Toastmaster 6701 Guía De Uso Y Cuidado página 7

ICE CREAM
VANILLA ICE CREAM
2 eggs 1Vz cups heavy whipping cream
1Vz cups whole milk 1 tsp vanilla extract
1/2 cup sugar
Beat the eggs, milk and sugar together. Cook and stir over low heat until
mixture thickens and coats a metal spoon. Remove from heat. Allow to cool;
add heavy whipping cream and vanilla extract. Mix well and place in the
refrigerator to chill for 4 hours. Pour into the rotating freezer bowl.
Freezing Time: 20-30 minutes
CHOCOLATE MINT ICE CREAM
3 egg yolks 1/2 cup sugar
5 oz peppermint patties 1 cup heavy whipping cream
1Vz cups whole milk
Lightly beat the egg yolks in a bowl. Heat the peppermint patties and milk
in a saucepan stirring continually until the chocolates have melted and
remove from heat. Add the egg yolks and sugar. Return to heat. Cook and
stir over low heat until mixture thickens and coats a metal spoon. Remove
from heat and cool. Add heavy whipping cream; mix well. Place in the refrig
erator to chill for 4 hours. Pour into the rotating freezer bowl.
Freezing Time: 20-30 minutes
CHOCOLATE ICE CREAM
3.9 oz instant chocolate pudding 2 cups heavy whipping cream
& pie filling mix* 1/2 cup sugar
1Vz cups whole milk 1 TBL vanilla extract
Combine all ingredients in a bowl and blend with an electric mixer for 2 min
utes on low speed or until well mixed. Pour into the rotating freezer bowl.
Freezing Time: 10-20 minutes
*Any flavor may be substituted for flavor variation, such as banana.