Cuisipro 83-7450 Donvier Ice Cream Maker - Manual (Page 6)

FROZEN YOGURT – Commercial brands
often contain more sugar than yogurt. Make
your own for a deliciously healthy treat.
French Vanilla Frozen Yogurt
4 egg yolks . . . . . . . . . . . . . . . . . . . . . . . .4
1 1/2 tsp vanilla . . . . . . . . . . . . . . . . . . . .7 ml
1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml
1/2 cup sugar . . . . . . . . . . . . . . . . . . .125 ml
1 cup plain yogurt . . . . . . . . . . . . . . . .250 ml
In a small heavy saucepan, stir milk with
sugar, heat just until bubbles appear around
edge of pan. Gradually whisk into egg yolks,
return egg yolk mixture to saucepan. Cook
over medium heat, stirring constantly, for
3 to 5 minutes or just until steaming and
thickened enough to coat spoon. Immediately
remove from heat, strain into a bowl. Stir in
yogurt and vanilla. Chill thoroughly. Makes
about 3 cups.
Strawberry Yogurt
1 package frozen sliced strawberries
with sugar, thawed . . . . . . . . . . . . . . . .425 g
16 ounce tub vanilla yogurt . . . . . . . . .500 g
In a blender or processor, puree strawberries.
Stir in yogurt. Makes about 1Qt/.9L.
Banana Frozen Yogurt
3 cups low fat plain yogurt . . . . . . . . .750 ml
2 cups very ripe bananas . . . . . . . . . .500 ml
1/3 cup brown sugar . . . . . . . . . . . . . . .75 ml
2 tsp lemon juice . . . . . . . . . . . . . . . . . .10 ml
Blend bananas, brown sugar and lemon
juice in blender or food processor. When
thoroughly blended, add yogurt. Makes
about 1Qt/.9L.
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GELATO – This intensely-flavored Italian ice
cream has a softer consistency than ice
cream and a clean, refreshing taste.
Espresso Gelato
5 large egg yolks . . . . . . . . . . . . . . . . . . .5
2 cups whole milk . . . . . . . . . . . . . . . .500 ml
3/4 cups sugar . . . . . . . . . . . . . . . . . . .175 ml
1 cup whipping cream . . . . . . . . . . . .250 ml
5 tbsp instant espresso powder . . . . . .75 ml
Combine egg yolks and sugar in bowl of elec-
tric mixer. Beat at medium-high speed until very
thick and pale yellow, 3 to 5 minutes. Meanwhile
bring milk to a simmer. Add half the milk to
egg-yolk mixture and whisk until blended. Stir
into remaining milk and cook over low heat until
mixture has thickened enough to coat the back
of a spoon. Remove from heat and immediately
stir in cream. Strain into a medium mixing bowl
set in an ice bath until chilled. Stir in instant
espresso. Makes about 1Qt/.9L.
Chocolate Gelato
2 eggs, slightly beaten . . . . . . . . . . . . . . .2
3/4 cup unsweetened cocoa powder .175 ml
3/4 cup sugar . . . . . . . . . . . . . . . . . . . .175 ml
1 cup milk . . . . . . . . . . . . . . . . . . . . . .250 ml
1 1/2 cups whipping cream . . . . . . . .375 ml
In a saucepan combine cocoa and sugar.
Stir until well mixed. Gradually add milk,
making a paste. Whisk in eggs. Place over
medium heat and cook stirring constantly
until steaming, about 8 to 10 minutes. Stir in
cream. Chill thoroughly. Makes about 1Qt/.9L.
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