NewAir AIC-220 - Manual (Page 13)

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Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup sugar and 3
tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the accumulated juices into the
chilled cream base. Chill the custard as directed, adding the reserved sliced strawberries during the last 5 minutes of
chilling.
Decadent Chocolate Ice Cream
(Makes eight 1/2-cup servings)
 1-1/2 cups whole milk
 1-1/3 cups heavy cream
 1
vanilla bean
 3/4 cup sugar
 3/4 cup Dutch cocoa
 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 future 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, and 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 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 438 (57% from fat); carbohydrates: 42g; protein: 7g; fat: 29g; saturated fat: 12g; cholesterol: 148mg; sodium:
59mg
Coffee Ice Cream
(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 the freezer bowl and let mix until thickened, about 50 – 60 minutes.