Bedienungsanleitung Trebs 21138 Comfortice (Seite 31 von 32) (Deutsch, Englisch, Holländisch, Französisch)

466312

Zoom out

Zoom in

Vorherige Seite

1/32

Nächste Seite

CREAM RECIPES

VANILLA ICE CREAM

Makes ten 1/2-cup servings.

1 cup whole milk

3/4 cup granulated sugar

2 cups heavy cream

1 /2 teaspoons pure vanilla extract, to taste

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 machine on, pour mixture into freezer bowl through ingredient spout and

let mix until thickened, about 50 – 60 minutes.

VARIATIONS:

Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract

(to taste). Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny

uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped

pecans and 1 teaspoon kosher salt. Cook over medi-um-low heat, stirring frequently until

the pecans are lightly browned. Remove from the heat, strain (the butter will have a

pecan flavor and may be reserved for another use). Allow the pecans to cool completely.

Add the toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add 3/4 cup coarsely chopped cookies or your favorite candy

(chocolate chip, Oreos., Mint Oreos., etc.) during the last 5 minutes of mixing.

CHOCOLATE ICE CREAM

Makes ten 1/2-cup servings.

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

3/2 cups heavy cream

1 teaspoon pure vanilla extract

Heat the whole milk until it is just bubbling around the edges (thismay be done on the

stovetop or in a microwave). In a blender or food processor fitted with the metal blade, pulse

to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot

milk, process until well blended and smooth. Transfer to a medium bowl and let the chocolate

mixture cool completely. Stir in the heavy cream and vanilla to taste.

Turn the machine ON, pour mixture into freezer bowl through

ingredient spout and let mix until thickened, about 50 – 60 minutes.

VARIATIONS:

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.

Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last

5 minutes of freezing.

Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day old brownies during the last 5

minutes of freezing. Chocolate Marshmallow Swirl: When removing the ice cream to a

container for freezing, layer it with dollops of your favorite chocolate sauce and scoops of

marshmallow crème (fluff).

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Trebs 21138 Comfortice Seite 31

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info