Cream
1¾ cup Granulated Sugar
½ tsp. Salt
2 cups Milk
6 squares Semi-sweet Chocolate
2 cups Half and Half
Mix the milk and chocolate in a large saucepan. Over medium heat stir until the
chocolate is completely melted. Remove from heat and slowly add sugar and
salt, mixing well, until dissolved. Stir in the remaining ingredients except the
marshmallows, pecans, and chocolate chips, and then cover and refrigerate for
2-4 hours, or until mixture has chilled. Pour mixture into the freezing canister and
follow the directions in the "Using Your Ice Cream Maker" section. Do not fill the
freezing canister above the "MAX" line, as the mixture will expand during
freezing. Add marshmallows, pecans, and chocolate chips after the ice cream
has finished churning and stir in evenly.
English - 7
5 Eggs, beaten
1½ tbsp. Vanilla
2¾ cups Heavy Whipping Cream
1½ cups Half and Half
4½ tbsp. Instant Coffee Powder
2¼ cup Sugar
1 cup mini Chocolate Chips
6 large Eggs
3 cups Milk
6 cups Heavy Whipping Cream
1 tbsp. Vanilla Extract
2 cups Mini Marshmallows
1½ cups Chocolate Chips
1 cup Chopped Pecans