Euro-Pro KP170E - Manual (Page 5)

Recipes
Pistachio Ice Cream
1 1/4 c. Unsalted Pistachio Nuts (shelled)
2 1/2 c. Milk
3 Eggs
1 c. Fine Sugar
1 c. Heavy Cream, Whipped
1 tsp. Almond Extract
1 tsp. Vanilla Extract
1. Blanch the nuts by placing them in a bowl and pouring boiling water over them.
Let stand for 1 minute. Drain and peel the pistachios.
2. Blend the nuts, milk, eggs and sugar to a smooth consistency. Pour into a
saucepan. And cook over low heat until the mixture thickens, about 25 minutes.
Do not boil.
3. Allow to cool, then add vanilla and almond extracts. Stir. Fold in whipped
cream.
4. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
Coffee Ice Cream
1 c. Milk
1/4 c. Instant Coffee
1 c. Sugar
3 Large Eggs, Beaten
1/8 tsp. Salt
1 Tbs. Vanilla Extract
3 c. Half and Half Cream
1. Heat milk in a heavy saucepan over medium high heat. When bubbles form
around the edge of the saucepan, remove from heat.
2. Stir in the coffee and half the sugar.
3. Slowly whisk hot mixture into bowl with beaten eggs, whisking constantly.
4. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium
high heat for 3-4 minutes until mixture is thickened.
5. Stir in vanilla extract and 1 cup half and half cream. Add remaining half and half
cream and stir.
6. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
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Green Tea Ice Cream
1/3 c. Water
1/3 c. Sugar
2 tsp. Powdered Green Tea
1 c. Heavy Cream
1 c. Light Cream
1. Combine the water and sugar in a saucepan and cook over low heat, stirring
until the sugar dissolves. Simmer the syrup for 5 minutes.
2. In a separate bowl, mix 1 tablespoon of the syrup with the powdered green tea
and then add this mixture to the syrup in the saucepan. Stir until evenly mixed.
3. Add the light cream and the heavy cream and stir.
4. Pour the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
Recipes
Cookie Dough Ice Cream
2 c. Milk
1 3/4 c. Sugar
1/2 tsp. Salt
1 Tbs. Vanilla Extract
4 c. Heavy Cream
1 c. Prepared Chocolate Chip Cookie Dough
2 c. Light Cream
1. Heat milk in a heavy saucepan over medium high heat until bubbles form
around the edge of the saucepan. Remove from heat.
2. Add sugar and salt. Stir until dissolved.
3. Stir in light cream, vanilla extract and heavy cream cream.
4. Cover and refrigerate for at least 30 minutes.
5. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
6. Add the prepared chocolate chip cookie dough. Break up the dough and drop it
in small clusters into the ice cream.
7. Mix it around to ensure that the cookie dough is evenly distributed throughout
the ice cream.
8. Put ice cream in the freezer for several hours if further hardening is needed.
Butter Pecan Ice Cream
2 c. Light Cream
1 c. Brown Sugar
2 tbs. Butter
2 c. Heavy Cream
1 tsp. Vanilla Extract
1/2 c. Toasted Chopped Pecans
1. Combine the light cream, sugar and butter in a saucepan.
2. Cook, stirring constantly over low heat until bubbles form around the edges of
the pan.
3. Let the mixture cool.
4. Stir in the heavy cream and vanilla extract.
5. Spoon the mixture into the removable ice cream bucket of the Gourmet Ice
Cream Maker and start the cycle.
6. Add pecans after the ice cream has begun to harden, (last 10 minutes of the
cycle).
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