Trebs Comfortice Manuel D'utilisation page 31

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).
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