Euro-Pro BRAVETTI PLATINUM PRO KP170H - Manual (Page 3)

GETTING TO KNOW YOUR ELECTRONIC ICE CREAM
MAKER
Recipes
Cherry Ice Cream
3/4 c. Dried Cherries
1/2 c. Rum
2 1/2 c. Light Cream
1/2 c. Sugar
4 Egg Yolks
1/4 tsp. Vanilla Extract
1. Place the cherries in a bowl and cover with rum. Allow to soak for several hours
or overnight.
2. Combine the light cream and the sugar in a saucepan and heat over low heat
until the sugar is dissolved and bubbles begin to form around the edge of the
saucepan.
3. Whisk yolks until creamy.
4. Add 1/2 of the warm cream mixture to the egg yolks. Then pour the warmed
yolk mixture back into the saucepan and continue to cook/ stir until the custard
mixture coats the back of a spoon. Do not boil the mixture.
5. Stir in the vanilla extract and allow to cool completely.
6. Spoon the mixture into the removable ice cream bucket of the Ice Cream Maker
and start the cycle.
7. Drain the cherries.
8. When the ice cream mixture begins to thicken as it freezes, add the cherries
and freeze until the ice cream is the proper consistency.
Rum Raisin Ice Cream
3/4 c. Raisins
1/2 c. Rum
1 c. Milk
1/2 c. Sugar
2 Eggs
2 c. Whipping Cream
1. Place the raisins in a bowl and cover with rum. Allow to soak for several hours
or overnight.
2. Warm the milk in a pan.
3. Whisk the eggs and sugar together in a separate bowl.
4. Slowly add the warm milk while continuing to whisk. Pour mixture back in the
pan and heat slowly until thickened, stirring constantly. Do not boil.
5. Allow to cool to room temperature.
6. Add whipping cream to mixture and stir.
7. Spoon the mixture into the removable ice cream bucket of the Ice Cream Maker
and start the cycle.
8. Add the rum and raisins just before the end of the freezing process.
1. Main Unit
2. Ventilation Opening
3. Removable Ice Cream Bucket
4. Cooling Cylinder
5. Lid
6. Motor Power Adapter 7. Motor
8. Stirring Paddle
9. Control Panel
10. Power Cord
11. Ice Cream Scoop
12. Gasket
13. LCD Display Panel
Technical Specifications
Voltage: 120V., 60Hz.
Power: 135 Watts
Capacity: 1 Quart
2
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