H.Koenig HF320 Manual De Utilización página 11

2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped In a medium saucepan, combine the whole milk and heavy
cream over medium low heat.
with a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean. Stir the seeds and bean
pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30
minutes, remove the vanilla bean pod and discard or rinse and reserve for another use. Combine the
sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the
sugar, cocoa, and eggs until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream
mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until
completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then
stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture
thickens and begins to resemble a chocolate pudding.
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the
chocolate mixture, and refrigerate until completely cooled.
Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about
25 – 30 minutes.
Nutritional analysis per serving:
Calories 438 (57% from fat) . carbo. 42g . pro 7g . fat 29g .
sat. fat 12g . chol. 148mg . sod. 59mg
COFFEE ICE CREAM
Preparation: 5 minutes, plus 30 – 50 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 – 3 tablespoons instant espresso or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
In a medium bowl, use a hand mixer or a whisk to combine the milk,
granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1 – 2
minutes on low speed. Stir in the heavy cream and vanilla. Turn the machine ON, pour the mixture into
freezer bowl and let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 241 (67% from fat) . carbo. 18g . pro 3g . fat 18g . sat. fat 11g chol. 69mg . sod. 30mg
VARIATION
Mocha Chip Ice Cream: Use 1-1/2 tablespoons each instant espresso powder and Dutch process
cocoa instead of just espresso powder. Chop your favorite 4-ounce bittersweet or semi-sweet
chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.
Kids' favorites
SLUSHIES
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time. 4 cups cola or other
soda, lemonade, cranberry juice, white grape juice, Kool-Aid., chilled .
Turn the machine ON, pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20
minutes. Serve immediately, or if
desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20
minutes before serving.
Do not use sugar free products to make slushies.
Nutritional analysis per serving:
Calories 103 (0% from fat) . carbo. 27g . pro 0g . fat 0g .
sat. fat 0g . chol. 0mg . sod. 5mg
CHOCOLATE FUDGESICLE ICE CREAM
Preparation: 5 minutes or less; 15 – 20 minutes; plus 15 - 20 minutes chilling time.
Makes ten 1/2-cup servings.
2 packages (3.4 – 3.9 ounce) instant chocolate pudding
3 cups reduced fat or lowfat milk, chilled
Place the ingredients in a medium mixing bowl and combine until well blended. Turn machine ON,
pour the mixture into freezer bowl, and let mix until mixture thickens, about 20 – 25 minutes. Serve
immediately, or if desired, transfer to an airtight container and store in the freezer.
VARIATION
Use your favorite flavor of instant pudding; white chocolate was a
particular hit.