Cuisipro 83-7450 Donvier Ice Cream Maker - Manual (Page 4)

French Vanilla Ice Cream
3 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .3
1 cup sugar . . . . . . . . . . . . . . . . . . . . .250 ml
2 cups light cream . . . . . . . . . . . . . . . .500 ml
2 cups milk . . . . . . . . . . . . . . . . . . . . .500 ml
2 tsp vanilla . . . . . . . . . . . . . . . . . . . . . .10 ml
Beat eggs and milk together in a large sauce-
pan. Add sugar. Cook over low heat, stirring
constantly until thickened (approx. 10 min).
Mixture should smoothly coat the spoon.
Cool, then add cream and vanilla. Refrigerate
overnight. Makes about 1Qt/.9L.
Easiest Vanilla Ice Cream
4 cups light cream . . . . . . . . . . . . . . . . . .1 L
1cup icing sugar . . . . . . . . . . . . . . . . .250 ml
2 tsp vanilla . . . . . . . . . . . . . . . . . . . . . .10 ml
Combine the cream, sugar and vanilla
extract. Makes about 1Qt/.9L.
French Chocolate Silk
3 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .3
1 cup sugar . . . . . . . . . . . . . . . . . . . . .250 ml
1 1/2 cups milk . . . . . . . . . . . . . . . . . .375 ml
2 cups light cream . . . . . . . . . . . . . . . .500 ml
1/3 cup unsweetened cocoa powder . .75 ml
1 tsp vanilla . . . . . . . . . . . . . . . . . . . . . . .5 ml
Beat milk and egg yolks together. Blend in
sugar. Cook over medium heat, stirring con-
stantly, until thick enough to coat the spoon.
Remove from heat, sift cocoa into the mixture,
then beat until well blended. Cool. Add cream
and vanilla. Mix well. Refrigerate overnight.
Makes 1 Qt/.9L.
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Caramel Ice Cream
4 egg yolks. . . . . . . . . . . . . . . . . . . . . . . . 4
1 cup sugar . . . . . . . . . . . . . . . . . . . . . 250 ml
1 1/2 cups milk . . . . . . . . . . . . . . . . . . 375 ml
1 1/2 cups light cream . . . . . . . . . . . . 375 ml
2 tsp vanilla . . . . . . . . . . . . . . . . . . . . . . 10 ml
Heat sugar slowly in a skillet until melted
and light brown, stirring constantly. In a sauce-
pan, scald milk and pour into sugar. Cook
to dissolve sugar. In a large bowl, beat egg
yolks and add hot milk and sugar mixture
slowly, stirring constantly. Cook slowly until
thickened. Cool. Add cream and vanilla. Stir.
Refrigerate overnight. Makes about 1Qt/.9L.
Blueberry Ice Cream
2 cups blueberries, . . . . . . . . . . . . . . .500 ml
(fresh or frozen without sugar)
1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml
1 cup whipping cream . . . . . . . . . . . .250 ml
3/4 cup sugar . . . . . . . . . . . . . . . . . . . .175 ml
In a blender or processor, combine berries,
milk, cream and sugar. Puree. Makes about
1Qt/.9L.
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