Bedienungsanleitung H.Koenig HF320 (Seite 7 von 46) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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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. Chill for 30 minutes or longer.

Turn the machine ON, pour chilled mixture into freezer bowl through

ingredient spout and let mix until thickened, about 25 – 30 minutes.

Nutritional analysis per serving:

Calories 370 (60% from fat) . carbo. 34g . pro 3g . fat 25g .

sat. fat 11g . chol. 65mg . sod. 31mg

VAR

IATIONS

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). Freeze

at least 2 hours before serving.

RESH STRAWBERRY ICE CREAM

Preparation: 5 – 10 minutes, plus 2 hours for the strawberries to macerate,

30 –50 minutes chilling time; optional 2 hours to ripen.Makes twelve 1/2-cup servings.

1 pint fresh ripe strawberries, stemmed and sliced

3 tablespoons freshly squeezed lemon juice

1 cup sugar, divided

1 cup whole milk

2 cups heavy cream

1 teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the 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 the milk

and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy

cream plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour

mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes.

Add the sliced strawberries during the last 5 minutes of freezing.

Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired,

sparingly add drops of red food coloring until desired color is achieved.

Nutritional analysis per serving:

Calories 222 (61% from fat) . carbo. 20g . pro 2g . fat 15g . sat. fat 10g . chol.57mg . sod.26mg

oliday recipes

GGNOG ICE CREAM

Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer.

Makes about ten 1/2-cup servings.

1/2 cup pasteurized egg product, such as EggBeaters.

3/4 cup sugar

1 cup whole milk

2 cups heavy cream

1 teaspoon rum extract

1 teaspoon brandy extract

1/2 teaspoon pure vanilla extract

1/8-1/4 teaspoon freshly grated nutmeg, to taste Combine the pasteurized egg product and sugar in a

medium bowl and beat on medium speed with a hand mixer until thickened and pale yellow in

appearance, about 1-1/2 to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum

extract, brandy extract, and vanilla extract. Stir in the nutmeg to taste.

Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until

thickened, about 25 – 30 minutes. The ice cream will have a soft creamy texture. If desired, transfer

the ice cream to an airtight container and place in freezer until firm, about 2 hours to “ripen.”

Nutritional analysis per serving:

Calories 244 (67% from fat) . carbo. 17g . pro 3g . fat 17g . sat. fat 11g . chol.69mg . sod. 46。

PEPPERMINT STICK ICE CREAM

Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer.

Makes about ten 1/2-cup servings.

1 cup whole milk, well chilled

3/4 cup granulated sugar

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H.Koenig HF320 Seite 7

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