NewAir AIC-220 - Manual (Page 8)

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Variations:
Chocolate Almond: Add 1/2 teaspoon pure almond extract along with the vanilla. Add 1/2 - 3/4 cup chopped, toasted
almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped, day-old brownies during the last 5 minutes of freezing.
Chocolate Marshmallow Swirl: When transferring the ice cream to a container for freezing, layer it with drizzles of
your favorite chocolate sauce and scoops of marshmallow crème.
Fresh Strawberry Ice Cream
(Makes ten 1/2-cup servings)
 250g or 1 pint fresh, ripe strawberries, stemmed and sliced
 3 tablespoons freshly squeezed lemon juice
 1 cup sugar, divided
 1 cup whole milk
 2 cups heavy cream
 1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the
strawberries to marinate in the lemon juice for 2 hours. In a medium bowl, use a hand mixer or a whisk to combine the
milk and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed.
Stir in the heavy cream, vanilla, and any remaining juice from the strawberries. Turn the machine on, pour the mixture
into the mixing bowl and let mix thicken for about 50 – 60 minutes. Add the sliced strawberries during the last 5
minutes of freezing.
Please Note: This ice cream will have a “natural” pale pink appearance. If a deeper pink color is desired, sparingly
add drops of red food coloring until the desired color is achieved.
Nutritional Analysis per Serving:
Calories: 222 (61% from fat); carbohydrates: 20g; protein: 2g; fat: 15g; saturated fat: 10g; cholesterol: 57mg; sodium:
26mg
Eggnog Ice Cream
(Makes ten 1/2-cup servings)
 1/2 cup pasteurized egg product
 3/4 cup sugar
 1 cup whole milk
 2 cups heavy cream
 1 teaspoon rum extract
 1 teaspoon brandy extract
 1/2 teaspoon pure vanilla extract
 1/8-1/4 teaspoon freshly grated nutmeg, to taste
Combine the pasteurized egg product and sugar in a medium bowl and beat on medium speed with a hand mixer until
thickened and pale yellow in appearance, about 1-1/2 to 2 minutes. Stir in the whole milk, heavy cream, rum extract,
brandy extract, and vanilla extract and blend on low speed. Stir in the nutmeg to taste.