Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 13

The ice cream will have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional analysis per serving (based on ½ cup):
Orange Liqueur Ice Cream
A luxurious treat intended for the adult crowd.
Makes about 5 cups (about ten ½-cup servings)
2 cups whole milk
2 cups heavy cream
Zest of one medium-large orange
1 cup granulated sugar, divided
Pinch kosher salt
5 large egg yolks
1 teaspoon pure vanilla extract
3 tablespoons orange liqueur
1. In a medium saucepan set over medium-low heat, stir together the
milk and heavy cream. Bring the mixture just to a boil. Turn heat off
and add the orange zest; let mixture steep for 30 to 60 minutes. After
steeping, add half of the sugar and salt and gradually return the
mixture just to a boil over medium-low heat.
2. While the milk/cream mixture is reheating, combine the yolks and
remaining sugar in a medium bowl. Using a hand mixer on low speed
or a whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about
of the hot mixture into the yolk/sugar mixture. Add another
mixture, then return the combined mixture to the saucepan. Using a
wooden spoon, stir the mixture constantly over the low heat until it
thickens slightly and coats the back of the spoon. This mixture must
NOT boil or the yolks will overcook – the process should only take a
few minutes.
4. Stir in the vanilla and orange liqueur and pour the mixture through a
fine mesh strainer (discard the orange zest); bring to room
temperature. Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture again before pouring into the ice cream maker.
5. Press Ice Cream and then START/STOP. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The ice
cream will have a soft, creamy texture. If a firmer consistency is
desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
You will not miss anything in this alternative sweet treat.
Makes about 6 cups (twelve ½-cup servings)
4 cups unsweetened dairy-free milk (soy, hemp, almond, rice)
2½ tablespoons tapioca starch
1 cup granulated sugar
Pinch kosher salt
1½ teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine all of the ingredients. Cover, refrigerate at least 2 hours, or
⁄
1
3 overnight. Whisk mixture again before pouring into the ice cream
⁄
1 of the
maker.
3
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened. The ice
cream will have a soft, creamy texture. If a firmer consistency is
13
Dairy-Free Vanilla Ice Cream