Nostalgia Electrics DIC200 RETRO RED - Manual (Page 12)

CHOCOLATE-MINT ICE CREAM
• 2/3 cup skim milk
• 1/2 cup
confectioner’s sugar
• 1 cup heavy cream
• A few drops of
peppermint extract
• 1/2 cup grated
chocolate
Combine the milk and sugar in a saucepan.
Place over low heat and stir until the sugar has dissolved,
then remove from heat and allow mixture to cool.
Stir the cream and peppermint extract into cooled milk.
Pour the mixture into the canister as
the dashers are running.
When the mixture starts to freeze, add the grated
chocolate through the topping funnel.
Allow to freeze until the desired consistency is achieved.
STRAWBERRY ICE CREAM
• 2 cups fresh
strawberries
• 1cup confectioner’s
sugar
• 1/2 cup heavy cream
• lemon juice from 1/2
small size lemon
Puree the strawberries until smooth, then
add the remaining ingredients.
Pour the mixture into the canister as
the dashers are running.
Allow the mixture to freeze until the
desired consistency is achieved.
LEMON SORBET
• 2/3 cup granulated
sugar
• 2/3 cup water
• orange juice from 1/2
medium size orange
• 1/2 cup lemon juice
• 1 egg white
Combine the sugar and water in a saucepan.
Stir over low heat until the sugar has dissolved, then bring
the mixture to the boil and allow to boil for 1 minute.
Remove from heat and allow to cool.
Add the orange and lemon juice.
Whisk the egg white until almost stiff and
then stir into the lemon mixture.
Pour the mixture into the canister as
the dashers are running.
Allow to freeze until the desired consistency is achieved.