Bedienungsanleitung Rival FRRVWDBK (Seite 5 von 8) (Englisch)

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THE RECIPES

HINT FOR LOWER-FAT RECIPES

For lower fat content, substitute 1% milk for whole milk, whole milk for half

and half; and evaporated skim milk for whipping cream. Higher fat dairy

products – such as whipping cream – create a smooth, rich and creamy

dessert. Lower fat dairy products create a lighter dessert with a slightly

different texture.

OLD FASHIONED VANILLA ICE CREAM

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium

heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to

remaining hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate

2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring

with wire whisk to combine. Freeze as directed.

Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for 4

quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing.

Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart,

5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt.

Continue as directed.

CINNAMON BLACK WALNUT ICE CREAM

Combine all ingredients. Cover; refrigerate 30 minutes. Freeze as directed.

CHOCOLATE ICE CREAM

Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk.

Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually

stir about 1 cup of the hot mixture into the beaten eggs. Add to remaining hot mixture,

stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes).

Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half,

whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

4 Quart

⁄4 cups sugar

⁄4 cup plus 2 tablespoons flour

⁄2 teaspoon salt

5 cups milk

4 eggs, beaten

4 cups whipping cream

2 tablespoons vanilla extract

5 Quart

3 cups sugar

⁄2 cup flour

⁄2 teaspoon salt

⁄4 cups milk

5 eggs, beaten

5 cups whipping cream

2 tablespoons plus

⁄2 teaspoon vanilla extract

6 Quart

⁄2 cups sugar

⁄2 cup flour

⁄4 teaspoon salt

7 cups milk

6 eggs, beaten

6 cups whipping cream

3 tablespoons vanilla extract

4 Quart

4 cups whipping cream

4 cups half and half

2 cups sugar

⁄2 cups chopped black walnuts

1 tablespoons vanilla extract

1 teaspoon cinnamon

⁄2 teaspoon salt

5 Quart

5 cups whipping cream

5 cups half and half

⁄2 cups sugar

⁄8 cups chopped black walnuts

1 tablespoon plus

⁄4 teaspoon vanilla extract

⁄4 teaspoon cinnamon

⁄2 teaspoon salt

6 Quart

6 cups whipping cream

6 cups half and half

3 cups sugar

⁄4 cups chopped black walnuts

⁄2 tablespoons vanilla extract

⁄2 teaspoons cinnamon

⁄4 teaspoon salt

4 Quart

⁄3 cups sugar

2 tablespoons cornstarch

⁄2 teaspoon salt

6 cups milk

4 eggs, beaten

6 squares semisweet chocolate,

melted

⁄3 cup half and half

2 cups whipping cream

2 teaspoons vanilla extract

5 Quart

⁄3 cups sugar

⁄2 tablespoons cornstarch

⁄2 teaspoon salt

⁄2 cups milk

5 eggs, beaten

⁄2 squares semisweet

chocolate, melted

⁄3 cup half and half

⁄2 cups whipping cream

⁄2 teaspoons vanilla extract

6 Quart

4 cups sugar

3 tablespoons cornstarch

⁄4 teaspoon salt

9 cups milk

6 eggs, beaten

9 squares semisweet chocolate,

melted

2 cups half and half

3 cups whipping cream

1 tablespoon vanilla extract

FRRVWDBK 4 QT_11EM3.indd 9-10 8/31/11 9:07 AM

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