Deni Compressor Ice Cream Maker 5300 - Manual (Page 12)

11
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French Chocolate Mint Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
1 ⁄
3
cup cocoa
1 cups milk
2 cups cream
1 tsp. vanilla
1
1 ⁄
2
tbsp. mint extract
Method:
1. Beat milk and egg yolks together.
2. Blend in sugar.
3. In a saucepan, cook over medium heat,
stirring constantly, until thick enough to
coat the spoon.
4. Remove from heat and gently sift
cocoa and add mint into the mixture.
5. Beat well until blended.
6. Cool, then add cream and vanilla.
7. Mix well and refrigerate overnight.
8. Follow standard instructions on pg. 4-5.
French Vanilla Ice Cream
Ingredients:
3 eggs
1 cup of sugar
1
1 ⁄
2
cups milk
2 cups cream
2 tsp. vanilla
Method:
1. Beat eggs and milk together in a large
saucepan.
2. Add sugar and cook over low heat,
stirring constantly until thickened
(approx. 10 minutes).
3. Mixture should coat the spoon.
4 Cool, then add cream and vanilla.
5. Mix well and refrigerate overnight.
6. Follow standard instructions on pg. 4-5.
Fat Free Pineapple Frozen Yogurt
Ingredients:
3 ⁄
4
cup evaporated skim milk
4 tbsp. pineapple juice
1
1 ⁄
2
tsp. plain gelatin
4 oz. egg substitute
2
1 ⁄
2
cup vanilla fat- free yogurt
1 tbsp. orange zest
1 cup sugar
dash salt
Method:
1. To dissolve gelatin, place 3 ⁄
4
cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture completely to dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.