Recipe Book; Recipes - Trevidea G3Ferrari Neve G20175 Bedienungsanleitung

RECIPE BOOK

VANILLA ICE CREAM (8 cups servings) Ingredients: 1 cup whole milk, 1/2 cup granulated sugar, 3/2
cups heavy cream (well chilled), 1–2 teaspoons pure vanilla extract.
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 and vanilla to taste. Turn on the unit, pour
mixture into freezing bowl through ingredient refill lid and let mix until thickened for about 50–60 minutes.
Nutritional analysis per serving: Calories 239 (68% fat) - Carbohydrates17g - Protein 2g - Fat 18g - Sat. fat
11g - Cholesterol 69mg - Sodium 30mg
Mint Chip: omit the vanilla and replace it with 1 to 1-1/2 teaspoons pure peppermint extract (to taste). Chop
your favorite bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate
during the last 5 minutes of "Mixing" procedure.
Cookies & Cream: add 3/4 cup coarsely chopped cookies or your favorite candy (chocolate chip, Mint Oreos
etc...) during the last 5 minutes of "Mixing" procedure.
BASIC CHOCOLATE ICE CREAM (8 cups servings) Ingredients: 1 cup whole milk, 1/2 cup granulated
sugar, 240g or 8 ounces bittersweet or semi-sweet chocolate (your favorite) broken into 1/2-inch pieces, 1 cup
heavy cream (well chilled), 1 teaspoon pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may be done on the stove countertop or in
a microwave oven). With a blender or by using a food processor equipped with metal blades, pulse to process
the sugar with the chocolate until the chocolate is finely chopped. Add the hot milk, process until the mix is
blended and smooth. Transfer in a medium bowl and let the chocolate mixture cool completely. Stir in the
heavy cream and vanilla to taste. Turn the on the ice-cream maker, pour mixture into the freezing bowl
through the lid and let it mix for about 50–60 minutes.
Nutritional analysis per serving: Calories 370 (60% fat) - Carbohydrates 34g - Protein 3g - Fat 25g - Sat. fat
11g - Cholesterol 65mg - Sodium 31mg
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" procedure.
Chocolate Cookie: add 1/2 - 1 cup of chopped cookies during the last 5 minutes of "Freezing".
Chocolate Fudge Brownie: add 1/2 - 1 cup of chopped day old brownies during the last 5 min of "Freezing".
Chocolate Marshmallow Swirl: after having removed the ice cream to a container, layer it with dollops of
your favorite chocolate sauce and scoops of marshmallow crème.
FRESH STRAWBERRY ICE CREAM (8 cups servings)
Ingredients: 250g or 1 pint fresh ripe strawberries (stemmed and sliced), 3/2 tablespoons freshly squeezed
lemon juice, 1/2 cup sugar, 1 cup whole milk, 1 cups heavy cream, 1 teaspoon pure vanilla extract.
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow to
the strawberries to macerate in the juices for 2 hours. In a medium bowl, use a hand mixer or a whisk to
combine milk with sugar until the sugar is dissolved (about 1–2 minutes at low speed). Stir in the heavy
cream plus any accumulated juices from the strawberries and vanilla. Turn the ice-cream machine on, pour
mixture into the freezing bowl through the lid and let mix until thickened, for about 50–60 minutes. Add
sliced strawberries during the last 5 minutes of "Freezing" procedure.
Note: this ice cream will have a natural pale pink color; for a deeper pink, add some drops of red food
coloring until desired color is achieved.
Nutritional analysis per serving: Calories 222 (61% fat) - Carbohydrates 20g - Protein 2g - Fat 15g - Sat. fat
10g - Cholesterol 57mg – Sodium 26mg
FRESH LEMON SORBET (8 cups servings) Ingredients: 3/2 cups sugar, 3/2 cups water, 1 cup freshly
squeezed lemon juice, 1 tablespoon finely chopped lemon zest.
Combine sugar and water in a medium saucepan and boil over medium-high heat. Reduce heat to low and
simmer without stirring until the sugar dissolves (about 3–5 minutes). Cool completely. This is natural syrup
and it can be made in larger quantities before starting the operation and kept it refrigerated until ready to use.
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