Nostalgia DIC16BL Instrucciones Y Recetas página 12

STRAWBERRY ICE CREAM
• 2 cups fresh
strawberries
• 1cup confectioner's
sugar
• 1/2 cup heavy cream
• lemon juice from 1/2
small size lemon
LEMON SORBET
• 2/3 cup granulated
sugar
• 2/3 cup water
• orange juice from 1/2
medium size orange
• 1/2 cup lemon juice
• 1 egg white
VANILLA ICE CREAM
• 2 egg yolks
• 1 cup confectioner's
sugar
• 2/3 cup skim milk
• 1 cup heavy cream
• Several drops of
vanilla extract
Puree the strawberries until smooth, then
add the remaining ingredients.
Pour the mixture into the canister as
the dashers are running.
Allow the mixture to freeze until the
desired consistency is achieved.
Combine the sugar and water in a saucepan.
Stir over low heat until the sugar has dissolved, then bring
the mixture to the boil and allow to boil for 1 minute.
Remove from heat and allow to cool.
Add the orange and lemon juice.
Whisk the egg white until almost stiff and
then stir into the lemon mixture.
Pour the mixture into the canister as
the dashers are running.
Allow to freeze until the desired consistency is achieved.
Place the egg yolks and sugar in a
glass bowl and beat together.
Slowly bring the milk to boiling point in a saucepan,
then pour into the egg mixture and beat together.
Return the mixture to the pan and stir constantly until
the mixture thickens and forms a film over the back of
the spoon. Do not let it boil or the mixture will separate.
Remove from heat and allow mixture to cool.
Stir in the cream and vanilla extract.
Chill in refridgerator for several hours until cool
Pour the mixture into the canister
with the dashers are running.
Allow to freeze until the desired consistency is achieved.