바닐라, 초코, 복숭아, 커피 아이스크림 레시피(Ice Cream Recipes)

Ice Cream Recipes

NOTE

ALWAYS freeze freezer bowl in freezer and chill prepared mixture in refrigerator before churning.

To allow mixture to expand to 1 1/2 quarts (6 cups/1420 ml) while churning, do not use more than

1 quart (4 cups/946 ml) of recipe mixture in ice cream maker at a time.

Old-Fashioned Vanilla Ice Cream

3/4 cup (177 ml) sugar

1/8 teaspoon (0.6 ml) salt

1 3/4 cups (414 ml) whole milk

2 large eggs, beaten

1 1/2 cups (355 ml) heavy whipping cream

1 teaspoon (5 ml) vanilla extract

1. In heavy saucepan, combine sugar, salt, and milk. Cook over

medium heat, stirring occasionally until mixture is steaming.

Reduce heat to low.

2. In medium bowl, slightly beat eggs. Slowly whisk half of the hot

mixture into the eggs and pour back into saucepan. Cook over

medium-low heat until slightly thick, about 3 minutes. Remove

from heat and refrigerate until chilled or overnight.

3. When ready to make ice cream, stir heavy cream and vanilla into

the chilled custard mixture.

4. Start ice cream maker and pour mixture through hole in lid.

5. Churn for 20?40 minutes or until desired consistency.

Easy Vanilla Ice Cream

2 cups (473 ml) half'n half

1 cup (237 ml) heavy whipping cream

1 1/2 teaspoons (7.5 ml) vanilla

1/2 cup (118 ml) sugar

1. Combine all ingredients in bowl. Mix well.

2. Start ice cream maker and pour mixture through hole in lid.

3. Churn for 20?40 minutes or until desired consistency.

Variations: Add mix-ins, such as chocolate chips or chopped nuts,

after ice cream has churned for at least 15 minutes or when mixture

is thick and has started to freeze.

Chocolate Ice Cream

2 cups (473 ml) heavy whipping cream

1 cup (237 ml) whole milk

1/2 cup (118 ml) sugar

1/4 cup (59 ml) cocoa powder

1 teaspoon (5 ml) vanilla

1. Combine sugar and cocoa in small bowl.

2. In saucepan over medium heat, warm cream and milk.

3. When cream and milk mixture is warm, whisk in sugar and cocoa

mixture and vanilla. Whisk until sugar is dissolved and mixture is

well-combined.

4. Chill in refrigerator overnight.

5. When ready to make ice cream, start ice cream maker and pour

mixture through hole in lid.

6. Churn for 20?40 minutes or until desired consistency.

Strawberry Sorbet

1/2 cup (118 ml) sugar

1 cup (237 ml) water

4 cups (946 ml) fresh or thawed frozen strawberries

1 tablespoon (15 ml) lemon juice

1. Combine sugar and water in heavy saucepan. Bring to a boil.

Reduce heat to low and simmer until all sugar is dissolved.

2. Remove from heat; place in refrigerator and cool completely.

3. Puree strawberries; then add lemon juice and sugar water.

4. Start ice cream maker and pour mixture through hole in lid.

5. Churn for 20?40 minutes or until desired consistency.

Peaches and Cream Ice Cream

1 cup (237 ml) chopped fresh or frozen peaches

1/2 cup (118 ml) sugar

2 cups (473 ml) heavy whipping cream

1/2 cup (118 ml) whole milk

2 teaspoons (10 ml) vanilla

1. Combine peaches with 1/4 cup (59 ml) of sugar. Let stand for

1 hour.

2. Place mixture in food processor and pulse until peaches are

coarsely chopped.

3. Add remaining 1/4 cup (59 ml) sugar, cream, milk, and vanilla to

the peach mixture.

4. Start ice cream maker and pour mixture through hole in lid.

5. Churn for 20 ?40 minutes or until desired consistency.

Cappuccino Gelato

2 cups (473 ml) half'n half

1 cup (237 ml) heavy whipping cream

1/2 cup (118 ml) sugar

1 teaspoon (5 ml) vanilla

2 tablespoons (30 ml) instant espresso or coffee powder

1/8 teaspoon (0.6 ml) cinnamon

1. In saucepan over medium heat, warm half ‘n half and cream.

2. When cream and milk mixture is warm, whisk in sugar, vanilla,

coffee powder, and cinnamon. Whisk until sugar and coffee are

dissolved and mixture is well-combined.

3. Chill in refrigerator overnight.

4. When ready to make ice cream, start ice cream maker and pour

mixture through hole in lid.

5. Churn for 20?40 minutes or until desired consistency.