KITCHENAID KPFD200 - Manual (Page 28)

26
1 3 ⁄
4
cups half-and-half
1 cup sugar
1 ⁄
8
teaspoon salt
1 ⁄
8
teaspoon nutmeg, if desired
1 3 ⁄
4
cups buttermilk
1 teaspoon vanilla
cups (2 medium) diced
ripe mangoes
In medium saucepan, combine half-and-half, sugar, salt, and nutmeg, if desired. Heat
over medium-low heat until very hot but not boiling, stirring constantly. Transfer
half-and-half mixture to medium bowl; stir in buttermilk and vanilla. Cover; refrigerate
at least 4 hours to overnight.
Add mangoes to dessert maker. Pour ice cream mixture into dessert maker; turn on Mix
and Freeze Switches. Freeze about 20 minutes. When desired consistency is reached, serve
immediately or dispense into chilled container, cover, and freeze.
Yield: 14 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 120 cal, 2 g pro, 21 g carb, 4 g total fat, 2.5 g sat fat,
10 mg chol, 65 mg sod.
MANGO BUTTERMILK ICE CREAM
2–2 1 ⁄
2