KITCHENAID PROLINE KPCB148 - Manual (Page 39)

38
1 cup cold water
cup dark rum
2 tablespoons sugar
2 teaspoons instant coffee
granules
cups ice cubes
3 cups chocolate ice cream
CHEF’S BLENDER
Place water, rum, sugar, and coffee granules in blender jar. Add ice to bring liquid level to 3
cups. Cover and blend at High about 15 seconds, or until smooth. Add ice cream. Cover
and blend at High 5 to 8 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.
Yield: 5 servings (1 cup per serving).
Per Serving: About 250 cal, 3 g pro, 27 g carb, 9 g total fat, 5 g sat fat,
25 mg chol, 65 mg sod.
RUM MOCHA FREEZE
1 1 ⁄
2
–2 1 ⁄
2
1 ⁄
2
– 3 ⁄
4