h.koenig HF320 Bedienungsanleitung Seite 11

Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With the
mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When
thoroughly combined, pour the egg mixture back into the saucepan
and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough
to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on
the custard, and chill completely.
Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about
25 – 30 minutes.
Nutritional analysis per serving:
Calories 236 (64% from fat) . carbo. 18g . pro 4g . fat 17g .
sat. fat 10g . chol. 161mg . sod. 47mg
VARIATIONS
Use any of the variations listed for basic vanilla ice cream, or basic
chocolate ice cream, p. 4.
FRESH PEACHES & CREAM
Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly squeezed lemon
juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base.
Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of
chilling.
Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup
sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the
accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved
sliced strawberries during the last 5 minutes of chilling.
DECADENT CHOCOLATE ICE CREAM
Preparation: about 30 minutes + cooling time; 25 – 30 minutes chilling time.
Makes eight 1/2-cup servings.
1-1/2 cups whole milk
1-1/3 cups heavy cream
1 vanilla bean
3/4 cup sugar
3/4 cup Dutch process cocoa
2 large eggs
1 large egg yolk
1 teaspoon vanilla
8 ounces bittersweet chocolate, chopped In a medium saucepan, combine the whole milk and heavy
cream over medium low heat.
with a sharp knife, split the vanilla bean lengthwise;
use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean. Stir the seeds and bean
pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. After 30
minutes, remove the vanilla bean pod and discard or rinse and reserve for another use. Combine the
sugar, cocoa, eggs, and egg yolk in a medium bowl; use a hand mixer on medium speed to beat the
sugar, cocoa, and eggs until thickened like mayonnaise. Measure out 1 cup of the hot milk/cream
mixture. With the mixer on low speed, add the hot milk/cream in a slow, steady stream and mix until
completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream, then
stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture
thickens and begins to resemble a chocolate pudding.
Transfer the chocolate mixture to a bowl. Cover with plastic wrap placed directly on the surface of the
chocolate mixture, and refrigerate until completely cooled.
Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about
25 – 30 minutes.
Nutritional analysis per serving:
Calories 438 (57% from fat) . carbo. 42g . pro 7g . fat 29g .
sat. fat 12g . chol. 148mg . sod. 59mg
COFFEE ICE CREAM
Preparation: 5 minutes, plus 30 – 50 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
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